Fried squirrel was a staple in the foothills of North Carolina, where I grew up. Every fall, once squirrel season opened, my grandma would fry them up just like chicken. Crispy on the outside, tender in the middle, and always served with biscuits or gravy.
This fried squirrel recipe uses a simple brine (my grandma used buttermilk), a seasoned flour coating, and a steady fry to keep the meat juicy while building that golden brown crust. It’s the same old-fashioned Southern method that’s been around forever, but with a few chef-driven tweaks to make sure the squirrel comes out as juicy as possible.
If you’re frying squirrel, don’t miss my recipe for squirrel gravy. It’s a classic and made the way my family’s cooked it for years.
How to Fry Squirrel
The process for frying squirrel is straightforward: start with a brine, coat the meat in seasoned flour, batch fry in hot oil, and rest in a warm oven so it stays crispy.
I like to brine my squirrel first. It keeps the meat juicy and seasons it all the way through. After that, I double-dredge in a spiced flour mix before frying in oil at 325°F until the crust is golden brown and the meat is cooked through. From there, resting the cooked pieces in a warm oven lets you fry in batches.
Some folks prefer to pan fry in a cast iron skillet with shallow oil, while others use a deeper fry. Both work, but in my experience, pan frying gives you a crust that you just can’t achieve in a deep fryer.
In older recipes, you’ll sometimes see the squirrels simmered before frying as a way to soften the meat. That technique helps, but it also pulls out the flavor of the meat, which is why I stick with brining.
Ingredients for Fried Squirrel
The ingredient list for fried squirrel looks a lot like what you’d use for fried chicken. Each part of the process, brining, breading, and frying, plays a role in making sure the meat comes out moist and flavorful.
- Squirrel meat: Young squirrels are best for frying since the meat cooks up tender, but any cleaned and quartered squirrel will work. Fry the backs too. The “loins” are usually a decent chunk of meat.
- Brine: A simple mix of water, kosher salt, and a touch of sugar pulls flavor into the meat and keeps it juicy while it fries. This step also helps with tougher squirrels that can dry out fast.
- Breading: A seasoned flour blend is key for building a crisp crust. I like a mix of salt, black pepper, sage, paprika, and a touch of nutmeg for depth. The double-dredge method gives the coating more crunch and helps it stick.
- Frying oil: Canola or peanut oil both work well since they hold steady heat and have a neutral flavor. A cast iron skillet is my go-to for even frying and a superior golden brown crust.
Cooking Tips: How to Make Fried Squirrel Tender
Squirrel is lean, and if you’re not careful it can dry out fast. Here are a few things that make the difference between chewy and tender:
- Don’t skip the tenderizing step. A wet brine is my go-to because it seasons the meat all the way through and keeps it juicy. Buttermilk is another solid option, though it has a quirk. The liquid can trap small air pockets while frying, sometimes causing the breading to separate from the meat. Older recipes call for simmering the squirrel first, which does soften tough cuts, but it also leaches some flavor.
- Watch your oil temperature. Keep the oil at 325°F. Too hot and the crust burns before the meat cooks through; too cool and the breading soaks up oil instead of crisping.
- Don’t overcook. The best indicators are a golden brown crust and an internal temperature of. If you go too much above 165°F, the meat can still dry out even with the brining process.
Serving Suggestions
Fried squirrel is at its best with the same sides you’d serve alongside your favorite fried chicken. Homemade biscuits with gravy are the classic. But if you want to take it a step further, try pairing this with my squirrel gravy recipe; it’s a natural combo. Mashed potatoes, rice, or grits elevate the gravy to new levels.
For vegetables, I like simple country sides: fresh green beans, buttered corn, or sliced late summer tomatoes.
FAQ About Fried Squirrel
Start with a tenderizing step. A salt brine works best, buttermilk is a solid option too, and older methods call for simmering before frying. Keeping the oil at 325°F and resting the meat in a low oven also help keep it tender.
You don’t have to, but it helps. A soak in brine or buttermilk seasons the meat and prevents it from drying out in the fryer.
The meat should be golden brown with juices that run clear. An internal temperature of 160–165°F is the safest indicator that it’s cooked through.
More Small Game Recipes to Try
If you enjoyed this, here are a few more small game favorites worth cooking next:
Lastly, if you make this fried squirrel recipe, please leave a review. I love reading about your wild game cooking experiences! If you have any questions about this recipe, feel free to send me a message on Instagram @Larry__White. I’m here to help!
Fried Squirrel (Crispy Southern Style)
Ingredients
- 4 squirrels cleaned and quartered
For the Brine:
- 8 cups water
- ¾ cup coarse kosher salt
- ¼ cup sugar
For the Breading:
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 teaspoon ground sage
- ½ teaspoon nutmeg
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For Frying:
- Canola oil, as needed
Instructions
Brine the Squirrel
- Add the water to a pot and bring to a simmer. Turn off the heat.
- Add the salt and sugar, stirring until dissolved.
- Let the brine cool to room temperature, then refrigerate until fully chilled.
- Place the squirrel in the brine, cover, and refrigerate for 4–6 hours.
Make the Breading and Bread the Squirrel
- Combine all breading ingredients in a bowl and mix until evenly combined.
- Separate the breading into two equal portions and set aside.
- After brining, remove the squirrel from the brine and place it in a bowl of cool tap water for 5 minutes to remove excess salt.
- Rinse under cold running water, then pat dry with paper towels.
- Pour half of the breading into a large container, add the squirrel, and coat on all sides.
- Let the meat rest in the flour mixture while you heat the oil and preheat your oven.
Preheat the Oven and Heat the Oil
- Preheat your oven to 200°F.
- Add enough canola oil to a deep frying pan. Don’t overfill, as the oil will bubble during frying.
- Heat the oil to 325°F.
Bread the Squirrel Again and Fry
- Remove the squirrel from the first breading batch and coat with the fresh reserved breading.
- Shake off any excess flour.
- Fry in small batches until golden brown on all sides, about 10 minutes total.
- As each batch is done, place the pieces in the oven to stay warm while you finish frying.
