Extra Crispy Fried Rabbit

I grew up eating fried rabbit. For a Sunday morning breakfast or a weeknight dinner, it was always one of my favorite wild game meals. These days, I still enjoy a plate full of fried rabbit, and I hunt and cook them as often as possible.

Fried rabbit has always been one of my favorite wild game meals and this extra crispy version is a great way to make it. Images by author

One of the best parts of any fried food is the flavorful, crispy crust. This recipe takes that crunch to a whole new level with a double coating of fried goodness. The result is an extra thick crust that absolutely shatters when you bite into it.

The first layer for this one is simple. It is my go-to coating for most things fried. Kentucky Kernel seasoned flour is available at most grocery stores or online and is the perfect blend of flavor for savory fried foods. If you can’t find Kentucky Kernel, simply season all-purpose flour with salt, black pepper, garlic powder, and maybe a little cayenne pepper until it matches your taste preference.

This next step is where the massive crunch comes in. Crushed Corn Flakes, seasoned up with your favorite Cajun seasoning blend, make up the outer layer.

Add the corn flakes to a plastic bag to cut down on mess.

Just add the cornflakes to a zip-top bag and go to town with a rolling pin. Once your have a uniform coarse meal without any big chunks, add the Cajun seasoning and shake to blend. From there, it is ready to go. Just dump from the bag into a shallow dish for dredging the rabbit.

Use a rolling pin to crush into a coarse meal with a rolling pin.

Quarter the rabbit and dredge each piece in the seasoned flour until it is well-covered on all surfaces.

Start by dredging the rabbit in seasoned flour.

From there, dip the mixture into the egg wash made of eggs and milk, beaten well together. The wet coating will help the crushed corn flakes stick to the meat.

Dip the floured rabbit into the egg wash.

From the egg wash, move the rabbit directly to the crushed corn flakes. Flip to coat well on all surfaces. I like to move the dredged rabbit to a wire rack while I coat each additional piece. This allows the crust to set up a bit before frying, helping it stick to the surface while frying.

Heat a half inch of oil or vegetable shortening in a large skillet to 350 degrees.

Once the oil reaches temperature, gently add the rabbit, a few pieces at a time if necessary to prevent overcrowding the pan. Give the rabbit a good five minutes to get a nice, deep fry on the first side before flipping.

Fry until the surface is a golden crispy brown and the internal temperature reaches around 150 degrees.

Fry the second side another five minutes or so, then flip a few times as you cook for an additional five to 10 minutes or until the rabbit is just cooked through. I like to shoot for about 150 internal temperature on the thickest part of the meat.

Rest the fried rabbit on a wire rack or a paper lined platter for five to 10 minutes before serving.

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