I always add a lil hot red pepper powder to the dredge. Also (secret) I add about 1/2 to 1/2 ratio flour to instant potatoes (flake). They turn out moist on the inside, but deliciously flaky and crispy on the outside. I've won ALL our family snake cook-offs with this "secret." I tried Panko bread crumbs last year, but it turned out soggy, and everyone agreed that the potato flakes were the best:)

Thanks for the tip, the potato flakes are a great idea.

First time I ever fried rattlesnake, today, on Superbowl Sunday. Tasted sweet. Reminded me of snapper. I added turmeric to my flour, something I always do when frying meat. Makes that golden color come out better.