Cornmeal-Crusted Chicken-Fried Rabbit Recipe

Name: Cornmeal-Crusted Chicken-Fried Rabbit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cold buttermilk; Kosher salt; One 2 1/2-pound rabbitcut into 10 pieces, hind legs split; 1 1/2 cups all-purpose flour; 1/4 cup stone-ground cornmeal; 1 teaspoon dried sage; 1/2 teaspoon cayenne pepper; 4 cups canola oil; 1 cup pure olive oil; Coarse sea salt

Servings: persons

2 cups cold buttermilk
Kosher salt
One 2 1/2-pound rabbitcut into 10 pieces, hind legs split
1 1/2 cups all-purpose flour
1/4 cup stone-ground cornmeal
1 teaspoon dried sage
1/2 teaspoon cayenne pepper
4 cups canola oil
1 cup pure olive oil
Coarse sea salt

1
In a large bowl, combine the buttermilk with 2 1/2 teaspoons of kosher salt.
2
Add the rabbit pieces and turn to coat.
3
Let stand at room temperature for 1 hour.
4
Set a wire rack over a baking sheet.
5
In a large, resealable plastic bag, mix the flour with the cornmeal, dried sage, cayenne pepper and 1 teaspoon of kosher salt.
6
Shake to blend.
7
Remove the rabbit from the buttermilk, letting the excess drip back into the bowl, then add the rabbit to the cornmeal mixture in the bag; shake to coat thoroughly.
8
Transfer the coated rabbit pieces to the wire rack.
9
In a large saucepan, combine the canola and olive oils and heat to 365.
10
Add the coated rabbit pieces and fry, keeping the heat steady and turning once, until deeply golden on the outside and white throughout, 8 to 10 minutes.
11
Transfer the rabbit pieces to paper towels to drain and sprinkle with coarse sea salt.
12
Let them stand for 5 minutes before serving.

3643

kcal

Calories

393

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cold buttermilk, Kosher salt, One 2 1/2-pound rabbitcut into 10 pieces, hind legs split, 1 1/2 cups all-purpose flour, and more.

Yes, Cornmeal-Crusted Chicken-Fried Rabbit falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal-Crusted Chicken-Fried Rabbit

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