Buttermilk Fried Rabbit

This golden-fried rabbit recipe delivers crispy, golden exterior with moist, flavorful meat inside. Using classic frying, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Southern comfort meets small game

Regional American Heritage This preparation represents Southern American cooking at its finest, using traditional buttermilk brining and frying techniques adapted to rabbit's lean nature.

Ingredients (Serves 4-6)

• 1 rabbit (3-4 lbs), cut into 8 pieces
• 4 cups buttermilk
• 2 tbsp hot sauce (Crystal or Tabasco)
• 2 tbsp kosher salt
• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp paprika
• 2 tsp garlic powder, onion powder
• 2 tsp dried thyme
• 1 tsp cayenne pepper
• Vegetable oil for frying

Southern Frying Technique

1. Buttermilk Brine (4-24 hours):

   • Combine buttermilk, hot sauce, salt
   • Submerge rabbit pieces completely
   • Science: Lactic acid tenderizes, flavors penetrate

2. Seasoned Flour Preparation:

   • Mix flour with all dry seasonings
   • Key: Generous seasoning in flour coating
   • Taste flour mixture, adjust as needed

3. Coating Process:

   • Remove rabbit from buttermilk, don't pat dry
   • Dredge in seasoned flour, pressing to adhere
   • Let rest 15 minutes for flour to set

4. Proper Frying:

   • Heat oil to 325°F in heavy pot or fryer
   • Fry in batches, don't overcrowd
   • Timing: 12-15 minutes until golden and 160°F internal
   • Drain on wire rack over paper towels

Service: With mashed potatoes, coleslaw, biscuits Professional Tips: Maintain oil temperature, don't rush process