Some plain flour
Salt
Yogurt/butter milk
Pan with about 1 cm of oil in the bottom (or you can use deep fat frier)
Heat the oil in the pan so that flour froths if you put a bit in. The oil should not be smoking, but you want the legs to start sizzling as soon as they go in.
Put the flour and salt on a plate and mix together.
Dip the legs in the flour until coated
Put the yogurt on a shallow bowl and dip the floured legs until well covered then redip the legs in the flour until well covered.
Put as many legs in your pan as will fit without piling one on the other.
Fry each side for about ten mins, turn the heat down if it seems to be cooking too fast on the outside as you need it to cook all the way through.
I am going to experiment later with a similar recipe for older rabbit where the meat is less tender where the meat is cooked for a while before flouring and frying.
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