8 -10 large pieces of rabbit
1 tbsp parsley, finely chopped
1 tbsp lemon thyme, finely chopped
Salt and pepper
2 cups buttermilk
1 cup milk
4 large eggs
3 cups plain flour
2 tbsp white pepper
2 tbsp chilli powder
2 tbsp smoked paprika
2 tbsp garlic powder
2 tbsp onion powder
Oil for frying
Massage the chopped herbs and salt and pepper into the rabbit pieces to season. Pour over the buttermilk and ensure that all the pieces are well-coated. Set aside.
In a shallow bowl, whisk your eggs and milk to make an egg wash, and set aside.
In a shallow bowl, combine all the ingredients for the spiced flour, and mix well.
Dip the rabbit pieces in the seasoned flour, then the egg wash, then thoroughly coat them back in the seasoned flour a second time. Repeat with all remaining rabbit pieces.
In a large semi-deep pan, fill it halfway with your preferred cooking oil and heat until it is VERY hot, but not boiling, about 165-175°C. Gently place as many coated pieces as you can comfortably fit into your hot skillet, careful not to overcrowd.
Fry rabbit until they are golden brown on the outside and juices run clear on the inside.
Remove and place on a wire rack to drain excess oil.