Skip to main content Skip to main content

Nashville Hot Fried Rabbit Recipe

Nashville Hot Fried Rabbit Recipe
Print Recipe

If you have ever tasted the perfect balance of heat with just a hint of sweetness that is good Nashville-style Hot Chicken, you’ll recognize immediately the flavor combination will be right at home on wild game.


  • 3 rabbits, each cut into 5 pieces: 4 legs and the back
  • Vegetable oil, vegetable shortening, or lard for frying

Buttermilk Soak Ingredients

  • 1 qt. buttermilk
  • ½ cup brown sugar
  • ½ cup Frank’s (or other brand) hot sauce
  • ¼ cup salt
  • 1 tsp. red pepper flake

Flour Dredge Ingredients

  • 3 cups all-purpose flour
  • 2 tsp. fine kosher salt
  • 2 tsp. black pepper

Hot Coating Ingredients

  • 4 tbs. lard, melted
  • 2 tbs. cayenne pepper
  • 2 teaspoons dark brown sugar
  • ½ tsp. garlic powder
  • ½ tsp. fine kosher salt
  • ½ tsp. black pepper


  1. In a large glass or plastic bowl, mix the buttermilk, brown sugar, hot sauce, salt, and red pepper flakes. Stir well to completely dissolve the salt and brown sugar. Add the rabbit pieces. Refrigerate for at least 8 hours.
  2. When you are ready to cook, heat a half-inch of oil, lard, or shortening in a cast iron skillet over medium-high heat. Mix the dredge ingredients in a large bowl or shallow pan.
  3. Lift each piece of rabbit from the buttermilk soak, shake off any excess liquid, and roll in the flour dredge until well coated. Move the floured pieces to a wire rack and allow them to rest for 5 to 10 minutes for the crust to set.
  4. Once the oil has reached 350 degrees, gently place just enough rabbit to fill the skillet without overcrowding. Fry for 8 to 10 minutes on the first side. Then turn the pieces and place a lid on the skillet, leaving just a bit of a crack for steam to escape. Fry for an additional 10 minutes, then remove the lid.
  5. Flip the rabbit once more to crisp both sides. Move the finished pieces to a wire rack in a warm oven while you continue cooking until all the rabbit is ready.
  6. For the hot coating, heat the lard in a small saucepan. Stir in the cayenne pepper, brown sugar, garlic powder, kosher salt, and black pepper. Just before serving, use a basting brush and liberally coat the surface of the rabbit.
  7. To serve the rabbit in true Nashville Hot Chicken style, start by plating a slice or two of plain white bread. Place 2 to 3 pieces of rabbit onto the bread, then use a toothpick to pin a couple of dill pickle slices to the rabbit.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

Stuffed Elk Backstrap Recipe

Stuffed Elk Backstrap Recipe

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.

New for 2021: 6.8 Western Rifle Cartridge

New for 2021: 6.8 Western Rifle Cartridge

The 6.8 Western features a .277-caliber bullet loaded into a case that's been optimized to fit longer, heavier bullets. Consider it a .270 on steroids, or more accurately, an improved version of the .270 Winchester Short Magnum, which never gained enough traction to make it mainstream.

Setting the Stage for a High Plains Elk Hunt

Setting the Stage for a High Plains Elk Hunt

The Petersen's Hunting crew meets up with Fred Eichler to hunt elk on the high plains of Colorado.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!


Give a Gift   |   Subscriber Services


Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Petersen's Hunting stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now