Mix the buttermilk with the onion, garlic, all the spices (only two teaspoons salt and paprika). Submerge the quail with the mixture and set in a covered container for as little three to four hours but preferably overnight max 12 hours.
Add the oil into a large pot or Dutch oven and heat over medium-high heat. You want the oil to be able submerge the quail .
Meanwhile, take the quail out of the buttermilk and let it drain in a colander. Don’t shake off the buttermilk.
Let the oil heat until it is about 325°F When the oil is hot, pour the flour, paprika, salt and pepper into a plastic bag and shake to combine. Put a couple of quail into the bag and shake until coated in flour.
If you want your quail "extra crispy," let the battered birds sit until the flour absorbs the moisture of the buttermilk coating. Then give them a quick second shake in the flour bag. You'll get a much thicker, crunchier crust that way.
Fry for about five minutes. Fry gently — with a steady bubbling. You might need to adjust the heat a bit. Move the quail around and fry for another three to four minutes. fry in batches, so just leave the un-fried quail in the colander until you are ready to flour them Don’t let the floured pieces sit.
When the quail are fried, rest on a rack set over a paper towel to drain away any excess oil. Serve hot or at room temperature.