Buttermilk Fried Squirrel

Fried squirrel is arguably the original American fried meat — settlers were frying squirrel long before the chicken tender was invented. The meat is darker and richer than chicken, with a nutty, slightly sweet flavor that comes from the squirrel's diet of acorns, hickory nuts, and walnuts. A buttermilk brine softens the texture of the lean meat, and a seasoned flour double-dredge creates a crackling crust.

Ingredients

• 4 squirrels, cleaned and cut into serving pieces (front legs, back legs, saddle)
• 2 cups buttermilk
• 2 tsp hot sauce (optional)
• 2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• Peanut oil or vegetable oil for frying

For the gravy (optional): - 3 tbsp pan drippings - 3 tbsp all-purpose flour - 2 cups whole milk - Salt and pepper to taste

Instructions

• Combine the buttermilk and hot sauce in a large bowl. Add the squirrel pieces, cover, and refrigerate for at least 4 hours, ideally overnight.
• Parboil the squirrel first for tender results: place the pieces in a pot, cover with water, bring to a boil, then simmer for 20 minutes. This par-cooks the meat and ensures the inside is done before the coating burns. Drain and pat dry.
• Mix the flour with garlic powder, paprika, salt, pepper, onion powder, and cayenne.
• Remove squirrel from buttermilk, dredge in seasoned flour, dip back in buttermilk, then dredge again for a double coating.
• Heat oil in a cast iron skillet to 325 degrees F (about 2 inches deep).
• Fry in batches for 4 to 5 minutes per side until golden brown and crispy. Internal temperature should reach 165 degrees F.
• Rest on a wire rack for 5 minutes.
• For gravy: pour off all but 3 tablespoons of pan drippings. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly. Simmer until thickened. Season to taste.

Tips

Parboiling is the key to perfect fried squirrel. Squirrel meat is tougher than chicken and takes longer to cook through. Without parboiling, the coating burns before the meat is done. A 20-minute simmer solves this problem completely.

Older squirrels need more time. A young squirrel from early season is more tender than a late-season adult. If the meat is tough, extend the parboil to 30 minutes.

Make the gravy. Those pan drippings have all the flavor from the seasoned flour and the meat. A quick milk gravy over biscuits with the fried squirrel is pure country comfort food.