Southern Fried Rabbit

Fried rabbit is old-school country cooking at its finest. Before chicken became the default, rabbit was what families fried up for Sunday dinner. The meat is leaner and more delicate than chicken with a mild, slightly sweet flavor. A buttermilk soak tenderizes the meat and adds tang, while a double-dredge flour coating fries up thick and crunchy. If you've never fried rabbit, you're in for a surprise — most people prefer it to chicken.

Ingredients

• 2 whole cottontail rabbits, cleaned and cut into serving pieces (front legs, back legs, saddle/loin pieces)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• Vegetable oil or peanut oil for frying (enough for 2 inches in the pan)

Instructions

• Soak the rabbit pieces in buttermilk in a bowl or zip-lock bag. Refrigerate for at least 4 hours, preferably overnight. This tenderizes the meat and removes any gaminess.
• Mix the flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne in a shallow dish.
• Remove the rabbit from the buttermilk, shaking off excess. Dredge each piece in the seasoned flour, pressing to coat. Shake off excess, dip back in the buttermilk briefly, then dredge in the flour again for a double coating.
• Heat oil in a large cast iron skillet or Dutch oven to 325 degrees F. Don't go higher — rabbit is lean and cooks faster than chicken, so a moderate temp gives you golden coating without drying out the meat.
• Fry the rabbit pieces in batches for 6 to 8 minutes per side until golden brown and the internal temperature reaches 160 degrees F. The back legs take the longest; the loin pieces cook faster.
• Drain on a wire rack set over a sheet pan. Let rest for 5 minutes before serving.

Tips

325 degrees, not 350. Rabbit is smaller and leaner than chicken. A slightly lower frying temperature gives the coating time to crisp without overcooking the meat.

The buttermilk soak is essential. It tenderizes the lean meat and adds flavor. Don't skip it or shorten it — overnight is best.

Double dredge for a thicker, crunchier coating. The second dip in buttermilk and flour creates ridges and layers that fry up extra crispy.