Ill never fry another.
I love to debone them (mostly breasts) and lightly season & flour then partially fry in a bit of oil. Remove them and make a big pot of gravy from the drippings and add the meat back into the gravy to simmer for a bit. Serve over rice with a side of collards and some good biscuits.
You been holding out on me. Where did you find some quail birds to hunt?