Oh, Quail No! The Makings of Kentucky Fried Quail

We’ve all had fried chicken, maybe even a deep-fried turkey. But a fried quail? Take a look into this southern treat and where it got its start!

Bobwhite Quail

According to Arkansas Online, quail has been a staple dish since the first settlers arrived more than 300 years ago. Quail has long since been dined upon for its delicate flavor, which only has a fraction of the gaminess other types of poultry hold, such as duck, geese, doves, and game birds. 

While quail was once the dish of the elite, it’s true that all have loved quail regardless of socioeconomic status.

The average quail is 5 to 6 ounces, equating to one serving. Any way you prefer to prepare poultry is fine, but be mindful, too little oil and your quail will dry. But, why be bothered with the details of preparing quail when you can book a table at Kevin’s to dine on it yourself!

Kevin’s Kentucky Fried Quail

At Kevin’s, our Kentucky Fried Quail comes with a side of Southern Style Cabbage Slaw. The secret to Kentucky fried quail is in the cooking itself, creating an extra crispiness to the skin. Often, one will poach the bird first, thus decreasing the frying time. 

From there, it’s in seasoning. From sea salt to peppercorns, and spiced powders, it’s not about extravagance, it’s about complimenting the natural flavors. 

Dine at Kevin’s!

Whether you wish to partake in Kentucky Fried Quail, or one of the many other dishes available at Kevin’s, you must book a seat at our dinner table! To maintain the safety of our guests, we’ve installed state of the art air scrubbers which actively target contaminants in the air and on surfaces, eliminating them on contact, as well as increased sanitation practices throughout our entire operation. Reservations are still required and we can’t wait to dine with you!