Southern Fried Rattlesnake
Dare to try something truly unique with this Southern Fried Rattlesnake recipe—a bold twist on classic Southern comfort food. Perfectly seasoned with a blend of garlic powder, paprika, cayenne pepper, and cornmeal, the rattlesnake meat is marinated in tangy buttermilk to ensure tenderness before being fried to golden, crispy perfection. This adventurous dish promises a satisfying crunch with a mild, gamey flavor that's surprisingly approachable. Serve it hot with traditional Southern sides like cornbread, coleslaw, or a zesty dipping sauce for the ultimate culinary conversation starter. Whether you're a seasoned wild game enthusiast or just looking to explore rustic, regional cooking, this recipe is a must-try.
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Recipe Information
Ingredients
- 1 pound rattlesnake meat (skinned and cleaned)
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups vegetable oil (for frying)
Instructions
Cut the rattlesnake meat into bite-sized pieces or manageable sections, depending on the size of the snake.
Rinse the pieces thoroughly under cold water and pat them dry using paper towels.
In a large bowl or sealable plastic bag, combine the buttermilk and half of the salt. Add the rattlesnake meat to the mixture, ensuring all pieces are fully coated. Cover and refrigerate for at least 1 hour (or up to overnight) to tenderize the meat and enhance flavor.
In another shallow bowl, mix together the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper, remaining salt, and black pepper.
After the marinating time, remove the rattlesnake pieces from the buttermilk, allowing excess liquid to drip off. Dip each piece into the seasoned flour mixture, pressing gently to ensure an even coating. Place the coated pieces on a tray and allow them to rest for 5-10 minutes to set the coating.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for frying.
Carefully fry the rattlesnake pieces in batches, making sure not to overcrowd the pan. Cook each piece for 3-5 minutes per side, or until golden brown and fully cooked through (internal temperature of 160°F/71°C).
Remove the fried rattlesnake pieces from the oil and place them on a paper towel-lined tray to drain excess oil.
Serve hot with your favorite Southern-style sides like coleslaw, cornbread, or a tangy dipping sauce. Enjoy!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 28.3 g | 141% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 168 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
