Crispy Buttermilk Fried Rabbit
Yield
Serves 4
RECIPE Ingredients
- 1 recipe Rabbit Leg Confit
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon celery salt
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon finely ground black pepper
- ½ teaspoon cayenne
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ cup semolina flour
- Peanut oil, for frying
Recipe notes
This recipe for the best-ever fried rabbit begins with succulent and simple rabbit leg confit - make it well ahead of time to have on hand for a quick fry job. The rabbit confit is coated in spiced buttermilk which is then double-fried until crisp. Fried rabbit pairs perfectly with your favorite fried chicken sides - think mashed potatoes with truffle butter, buttered sweet corn, and a zippy slaw.
RECIPE Preparation
- Make spice mixture: in a small bowl, stir together paprika, cumin, celery salt, kosher salt, garlic powder, onion powder, pepper, and cayenne until well mixed.
- In a medium non-reactive mixing bowl, whisk together buttermilk and 2 tablespoons of spice mixture, reserve the rest. Add rabbit pieces, turning to coat. Refrigerate for about 2 hours.
- When ready to cook, add flour, cornstarch, and semolina to a medium mixing bowl, stirring to combine. Working one at a time, dredge each piece of rabbit in the flour mixture, making certain to coat the entire piece and pressing flour onto the surface. Set breaded pieces aside while your oil heats.
- Heat about 2 inches of peanut oil to 350-375 degrees F in a cast iron skillet. Gently drop in each piece of rabbit, leaving adequate space between each one (cook in batches if needed). Cook until crust is golden brown, about 4 minutes on each side. Drain rabbit on a wire rack and rest for about 10 minutes. Fry the rabbit a second time until it reaches a deep amber color and crispy texture, about 2-3 minutes on each side. Place hot rabbit back on the rack and season to taste with reserved spice mixture. Serve immediately.
