Hot Fried Bird Recipe

Name: Hot Fried Bird
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole snipe, doves, or quail, plucked and gutted; 1 cup buttermilk; Kosher salt and freshly ground black pepper; 2 cups all-purpose flour; Lard or oil, for frying; 3 tablespoons unsalted butter; 4 tablespoons honey; 4 garlic cloves, finely chopped; 2 or 3 tablespoons hot sauce; 4 jalapeno peppers, finely sliced; 1/4 cup fresh herb leaves, such as fresh parsley or marjoram

Servings: persons

12 whole snipe, doves, or quail, plucked and gutted
1 cup buttermilk
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
Lard or oil, for frying
3 tablespoons unsalted butter
4 tablespoons honey
4 garlic cloves, finely chopped
2 or 3 tablespoons hot sauce
4 jalapeno peppers, finely sliced
1/4 cup fresh herb leaves, such as fresh parsley or marjoram

1
ut the birds in half: cut down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone from the birds.
2
2.Soak the birds in buttermilk for 4 to 12 hours in the refrigerator.
3
3.Remove from the buttermilk, season well with salt and pepper, and dredge in the flour. Shake off the excess flour and refrigerate the birds for at least half an hour.
4
4.Heat 4 inches of oil in a fryer or large pot to 375u00b0F.
5
5.Melt the butter in a small saucepan. Mix the melted butter, honey, garlic, and hot sauce in a large bowl.
6
6.Fry the birds in batches in the hot oil until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels, brown paper bags, or a rack.
7
7.Toss the fried birds with the melted-butter mixture, add the jalapenos and herbs, and transfer to a plate. Serve immediately with cold beer.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 whole snipe, doves, or quail, plucked and gutted, 1 cup buttermilk, Kosher salt and freshly ground black pepper, 2 cups all-purpose flour, and more.

Yes, Hot Fried Bird falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Fried Bird

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions