Chicken Fried Jackrabbit with Gravy

Name: Chicken Fried Jackrabbit with Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless rabbit loins (from 1 rabbit); kosher salt; black pepper; ½ cup all-purpose flour; ½ cup buttermilk; 2 eggs; 2 teaspoons smoked paprika; 2 teaspoons onion powder; 1 teaspoon cayenne pepper; 2 ½ cups crushed cornflakes cereal; ¾ cup canola or vegetable oil; 3 tablespoons all-purpose flour; 1 cup buttermilk; 1 cup heavy whipping cream; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon onion powder; steamed green beans or asparagus (optional)

By:

Marry

Published:

June 20, 2026

[grow_share_buttons]

Jump to Recipe·Leave a Review

Chicken Fried Jackrabbit with Gravy is a delightful twist on the classic Southern dish, taking the concept of chicken-fried steak and giving it a wild spin that’s truly memorable. Imagine tender, juicy rabbit loins, expertly pounded and crusted with crispy cornflakes, delivering a satisfying crunch with every bite. The rich, creamy gravy drizzled over the top adds to its indulgent nature, making it hard to resist seconds.

I first stumbled upon this recipe searching for an adventure in the kitchen and a new take on Southern comfort food. Trust me, Chicken Fried Jackrabbit with Gravy offers an irresistible flavor profile that will wow your family and friends. It’s a perfect dish for sharing at gatherings, or even enjoying as a weekend treat. So, gather your ingredients, roll up your sleeves, and let’s create something special together!

Why You’ll Love This Recipe

Simple & Quick: With just a 15-minute prep and 30-minute cook time, dinner is on the table fast.
Irresistible Flavor: The smoky paprika and crispy coating add dynamite flavor to every bite.
Eye-Catching Appeal: It’s a head-turner at dinner parties with its golden crust and beautiful gravy.
Flexible Serving: Perfect for a cozy family dinner or a festive gathering—no special occasion needed!
Diet-Friendly Options: Though rich, you can modify ingredients for lighter options if desired.

Ingredients You’ll Need

2 boneless rabbit loins (from 1 rabbit): The star of the dish—rabbit is lean, rich in protein, and has a delicate flavor that holds up well against bold seasonings.
Kosher salt: Essential for seasoning and enhancing the flavors of your rabbit.
Black pepper: Adds warmth and a gentle bite to your meat.
½ cup all-purpose flour: This forms the first layer of your breading, providing structure.
½ cup buttermilk: Tenderizes the meat while adding a tangy flavor that balances the richness.
2 eggs: Helps bind the coating to the rabbit.
2 teaspoons smoked paprika: Imparts a lovely smokiness and vibrant color to the dish.
2 teaspoons onion powder: Adds a savory depth that complements the rabbit perfectly.
1 teaspoon cayenne pepper: For those who enjoy a little kick in their fried foods.
2 ½ cups crushed cornflakes cereal: Provides a distinctive crunchy coating that makes this dish stand out.
¾ cup canola or vegetable oil: Used for frying, it has a high smoke point and neutral flavor.
3 tablespoons all-purpose flour: Used in the gravy, this adds thickness and creaminess.
1 cup buttermilk: Adds richness and tang to your gravy.
1 cup heavy whipping cream: Lends a luxurious texture to the gravy, resulting in a rich finish.
1 teaspoon kosher salt: Ensures your gravy is well-seasoned.
½ teaspoon black pepper: A final touch for flavor in the gravy.
¼ teaspoon onion powder: Echoes the seasoning in the rabbit, creating harmony on your plate.
Steamed green beans or asparagus (optional): A lovely, colorful side that adds a fresh element to your meal.

