Buttermilk Fried Rabbit Thighs
Experience the rich and savory flavors of Fried Rabbit thighs, expertly fried to golden perfection. Marinated in a fragrant herb blend and coated in a crispy crust, these thighs are the perfect addition to your next gathering.
Servings: 4
Calories: 318kcal
Ingredients
- 4 rabbit thighs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- ½ cup cornmeal
- Oil for frying vegetable or peanut oil
Instructions
- In a large bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper.
- Add the rabbit thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- In a separate bowl, mix the flour and cornmeal.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Remove rabbit thighs from the marinade, allowing excess buttermilk to drip off.
- Dredge each thigh in the flour-cornmeal mixture, pressing lightly to adhere coating.
- Carefully place thighs in the hot oil, frying in batches to avoid overcrowding.
- Fry for 8-10 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
- Use a slotted spoon to transfer thighs to a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce or a squeeze of fresh lemon.
Notes
- Marinate overnight for best results.
- Use peanut oil for a cleaner flavor.
- Double-dredge for an extra-crispy coating.
- Reheat leftovers in the oven to maintain crispness.