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1
Fill a large pot with water and add the onion, garlic, parsley, bay leaves, thyme, 2 tablespoons salt, and the peppercorns.
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2
Bring to a rapid boil and cook for 5 minutes to infuse the water with the aromatics.
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3
Add the rabbit and bring back up to a boil; this should take roughly 5 minutes.
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4
Strain the rabbit pieces, transfer to a baking dish, and set aside to cool to room temperature.
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5
Pour the buttermilk over the rabbit, turning the pieces so they are well coated.
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6
Add the hot sauce.
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7
Cover with plastic wrap and refrigerate for at least 6 hours.
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8
If you have the time, marinate the rabbit for up to 2 daysthe buttermilk tenderizes the meat.
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9
Spread the flour on a large shallow platter.
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10
Add the garlic powder and paprika; season with lots of salt and pepper.
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11
Mix the seasoned flour with your fingers until all the ingredients are thoroughly incorporated.
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12
Remove the rabbit pieces from the buttermilk, discarding the buttermilk.
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13
Roll the pieces in the flour, a few at a time, until well coated, tapping off the excess.
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14
Let the rabbit sit in the flour and dry out while you heat the oil; this will help the crust stay on better.
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15
The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
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16
Heat 3 inches of oil to 375F in a countertop electric fryer or deep pot.
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17
(I like to start with very hot oil because as soon as the rabbit is added, the temperature drops significantly.)
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18
If you dont have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.
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19
If bubbles circle around the end, then youre good to go.
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20
Working in batches, carefully add 3 or 4 pieces of rabbit at a time.
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21
Fry until the rabbit is golden and crisp with even color, turning halfway through cooking, about 10 minutes total.
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22
Transfer to a platter lined with paper towels and repeat with the remaining rabbit pieces.
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23
To serve, arrange the fried rabbit on a large platter.
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24
Serve with hot sauce and the blue cheese sauce on the side for dipping.
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25
In a small bowl, combine the sour cream, cheese, and buttermilk; season with salt and pepper.
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26
Mash the ingredients with a fork; the sauce should remain somewhat lumpy.
