This is adapted from "Afield" by Jesse Griffiths, which is a really nice cookbook if you are a hunter, which I know several of us are. IMO rabbits should pretty much always be brined.
4 rabbits, brined and cut up (if you've never butchered a rabbit do yourself a favor and look into how to do this, its a little harder than cutting up a chicken)
3c buttermilk
several shakes of Tabasco or what have you
Dredge- Mix together:
2c flour
2 Tbs ground pepper
4 tsp herbs (thyme, oregano, whatever you like. I used herbs de provence)
2 tsp smoked paprika
2 tsp garlic powder
.5 tsp celery seed
Oil for frying- I used about a quart, really depends on your vessel. I used a cast iron dutch oven. A wok would work as well.
Cover the rabbit pieces with the buttermilk and hot sauce and refrigerate for several hours or overnight. I didn't want fried rabbit for breakfast so I only soaked 'em for a few hours. My son and I both did eat fried rabbit for breakfast the next morning though. 
Bring the oil up to 350 or so. Let the rabbit pieces drip off buttermilk then dredge int he flour mix, then fry them in batches until golden, turning as needed. Should take 10 minutes or so per batch. Check it out, this was one of the most delicious things I've ever made-
