Name: Buttermilk Fried Rabbit
Cuisine: American
Ingredients: 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

Buttermilk Fried Rabbit

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