Everything But The Leftovers Quail Nuggets

25 nuggets
25 Minutes

We just got a bunch of wild bird in the freezer, and to say I’m excited to cook with it is a giant understatement. We’ve been out of poultry for a while, and I don’t buy protein from the store, so I’ve really been missing some bird in our diet!

One of the things I love about the smaller birds is that they take almost no time to cook, which has eased my mind a ton when cooking them. I hate cooking chicken because I just can never get the time right to make sure it is done enough!

But anyway, I’ve been in a Thanksgiving mode testing and creating Thanksgiving dishes, so had already decided that we were going to eat the sides that I had been making as dinner one evening, but I wanted to figure out how to incorporate a protein into dinner as well. I remembered that I had just picked up some Everything But The Leftovers seasoning from Trader Joes, and decided to use it to make some quail nuggets!

All I did was mix in a hefty amount of seasoning into some flour for the dredge, and they totally had that Thanksgiving taste that went so well with all of the sides we were having. I actually had to cut my 2 year old off after 2 helpings because we had to make sure to save some for Dada!

If you are a hunter, or find yourself in possession of some quail, make sure to give these a try – the whole family will love them!

Everything But The Leftovers Quail Nuggets

Recipe details

  • 25 nuggets
  • Prep time: 20 Minutes|Cook time: 5 Minutes|Total time: 25 Minutes



Set up your dredge station by placing 1/2 cup flour in a plate or bowl, mix your egg in milk in a small bowl, and mix the remaining flour and EBTL seasoning on another small plate.
Place them next to the stove in order of flour, egg and milk mixture, then flour and seasoning mixture.
Heat a skillet or large frying pan over high heat.
Add your avocado oil, and let heat until shimmering.
In batches, dredge your diced quail by first coating them in plain flour, then coating in the egg and milk mixture, and then coating them in the flour and seasoning mixture.
Place the nuggets in the frying pan, and fry on each side until golden brown, about 10-20 seconds each.
Once fried, place the nuggets on a plate with a paper towel to soak up any excess oil.
Work in batches until complete. Enjoy!


  • You don’t have to use quail for this recipe – I regularly make nuggets this way with chukar and pheasant, and chicken would work as well if you don’t eat/have access to wild birds. Just make sure to remember that larger birds like pheasant and chicken will likely take a little bit longer to cook!

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