Southern Fried Squirrel

A golden-fried approach to squirrel that produces crispy, golden exterior with moist, flavorful meat inside. This recipe uses classic frying to bring out the best in your harvest, creating a memorable meal for family and friends.

Classic American comfort food

Cultural Heritage This preparation represents the foundation of American small game cookery, particularly in the South where fried squirrel has been a staple for generations. The technique transforms lean squirrel into crispy, flavorful comfort food.

Regional Tradition

• Appalachian heritage: Mountain families' protein source
• Depression era: Affordable meat during hard times
• Modern revival: Contemporary chefs rediscovering tradition
• Seasonal timing: Fall squirrels optimal for frying

Ingredients (Serves 4-6)

• 4-5 whole squirrels, cut into serving pieces
• 4 cups buttermilk
• 2 tbsp hot sauce
• 2 tbsp salt
• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried thyme
• 1 tsp cayenne pepper
• Vegetable oil for frying

Traditional Southern Method

1. Buttermilk Brine: Soak the squirrel pieces in buttermilk with hot sauce for at least 4 hours. This tenderizes the meat.

2. Seasoned Flour Preparation: Mix flour with paprika, cayenne, and garlic powder. Season the flour generously.

3. Coating Process: Dredge the buttermilk-soaked pieces in seasoned flour. Press to adhere.

4. Proper Frying Technique: Fry at 325°F until golden and cooked through, about 6-8 minutes. Squirrel needs thorough cooking.