Today, we’re diving into a dish that’s a true taste of the wild, a comfort food for many, especially in the American South: Deep-Fried Squirrel. 

Now, before we get started, let’s talk about sourcing. This recipe assumes you’ve got your hands on some properly harvested and cleaned wild squirrel. If you’re new to preparing wild game, make sure to do your research on safe handling and cleaning practices. Always remember, food safety first! 

Deep-fried squirrel, when done right, is incredibly tender on the inside with a wonderfully crispy crust. It’s surprisingly mild in flavor and, dare I say, quite delicious! So, let’s get cooking!

 

What You’ll Need: 

● 2-3 whole squirrels, skinned and cleaned (cut into serving pieces – typically 4-6 pieces per squirrel: legs, thighs, and saddle) 

● For the Brine (Optional, but recommended for tenderness): 

     ○ 4 cups water 

     ○ 2 tablespoons salt 

     ○ 1 tablespoon sugar 

● For the Breading: ○ 2 cups all-purpose flour 

     ○ 1/2 cup cornmeal (fine or medium grind) 

     ○ 2 teaspoons salt 

     ○ 1 teaspoon black pepper 

     ○ 1 teaspoon paprika 

     ○ 1/2 teaspoon garlic powder 

     ○ 1/4 teaspoon cayenne pepper (optional, for a kick!) 

● For the Egg Wash:

     ○ 2 large eggs 

     ○ 1/4 cup milk or buttermilk 

● Frying Oil:

      ○ 4-6 cups vegetable oil, peanut oil, or canola oil (enough to submerge the squirrel pieces in your pot) 

Equipment: 

● Large pot or Dutch oven (for frying) 

● Tongs 

● Wire rack set over a baking sheet (for draining) 

● Meat thermometer (essential!) 

● Shallow dishes for breading 

● Large bowl for brining 

Let’s Get Frying! 

Step 1: The Brine (Optional, but Recommended for Tenderness) 

This step helps tenderize the meat and adds flavor. If you’re short on time, you can skip it, but it truly makes a difference! 

1. In a large bowl, whisk together the water, salt, and sugar until dissolved. 

2. Add your squirrel pieces to the brine, ensuring they are fully submerged. 

3. Cover and refrigerate for at least 2 hours, or preferably overnight (8-12 hours). 

4. Once brined, remove the squirrel pieces and pat them very dry with paper towels. This is crucial for a crispy crust! 

Step 2: Set Up Your Breading Station 

This is where the magic happens for that golden-brown crunch! 

1. In one shallow dish, whisk together the eggs and milk/buttermilk for your egg wash. 

2. In another shallow dish, combine the flour, cornmeal, salt, black pepper, paprika, garlic powder, and cayenne pepper (if using). Mix well to ensure all spices are evenly distributed. 

Step 3: Dredge and Coat! 

Get ready to get your hands a little messy! 

1. Working with one piece of squirrel at a time, first dip it into the egg wash, letting any excess drip off. 

2. Next, transfer the squirrel piece to the flour mixture. Generously coat it, pressing the breading onto the meat to ensure it sticks. You want a good, thick layer! 

3. Place the breaded squirrel pieces on a clean plate or baking sheet while you continue with the rest. 

Step 4: Time to Fry! 

This is the moment of truth! 

1. Pour your frying oil into your large pot or Dutch oven. You’ll need enough oil so that the squirrel pieces can be mostly, if not fully, submerged. 

2. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). Use a reliable thermometer to monitor the temperature – this is key to perfectly fried squirrel that’s cooked through but not burnt. 

3. Carefully add a few pieces of squirrel to the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy squirrel. Fry in batches if necessary. 

4. Fry for 6-10 minutes per side, or until the crust is deeply golden brown and the internal temperature of the thickest part of the squirrel reaches 160°F (71°C). Flip occasionally to ensure even browning. 

5. Once cooked, carefully remove the squirrel pieces with tongs and place them on a wire rack set over a baking sheet to drain off any excess oil. This also helps keep them crispy. 

6. Repeat with the remaining squirrel pieces. 

Step 5: Serve and Enjoy! 

Deep-fried squirrel is best served hot and fresh! 

Serve it with your favorite Southern sides like mashed potatoes, coleslaw, green beans, or even some hot biscuits. The crispy exterior and tender meat are a truly unique and satisfying experience. 

So there you have it! A taste of tradition, crispy and delicious. Give this recipe a try, and let me know in the comments how your Deep-Fried Squirrel turns out! Happy cooking