For the brine: mix all the ingredients together except the rabbit, in a large bowl. Cut the rabbit into pieces and add to the wet mixture. Cover and place in the the icebox for 12 to 24 hours.
In a large bowl, combine the flour, cornstarch, baking powder, Original seasoning, pepper, garlic powder, smoked paprika mustard, celery salt and oregano.
In a separate bowl, whisk together the buttermilk, eggs and white vinegar.
In a separate bowl, combine the flour, cornstarch and baking powder.
Add about 3 inches of oil to a deep fryer or Dutch oven and heat to 350 degrees F.
Meanwhile, remove the rabbit from the buttermilk and pat dry. Dip the rabbit in the wet mixture to coat well, then dredge through the flour mixture. For a thicker crust, repeat. Place on a wire rack for about 5 minutes.
Fry the rabbit, a few pieces at a time, for about 4 to 5minutes, or until golden brown and the internal temperature is 165 degrees F.
