If you are using wild cottontails, I highly recommend you brine your rabbits before frying. A simple brine of 1/4 cup kosher salt to 4 cups water will do -- the rabbit is going to get plenty of seasoning later. Submerge your bunny in this brine about 8 hours. This process keeps them moist. Domesticated rabbits don't really need this, but if you want to brine them, do so for no more than 4 hours.
Recipe by Hank Shaw on October 15, 2014
Prep time: PT240M
Cook time: PT25M
Total time: PT265M
Rating
4.69 stars (38 reviews)
Keywords
fried foods, rabbit
Ingredients
2 to 4 cottontails, (cut into serving pieces)
2 cups buttermilk
2 tablespoons Italian seasoning, (or mix together 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme and 1 tablespoon dried parsley)
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons cayenne, (or to taste)
1 1/2 cups flour
1 teaspoon salt
2 cups vegetable oil
Categories
Main Course
Cuisine
American
Southern
Steps
Mix the buttermilk with the all the spices except the salt and flour. Coat the rabbit with the mixture and set in a covered container overnight, or at least 4 hours.
When you are ready to fry, pour the oil into a large pan -- a big cast iron frying pan is ideal -- to a depth of about an inch. The general idea is you want the oil to come halfway up the side of the rabbit. Set the heat to medium-high.
Meanwhile, take the rabbit out of the buttermilk and let it drain in a colander. Don't shake off the buttermilk or anything, just leave it there.
Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few pieces of rabbit into the bag and shake to get it coated in flour.
Set the coated rabbit pieces in one layer in the hot oil so they don't touch. Fry for about 8 to 12 minutes. Fry gently -- you want a steady sizzle. Turn the rabbit pieces and fry for another 10 minutes or so, until they are golden brown. The forelegs will come out first, followed by the loin, and the hind legs will come out last. You will probably 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 floured pieces sit.
When the rabbit is gready, rest them on a rack set over a paper towel to drain away any excess oil. If you are cooking in batches, set this in a warm oven.
Nutitrion
Serving Size: 1 serving
Calories: 930 kcal
Carbohydrates: 46 g
Protein: 119 g
Fat: 27 g
Saturated Fat: 15 g
Cholesterol: 418 mg
Sodium: 962 mg
Sugar: 6 g
Reviews
James Singlehurst on 2025-05-21 (5 stars): Hi Hank,
As an almost 70-year-old farmer, this is the best recipe for a young rabbit that I have ever had. I was eating alone tonight and I had a half-grown UK wild rabbit, US cottontail?
My first bite hadn't even made it to the meat and I knew that this coating is so very special. I enjoyed every morsel.
I can't thank you enough for this recipe Hank.
Regards,
James
Glen on 2024-05-03 (5 stars): This is the best fried rabbit recipe ever. Have made this dozens of times and it is a crowd pleaser for sure!
TAMMY T DILLEY on 2023-06-25 (3 stars): taste was good...but, was too tough.
Trish on 2022-09-04 (5 stars): Made it this morning for brunch for my family and a family friend and his son. Fried rabbit, white gravy, biscuits bacon and scrambled eggs. It was delicious! Everyone loved it. Not one piece left over. Use a wild game rabbit my 12 year old and his friend got last night. Soaked it all night and got up this morning and soaked it in the buttermilk. Brought back fond memories of my childhood meals with my parents and family. Thank you for the great recipe.
Jamie on 2022-02-06 (5 stars): This was awesome!! I used my domesticated rabbit, cut serving down for two people. 2 legs, 2 "wings". Brined overnight then in the morning switched to the buttermilk and soaked for 9 hours. I used peanut oil to fry in. It was so tender and delicious served with German red cabbage and mashed potatoes :)
Leah on 2021-09-06 (5 stars): I cooked my rabbit in a slow cooker then fried. I actually fried the rabbit once then floured them again and refried them for a few minutes. This made them crispy. Yum ?. I’ll be saving this recipe
Dorothy Divis on 2021-08-25 (5 stars): Thanks, looking forward to trying this.
Rachel Davis on 2021-07-10 (4 stars): I've had that happen too. Am trying again today with Hank's recommendation 4 hour brine.
