Try this Crispy Buttermilk Fried Rabbit Recipe

Are you a fan of fried chicken? Well, here’s new way to enjoy it: with rabbit.

We have a few secrets for making the best fried rabbit ever – first, start with succulent rabbit leg confit, made with our simple recipe.  The tender rabbit confit goes into spiced buttermilk and is then double-fried until double-crisp. Finish with another hit of spice and you’ve got a dish you won’t soon forget.



  • 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
  • 1/8 cup semolina flour
  • Peanut oil, for frying


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Tips: Make the rabbit leg confit well ahead of time to have on hand for a quick fry job. Fried rabbit pairs perfectly with your favorite fried chicken sides – think mashed potatoes with truffle butter, buttered sweet corn, and a zippy slaw.

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