Nashville-Hot-Style Fried Rabbit with Honey Drizzle
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.
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
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.
For true Nashville style, serve the rabbit atop a slice of white bread. Top it with dill pickles.