Fried Squirrel (Crispy Southern Style)
This fried squirrel recipe uses a simple brine, double breading, and steady fry for tender meat with a crispy golden brown crust. Serve it the old-fashioned way with biscuits, gravy, or seasonal vegetables.
Servings: 4
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.
NOTES
Oil options: Canola oil holds steady heat and gives a neutral flavor, but peanut oil or vegetable oil can be used as well. You can also use a mixture of rendered lard and cooking oil.
Brine vs. buttermilk: A salt brine helps add moisture and season the meat all the way through. Buttermilk is also an excellent option, though it can sometimes cause the breading to separate from the meat while frying.
Doneness: Fry until the coating is deep golden brown and the meat reaches an internal temperature of 160–165°F. Holding the pieces in a 200°F oven keeps them hot without drying out.
Young vs. older squirrels: Younger squirrels are naturally more tender, but brining or simmering first helps older squirrels fry up just as well.
Serving ideas: Fried squirrel is traditionally served with biscuits and squirrel gravy, but it’s also great with mashed potatoes, rice, or seasonal vegetables like green beans and corn.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!