How to Make Chicken Fried Jackrabbit with Gravy

Preheat and Prepare: Start by preheating your oven to 200 degrees F. This will keep the fried rabbit warm while you finish cooking. Set a wire rack on a rimmed baking sheet for the hot rabbit.
Pound the Rabbit: Working with one rabbit loin at a time, place it between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound the rabbit until it’s about ¼-inch thick, starting from the center and moving outwards. This helps the meat cook evenly and become tender.
Cut into Steaks: With a sharp knife, cut each loin into three pieces, giving you six rabbit steaks in total.
Season the Rabbit: Generously season both sides of each cut with kosher salt and black pepper.
Prepare Breading Stations: Set up three bowls: one with ½ cup all-purpose flour, another whisking together ½ cup buttermilk, 2 eggs, 2 teaspoons smoked paprika, 2 teaspoons onion powder, and 1 teaspoon cayenne pepper. In the third bowl, mix 2 ½ cups crushed cornflakes and 1 teaspoon salt.
Bread the Rabbit: Dredge each rabbit steak in the flour, shaking off any excess. Then dip it into the buttermilk mixture, allowing the excess to drip off before coating it in the cornflakes. Press gently to ensure they stick well, and place the coated steaks on a large plate.
Fry the Rabbit: In a large (12-inch) skillet or Dutch oven, heat ¾ cup oil over medium-high heat until shimmering. Fry the rabbit, three pieces at a time, for about 2 minutes on each side until golden brown. Transfer the fried rabbit to the wire rack on the baking sheet and place in the warm oven. Repeat until all the rabbit is done.
Make the Gravy: After frying, pour off most of the oil, leaving about ¼ cup in the skillet. Place it back on the stove over medium-low heat. Add 3 tablespoons of flour to the oil and whisk continuously for about 1 minute until the mixture is bubbly.
Add Creaminess: Whisk in 1 cup buttermilk, 1 cup heavy whipping cream, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon onion powder. Keep whisking until the gravy thickens and bubbles, about 3 minutes, then remove it from heat.
Serve: Plate the chicken-fried jackrabbit generously smothered in gravy and enjoy with a side of steamed green beans or asparagus, if you like. Don’t forget to sprinkle with a little extra black pepper!

Storing & Reheating

To store leftover Chicken Fried Jackrabbit with Gravy, allow it to cool to room temperature before transferring it into an airtight container. Store in the refrigerator where it will be good for up to 3 days. For longer storage, you can freeze the rabbit for up to 3 months—just be sure to wrap it tightly in plastic wrap or foil first to prevent freezer burn. When ready to enjoy again, simply reheat in the oven at 350 degrees F until warmed through, about 10-15 minutes, but keep in mind that the texture might soften slightly. Refresh with a little new gravy or a drizzle of buttermilk if needed!

Chef’s Helpful Tips

Avoid overcooking the rabbit; it can dry out quickly. Look for a nice golden crust and tender, juicy meat.
To achieve the best coating, ensure the rabbit is well-seasoned before breading and moistened but not dripping when heading into the cornflakes.
If you don’t have cornflakes on hand, you can substitute with panko breadcrumbs or crushed Ritz crackers for a similar crunch.
Don’t rush the gravy! Cooking over low heat allows flavors to meld beautifully.
For a slightly healthier twist, consider using olive oil for frying or bake the breaded rabbit in the oven at 375 degrees F until golden and crisp.

Chicken Fried Jackrabbit with Gravy is an inspired dish that takes the familiar comfort food and elevates it with an adventurous touch. It’s a fabulous combination of textures and flavors that satisfy both the senses and the stomach. Don’t hesitate to make it your own, whether that means trying different spices or adjusting the gravy’s richness. As you dive into this delicious plate, remember to enjoy every bite! Who knows, this dish might just become a new family classic.

Recipe FAQs

Can I substitute rabbit with chicken?

Absolutely! You can easily use boneless chicken breasts or thighs as an alternative. The cooking time may vary slightly, so make sure to keep an eye on the frying process until the chicken is golden brown and cooked through.

How can I make the gravy thicker?

If you prefer a thicker gravy, add an extra tablespoon of flour to the oil when making the roux. Be sure to whisk it well until there are no lumps before adding the liquids, and allow it to simmer for a few extra minutes until it reaches your desired consistency.

What sides pair well with Chicken Fried Jackrabbit with Gravy?

Some classic sides include mashed potatoes, coleslaw, or steamed veggies like green beans or asparagus. Each adds a delightful freshness to balance the richness.

Can leftovers be frozen?

Yes! You can freeze the leftover rabbit and gravy separately for up to three months. Just ensure they’re stored in airtight containers. When ready, reheat the rabbit in the oven and warm the gravy on the stovetop or in the microwave. Enjoy!