This recipe is originally from Lana’s Cooking.
8 whole quail
Salt and pepper
Dry quail thoroughly with paper towels. Generously season each bird with salt and pepper both inside and out.
Place the quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
Meanwhile, in a well-seasoned black iron skillet, heat the oil. You’ll want the oil to a depth of about 1-inch for frying the quail.
Add the prepared quail to the hot oil and fry, turning occasionally, until golden brown all over. Remove to a paper towel-lined plate to drain.