Buttermilk Fried Rabbit Thighs

Buttermilk Fried Rabbit Thighs
Ingredients:

• 2 pounds rabbit thighs (or rabbit pieces)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)

For the Coating:

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Frying:

• Vegetable oil, for deep frying
• Lemon wedges, for serving

Instructions:

1. In a large bowl, combine buttermilk, hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Add rabbit thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
3. In a separate bowl, mix flour, cornstarch, baking powder, paprika, salt, and black pepper.
4. Remove rabbit from buttermilk, letting excess drip off.
5. Dredge each piece thoroughly in the seasoned flour mixture, pressing to coat well.
6. Let coated rabbit rest on a rack for 10–15 minutes to help the crust set.
7. Heat oil in a deep fryer or heavy pot to 325–350°F (165–175°C).
8. Fry rabbit pieces in batches for 12–15 minutes, turning occasionally, until golden brown and fully cooked.
9. Transfer to a wire rack or paper towels to drain excess oil.
10. Let rest for a few minutes before serving.
11. Serve hot with lemon wedges or your favorite dipping sauce.

Prep Time: 20 minutes (plus marinating time)
Cook Time: 20 minutes
Total Time: 40 minutes (plus marinating)
Servings: 4–6 servings