photo by Holly Heyser
2 fryer rabbits, cut in pieces
2 C. buttermilk (or 2 C. milk & 2 T. vinegar)
2 T. Italian seasoning (or 1T. dried parsley and 1 tsp. thyme & oregano)
1 T. paprika
1 T. garlic powder
1 tsp. cayenne, optional
1 1/2 C. flour
1 1/4 tsp. salt
vegetable oil for frying
Combine buttermilk and spices through cayenne. Place rabbit pieces in a Ziplock bag and pour in marinade. Marinate 30 min. to overnight, depending on the age of the rabbit. Heat oil in frying pan, about 1″ deep over medium-high heat . Remove rabbit pieces from buttermilk and set in a colander to drain. Combine flour & salt in a clean Ziplock bag. Sprinkle a little flour in the oil. It should sizzle immediately. When oil is at proper temperature (325°F), put a few rabbit pieces in the flour and shake to coat. Set coated pieces in frying pan so they don’t touch. Fry for 10 minutes. Fry gently, you want a steady sizzle. Turn rabbit pieces and fry for another 8-12 minutes until golden brown. The forelegs will come out first, followed by the loin. The hind legs will come out last. You will need to fry in batches, so just leave the uncooked rabbit pieces in the colander until you are ready to flour them up and fry them. Don’t let the floured pieces sit. Drain cooked pieces on paper towels and keep warm in the oven until serving time. Serve with mashed potatoes and coleslaw.