Southern Fried Rattlesnake

Name: Southern Fried Rattlesnake
Ingredients: 1 rattlesnake, skinned and cleaned; pinch of salt; pinch of cayenne pepper; pinch of black pepper; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 cup all-purpose flour; 2 tablespoon cornstarch; 3/4 cup buttermilk; vegetable oil, for frying

Angela Carlos|Sept. 15, 2015 3:42 pm EST

3.5 (11 ratings)

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A recipe from the “Great American Writer’s Cookbook” suggests slicing the snake, soaking it in vinegar with a hint of tobacco, then coating the meat in flour, salt, and pepper, and frying it in oil. Here we have a similar recipe, except that it calls for soaking the snake in buttermilk to tenderize the meat.

Servings

1

Ingredients

1 rattlesnake, skinned and cleaned
pinch of salt
pinch of cayenne pepper
pinch of black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup all-purpose flour
2 tablespoon cornstarch
3/4 cup buttermilk
vegetable oil, for frying

Directions

Cut the rattlesnake into 4-inch pieces. Combine the salt, peppers, garlic powder, onion powder, flour, and cornstarch in a medium bowl and set aside. Soak the rattlesnake in the buttermilk for 30 minutes to an hour.
Heat 2 inches of oil in a medium pan until it reaches 375 degrees F. Then dredge the rattlesnake pieces in the flour. Cook the rattlesnake in the oil in batches to not overcrowd the pan. Cook 2 to 3 minutes or until the pieces are golden brown. Serve.