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The Best Fried Chicken Or Rabbit Recipe

Sarah Hamelman

This is my go-to recipe when it comes to frying anything, from chicken, to rabbit, grouse, wild snowshoe hare, pheasant, or even the occasional pork chop.

Once you make this one a time or two, you won’t even need a recipe as a guide, it’s that easy to remember– and very forgiving if you forget a spice here or there.

Also, I’ve recently realized that my toxic trait is seeing homemade fried foods as somewhat healthy. It’s just a little bit of chicken or rabbit, some eggs, a little flour, some good spices, and a very tiny amount of oil.

Fried Chicken or Rabbit Ingredients

  • 5 pounds of rabbit or chicken. This is about one whole rabbit, one whole Cornish Cross chicken, or two heritage breed chickens.
  • 4 cups of flour. This is a lot, but you’re triple-breading the meat.
  • Enough oil to fully cover the meat by at least a half inch. Usually this is about 1 to 1.5 pints for my dutch oven. I prefer peanut oil, but anything with a high smoke point like avocado oil or vegetable oil will work.
  • 4-6 eggs. Start with four, add more later if needed.
  • 2 tablespoons paprika
  • 1 tablespoon garlic
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon chili powder

How to Fry Chicken or Rabbit

Prep can take anywhere from 40 minutes to two days, depending on your preferences.

Use a Brine

Start with a brine. I like to use plain pickle juice that’s leftover in the jar after you’ve eaten all the pickles. Sometimes I add an egg or two to the brine, but pickle juice alone is fine. This tenderizes the meat and helps it maintain moisture and flavor. Make sure the meat and brine is kept in the fridge this whole time (not on the counter).

For young and/or domestic animals, anywhere from 30 minutes to four hours in the brine is fine. If you have an older animal or an animal you suspect will be tough or too gamey for your liking, keep it in the brine (in the fridge) for about 48 hours.

Fry the Chicken or Rabbit

  1. Slice the meat into your desired sizes. Use large, thin-sliced cuts to make sandwiches, or smaller, more cube-like cuts to have homemade nuggets.
  2. Brine in pickle juice in the fridge, anywhere from 30 minutes to 2-3 days.
  3. Preheat your oil, filling your pot or pan with at least two to four inches of oil. The oil should not be higher than halfway up the pot or pan, so use something with tall sides. This is for your safety.
  4. Combine the flour, salt, pepper, paprika, garlic powder, and chili powder in a medium-sized bowl or pan.
  5. Mix the eggs well before dredging the meat.
  6. Dredge the meat in the eggs, coating all sides well.
  7. Dip the meat into the flour mixture, and fully coat it.
  8. Dredge the meat into the eggs again, getting all sides.
  9. Flour the meat a second time, adding another layer of breading.
  10. Dredge the meat in eggs for a third time.
  11. Flour the meat one last time.
  12. Set the chicken on a plate, and repeat steps 6 through 11 for your next pieces of meat.
  13. When you have about five sandwich patty sizes– or about fifteen nugget pieces, slowly place them in your very hot oil. Lay them in slowly so they don’t splash, preferably with a long-handled slotted serving spoon to protect your hands.
  14. When the chicken starts to float, it’s ready to be pulled out. You can double check this with a thermometer if you’d like.
  15. Either serve it right away, or place the pieces in the oven on the warm setting (as low as your oven will go, usually 170F) until all the fried goodies are finished. Don’t forget, it’s very easy to fry pickles, potato wedges, mushrooms, or onion rings using the same egg and flour mixture.
  16. Enjoy! Fried chicken or rabbit goes well with all veggies, especially baked potatoes, sweet corn, green beans, blistered bell peppers, easy brussel sprouts, or a fresh salad. Sweet tea is always a nice addition, too.

P.S. Did you know that you can strain and refrigerate your leftover oil? There’s an old cheap farmer’s trick for you.

If you measured how much oil you poured into the pan before frying, you can now calculate how much oil was absorbed by the food. This will give you a pretty accurate calorie count for your meal. Meats that have soaked in brine usually don’t soak up much oil, so I think you’ll be pleasantly surprised by how little you used.

Final Thoughts

Thank you so much for reading our recipes, and double thanks if you take the time to make it. I would love to see your pictures and hear about any changes you made to make it your own.

Kayla and I are working on making this site accessible and genuinely helpful, and we promise it will always be 100% AI-free. We want to share more recipes that we have extensively tested and regularly share with our families. Alongside that, we will also add more homesteading content.

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