For the brine: Mix all the ingredients together in a large bow. Cut the rabbit into pieces and add to the wet mixture. Cover and place in the icebox 12 to 24 hours.
In a large bowl, combine the Original seasoning, pepper, garlic powder, smoked paprika, mustard, celery salt and oregano.
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. Coat the rabbit well with the flour mixture. Dip into the buttermilk and dredge back through the flour mixture. 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 temp is 165 degrees F.
