Southern Fried Rattlesnake

Posted in: Innovative Recipes | 0

By Angela Carlos | Sep 15, 2015

A recipe from the Great American Writers 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.


  • 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  Tablespoons  cornstarch
  • 3/4  Cups  buttermilk
  • Vegetable oil, for frying


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.

Image courtesy of via (Shutterstock – Africa Studio)

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