Timber 2 Table - Nashville-Hot-Style Fried Rabbit with Honey Drizzle

Not just for chicken, Nashville hot works with game, too.

Nashville-Hot-Style Fried Rabbit with Honey Drizzle

20 Min

Prep Time

30 Min

Cook Time





Nashville-style hot chicken is, well, hot these days. New hot chicken restaurants are popping up all over. For those who have never tried it, Nashville-style chicken is traditional fried chicken that has been dipped or brushed with a hot cayenne pepper sauce. The sauce is traditionally made from melted lard, but you can substitute duck fat, or even warm vegetable oil if you like.

For traditional Nashville style, serve the rabbit on a slice of bread and top with dill pickles.

To get a thick crust on the rabbit, we do a three-step dredge. First in seasoned flour, then in buttermilk, then in seasoned flour a second time. Let the rabbit rest for at least 10 minutes before dropping it into the hot oil.


2 rabbits, dressed and quartered

3 cups Kentucky Kernal (or your favorite) seasoned flour, divided in half

2 cups buttermilk

salt and pepper

Oil for deep frying


1 cup lard (or duck fat), melted

3 tablespoons ancho chili powder

2 tablespoons brown sugar

1/2 teaspoon garlic powder

Cooking Instructions

Heat two inches of oil in a heavy cast iron pot over medium-high heat to a temperature of 325-350 degree. While the oil heats, season the rabbit with salt and pepper. Dredge the rabbit in seasoned flour, then dip in buttermilk, and follow by a second dredge in flour. Let the rabbit rest a full ten minutes for the crust to set.

Deep fry the rabbit in peanut or vegetable oil until golden brown and cooked through.

For true Nashville style, serve the rabbit atop a slice of white bread. Top it with dill pickles.