Chicken-fried rabbit Recipe - Los Angeles Times

Ingredients

• 1 1/2 tablespoons kosher salt
• Zest and juice of 1/2 lemon
• 1 1/2 teaspoons minced thyme leaves
• Black pepper
• 1/2 teaspoon finely minced garlic
• 1 rabbit, cut into serving pieces
• 2 cups buttermilk, more if needed
• 3 cups flour
• 1 1/2 teaspoons table salt
• 4 to 6 cups lard
• 1 large onion, sliced into thick rings