Buttermilk Fried Quail And Waffles

This is a really whimsical take on the classic fried chicken and waffles. Chef Britny serves hers with chive butter and syrup made with Sequoia Grove Cabernet Sauvignon grapes, but subbing that for maple syrup or even some grape jelly would be a nice combo as well.

Buttermilk Fried Quail And Waffles

This must try twist on the classic chicken and waffles is a great way to start your wine and food adventure. This dish pairs perfectly with our 2017 Lamoreaux Vineyard Cabernet Sauvignon.

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For the waffles:

  • 2 ¼ cup flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 2 Tbsp sugar
  • 1 Tbsp Chinese five spice
  • 2 eggs, divided
  • 2 cups milk
  • ½ cup oil
  • 1 tsp vanilla

For the quail:

  • 4 semi-boneless quail, quartered
  • 3 cups buttermilk
  • Oil for frying

For the breading:

  • 3 cups flour
  • 2 Tbsp salt
  • 2 Tbsp black pepper
  • 3 Tbsp paprika
  • 1 Tbsp smoked paprika
  • 1 tsp ground mustard
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp ground ginger



  1. Preheat a Belgian waffle iron to a high setting. 
  2. In an electric mixer with the whisk attachment, whisk egg whites until stiff peaks form.
  3. Combine the egg yolks, milk, oil, and vanilla in a small bowl. 
  4. Sift together dry ingredients in a large bowl. 
  5. Add the wet ingredients to the dry and whisk until smooth. 
  6. Fold in egg whites until well-integrated. 
  7. Divide batter into 200 gram portions (about 5) and cook in the waffle iron until golden brown, about 6-7 minutes.   


  1. Marinate the quail in buttermilk for at least 4 hours, preferably overnight. 
  2. Mix all spices into the flour until well distributed. 

While you’re making the waffles, prepare the quail.  

  1. In a heavy bottom pan or cast-iron skillet, heat 3-4 inches of canola oil over medium heat until 350 F.  
  2. Spread seasoned flour in a shallow baking dish. 
  3. Remove the quail from the buttermilk, and place in the flour. 
  4. Toss to coat evenly. 
  5. Fry until very crispy and deep golden brown, about 2-3 minutes.  
  6. Drain on paper towels or metal racks, season with salt.  
  7. Finish in the oven if necessary. Internal temp should be 165 F.

Did you make this recipe?

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Featured Wine

2017 Lamoreaux Vineyards Cabernet Sauvignon

This deep, dark reddish-black wine has aromas of sweet cola rolling into cinnamon and boysenberry, preserved plums and raisin cake. The wine is brooding and dark with notes of white pepper, spice and cassis. The rich cassis notes carry through on the palate, lending layers of flavor to this big, rich, classic Oak Knoll Cabernet Sauvignon with firm, chewy tannin. Decant when young or cellar 10-15 years. Rated 94 Points, Wine Enthusiast.

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