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The Secret to the Crispy Fried Quail at SFs State Bird Provisions #shorts

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The secret to the fried quail at San Francisco’s Michelin-starred State Bird Provision lies in the dredge. Alongside the usual suspects like flour, garlic powder, and cayenne is the addition of pumpkin seeds, which give the golden-fried birds an extra crispy, craggy bite. Presented by Capital One

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