📝 About This Recipe
This elevated take on a country classic transforms lean rabbit into a succulent, golden-brown masterpiece. By utilizing a 24-hour buttermilk brine, we ensure the meat remains incredibly tender and juicy, while a double-dredge in seasoned flour creates a shatteringly crisp crust. It is a sophisticated alternative to fried chicken, offering a subtle, sweet gaminess that pairs perfectly with traditional soul food staples.
🥗 Ingredients
The Rabbit & Brine
- 3 pounds Whole rabbit (cleaned and jointed into 8 pieces)
- 2 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot sauce (vinegar-based like Crystal or Tabasco)
- 4 cloves Garlic (smashed)
Seasoned Flour Dredge
- 2 cups All-purpose flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Smoked paprika
- 2 teaspoons Onion powder
- 2 teaspoons Garlic powder
- 1 teaspoon Dried thyme (rubbed between palms)
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly ground)
Frying & Finishing
- 1 quart Peanut oil (or vegetable oil for frying)
- 2 tablespoons Unsalted butter (added to oil for flavor)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large glass bowl or gallon-sized resealable bag, combine the buttermilk, hot sauce, smashed garlic, and a pinch of salt. Mix well.
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2
Add the rabbit pieces to the buttermilk mixture, ensuring every piece is fully submerged. Seal and refrigerate for at least 12 hours, preferably 24 hours, to tenderize the meat.
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3
Remove the rabbit from the refrigerator 30 minutes before cooking to take the chill off. This ensures more even cooking.
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4
In a shallow baking dish, whisk together the flour, cornstarch, smoked paprika, onion powder, garlic powder, thyme, cayenne, salt, and pepper until well combined.
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5
Prepare a wire rack set over a baking sheet. This will be your staging area for the breaded rabbit.
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6
One at a time, lift a piece of rabbit from the buttermilk, letting the excess drip off. Dredge it thoroughly in the seasoned flour, pressing the flour into the meat to create a thick coating.
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7
For an extra crispy crust, dip the floured piece back into the buttermilk briefly, then dredge in the flour a second time. Place the breaded piece on the wire rack.
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8
Let the breaded rabbit rest on the rack for 15 minutes. This 'sets' the coating so it doesn't fall off in the fryer.
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9
Fill a large cast-iron skillet or heavy-bottomed pot with about 1 inch of oil. Add the 2 tablespoons of butter. Heat over medium-high until the oil reaches 350°F (175°C).
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10
Carefully place the rabbit pieces in the hot oil, working in batches to avoid overcrowding, which drops the oil temperature. Start with the larger leg pieces first.
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11
Fry for 6-8 minutes per side. The rabbit is done when the crust is a deep golden brown and the internal temperature reaches 160°F (71°C) on a meat thermometer.
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12
Transfer the fried rabbit to a clean wire rack or a paper towel-lined plate. Immediately sprinkle with a tiny pinch of extra salt while hot.
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13
Allow the meat to rest for 5 minutes before serving to let the juices redistribute. Garnish with fresh parsley.
💡 Chef's Tips
Always use a meat thermometer; rabbit is very lean and can dry out quickly if overcooked beyond 160°F. Don't skip the cornstarch; it lowers the protein content of the flour, resulting in a much crispier, lighter crust. If the crust is browning too quickly before the meat is done, transfer the skillet to a 350°F oven for 5-10 minutes to finish. Maintain your oil temperature between 325°F and 350°F; if it's too low, the rabbit will be greasy; if too high, the outside will burn before the inside cooks.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes and a rich white pepper gravy made from the pan drippings. Pair with a crisp, cold Coleslaw to provide a bright acid contrast to the fried coating. A chilled glass of dry Riesling or a hard apple cider complements the subtle sweetness of the rabbit meat. Traditional Southern collard greens with smoked turkey make an excellent earthy side dish.