Mix the buttermilk with all the spices except the salt and flour. Coat the rabbit with the mixture and set in a covered container overnight, or at least 4 hours.

When ready to fry the rabbit, pour the oil into a large pan- a large iron skillet is ideal- to a depth of about an inch. The general idea is you want the oil to come halfway up the side of the rabbit. Set heat to medium high.

As oil heats, take the rabbit out of the buttermilk and let it drain in a colander, but don't shake off any extra buttermilk.

Let the oil heat until it is about 325 degrees. When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few pieces of rabbit into the bag and shake to get it coated in flour.

Set the coated rabbit pieces in one layer in the hot oil so they don't touch. Fry for 8 to 12 minutes. Turn the rabbit pieces and fry for another 10 minutes or so, until golden brown. The front leg will most likely be done first, center pieces next, hind legs last. You will probably need to fry in batches, so leave uncooked pieces in colander until ready to flour and cook. Do not flour until ready to put in oil.

When the rabbit is done, rest over paper towels to drain excess oil, then serve.