Dissolve the salt and add the vinegar in the bowl of water. Place rabbit pieces into brine and leave in the fridge overnight. This will help to tenderise the meat and remove some of the remaining blood in the meat.

Remove the rabbit pieces from the brine and rinse with cold water, then pat dry with a paper towel.

Place ⅓ cup of flour in a sealable plastic bag and add the rabbit pieces. Shake well to coat all the pieces thoroughly.

Beat the two eggs in a shallow bowl.

Combine ⅔ cup flour, corn flour, salt, garlic powder, pepper and smoked paprika into a sealable plastic bag. Dip the rabbit pieces in the egg and add them to the flour mixture—shake well to coat. Do the rabbit in small batches to prevent them from sticking together.

Add the oil to a deep frying pan over medium-high heat. When the oil is hot enough, place coated rabbit pieces in and keep them spaced. Cook for 2 to 3 minutes until nicely browned, turn, and cook another 2 minutes.

Remove from oil and place onto paper towel to absorb excess oil.

Serve for dinner with your favourite fried chicken sides or as an appetiser with your favorite dipping sauces.