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Plucked and roasted( wraped in bacon )whole birds , never tried them any other way. Keep the feathers they are good for fly tying

There is quite a bit of meat on them , 3 quail breasts per person I recon

Just pull the breast meat off them ( finger under brisket bone and pull , you can remove brisket bone with sharp knife easily now. ) . Flower , egg , crumbs , then deep fryer until golden brown ....