Fried Rabbit
Ingredients:
1 whole rabbit, cut into serving pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1 cup buttermilk
1 1/2 cups all-purpose flour
1/2 cup cornmeal
Vegetable oil for frying
Instructions:
Rinse the rabbit pieces under cold water and pat dry with paper towels. Season all sides with salt, black pepper, garlic powder, and paprika.
Place the rabbit pieces in a bowl and cover with buttermilk. Cover and refrigerate for at least 4 hours or overnight to tenderize.
In a shallow bowl, combine the flour and cornmeal. Remove the rabbit from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture. Press firmly to create a thick coating. Let rest for 10 minutes so the coating adheres.
Heat about 2 inches of vegetable oil in a heavy pot or deep skillet to 325°F.
Carefully place the rabbit pieces into the hot oil without overcrowding. Fry for 10 to 15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 160°F to 165°F.
Remove and drain on a wire rack or paper towels. Let rest for a few minutes before serving.
Serve hot for a traditional Southern-style dish with crispy
coating and tender meat.
