Crispy Air Fryer Rabbit with Spicy Buttermilk Marinade
Steps
- 1
Cut each rabbit into 10 pieces: 4 legs and the back (smaller pieces), total 10 pieces per rabbit.
- 2
In a large bowl, mix buttermilk, hot sauce, 1 teaspoon salt, and 1 teaspoon pepper. Add rabbit pieces, cover, and refrigerate for 4–8 hours to marinate.
- 3
Remove rabbit from marinade and let excess drip off. In another bowl, mix flour, seasoned salt, remaining salt and pepper, garlic powder, and paprika.
- 4
Dredge each rabbit piece in the flour mixture, pressing lightly to coat evenly. Spray generously with oil spray on both sides.
- 5
Preheat air fryer to 175°C (350°F).
- 6
Place rabbit pieces in the air fryer basket in a single layer without touching. Work in batches if needed, leaving space for air circulation.
- 7
Air fry for 10–12 minutes until coating is crispy and golden, and rabbit is cooked through. Be careful not to overcook, as rabbit can dry out.
- 8
Serve immediately while hot, with french fries or a green salad.
Shopping list
2 rabbits, kosher salt (2 tsp), black pepper (2 tsp), buttermilk (2 cups), hot sauce (1/4 cup), all-purpose flour (2 cups), Lawry's Seasoned Salt (1 tbsp), garlic powder (1 tbsp), paprika (1 tbsp), vegetable or olive oil spray
Recipe story
Breaded rabbit has origins in traditional French cuisine, where rabbit meat was often marinated in buttermilk to tenderize and add a tangy flavor. In the 19th century, the recipe was adopted by American Southern cooks, who added spices and hot sauce to create a spicy version. Today, this recipe is reinterpreted in an air fryer for a lighter and quicker version.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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