Southern Fried Squirrel

1. Buttermilk Brine (4-12 hours):

   • Combine buttermilk, hot sauce, salt
   • Purpose: Tenderizes lean meat, adds flavor
   • Science: Lactic acid breaks down proteins

2. Seasoned Flour Preparation:

   • Mix flour with all dry seasonings
   • Key: Generous seasoning in coating
   • Cornstarch: Creates extra crispiness

3. Coating Process:

   • Remove squirrel from buttermilk, don't pat dry
   • Dredging: Press flour into wet surface
   • Double coat: Return to buttermilk, flour again for extra coating

4. Proper Frying Technique:

   • Heat oil to 325°F in heavy pot
   • Temperature control: Maintain consistent heat
   • Timing: 12-15 minutes until golden brown and 165°F internal
   • Drainage: Rest on wire rack, not paper towels

Traditional Service: With cream gravy, biscuits, green beans Professional Tips: Don't overcrowd fryer, maintain oil temperature Nutritional Profile: 320 calories, 28g protein per serving