Entrée: United States – Southern-Style Pan-Fried Squirrel

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3–4 squirrels, cut into pieces and cleaned
2 cups (480 ml) buttermilk (for soaking)
1 1 / 2 cups (180 g) all-purpose flour
1 / 2 cup (60 g) yellow cornmeal (optional)
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
1 tsp (5 ml) paprika
Vegetable oil for frying, to taste

Show original ingredient measurements

3–4 squirrels, cut into pieces and cleaned
2 cups (480 ml) buttermilk (for soaking)
1 1 / 2 cups (180 g) all-purpose flour
1 / 2 cup (60 g) yellow cornmeal (optional)
1 tsp salt
1 / 2 tsp black pepper
1 tsp paprika
Vegetable oil for frying, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place squirrel pieces in a bowl, cover with buttermilk, refrigerate 2–6 hours (or overnight) to tenderize; drain and pat dry.
2. Combine flour, cornmeal (if using), salt, pepper and paprika in a shallow dish.
3. Heat 1/2–1 inch (1.27 to 2.54 cm) oil in a heavy skillet over medium-high heat to 350°F (175°C).
4. Dredge each piece in flour mixture, pressing to adhere, and shake off excess.
5. Fry in batches, turning once, until breading is deep golden and meat is cooked through, about 10–12 minutes per batch (time varies by piece size).
6. Drain on paper towels, season immediately with a little salt, and serve with pan gravy or hot sauce.

1. Place squirrel pieces in a bowl, cover with buttermilk, refrigerate 2–6 hours (or overnight) to tenderize; drain and pat dry.
2. Combine flour, cornmeal (if using), salt, pepper and paprika in a shallow dish.
3. Heat 1/2–1 inch oil in a heavy skillet over medium-high heat to 350°F (175°C).
4. Dredge each piece in flour mixture, pressing to adhere, and shake off excess.
5. Fry in batches, turning once, until breading is deep golden and meat is cooked through, about 10–12 minutes per batch (time varies by piece size).
6. Drain on paper towels, season immediately with a little salt, and serve with pan gravy or hot sauce.