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“In 'Quick-Fix Southern' by Rebecca Lang”

Ingredients Nutrition


  1. Pour the vegetable oil to a depth of 1/4 inch in a 13-inch skillet with a lid.
  2. Heat over medium heat until a pinch of flour sizzles when sprinkled in (about 4 minutes).
  3. Meanwhile, combine the flour, oregano, garlic powder, cayenne pepper, salt, and black pepper in a medium bowl.
  4. Dredge the quail in the flour, and then reserve the flour.
  5. Add the floured quail to the hot oil and fry for about 5 minutes, turning to brown all sides.
  6. Remove the quail to a plate.
  7. Turn off the heat and carefully pour off all but 1/4 cup of the hot oil.
  8. Return the skillet to med-low heat.
  9. Add the reserved flour to the oil in the skillet.
  10. Stirring constantly to scrape up any browned bits in the pan, cook for 2 minutes.
  11. Slowly whisk in the chicken broth.
  12. Return the quail to the skillet, decrease heat to low, and cover and cook for 15 minutes.
  13. Taste and adjust with salt and pepper.
  14. Serve with cooked rice.

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