The Colonel doesn’t give away his secret recipe but we’re happy to share ours.
2 rabbit legs
1tbsp plain flour
1tbsp garlic powder
1tbsp dried thyme
1tbsp milk powder
1/2 tsp ground white pepper
1/2 tsp ground mustard powder
50ml sparkling water
Oil for frying
Soak the rabbit legs in buttermilk for 48 hours before cooking to tenderise the meat.
Mix all of the dry ingredients together.
keep a cup of the dry mixture aside and with the rest slowly add sparkling water until a thick batter is made.
Dust the rabbit leg in the dry mixture and then coat in the thick batter, finally dusting it with a second coat of the dry mixture.
Deep fry at 170 degrees for 5 minutes and then finish in the oven for 4 minutes also at 170 degrees.
Serve with coleslaw and spicy ketchup.
Top tip: Rabbit is a notoriously dry meat, but at Zacry’s we soak the rabbit in buttermilk for 48 hours to break it down. The preparation also manages to make the gaminess more subtle.
Top tip: Double-dipping the rabbit in two coats of the dry mix means you’ll get a great crunchy texture once fried.