Chicken-fried squirrel and rabbit is a small-game adaptation of classic fried chicken, using buttermilk marinade and a spiced flour crust, then brown-and-finish cooking to keep meat tender while achieving crispy skin.
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Using a two-tined fork, pierce the quartered squirrels or rabbits many times.
Lay the meat in a baking dish or a food-safe tub.
Pour the buttermilk over the meat and add the hot sauce, stirring to combine.
Cover and refrigerate for 4 hours or overnight.
Heat 3 inches of oil in a deep cast-iron pan over low to medium heat until it reaches 325°- 350°. Use a deep fry thermometer to measure the temperature.
In a pie plate or baking dish, combine the flour and the cayenne pepper.
Remove the meat out of the marinade, let the excess liquid drip off, and set the meat on a plate.
Season the meat with salt and pepper, then dredge the meat in the flour.
Working in batches, fry the meat on one side until golden brown and crispy.
Using tongs, turn each piece over and fry on the second side until browned and crispy.
Lift out a piece of meat and place it on a rack set into a baking sheet or on a baking sheet lined with paper towels.
Use an instant-read thermometer to check the internal temperature of the meat; it should be at least 160°.
When all the meat is cooked, let the pieces drain.
Season with additional salt as soon as they come out of the oil.
Store cooled pieces in an airtight container up to 3 days; reheat gently at 300°F for 10–12 minutes to restore crispness without drying meat.
large oven-safe skillet or cast iron pan · meat thermometer
Marinate for at least 4 hours, preferably overnight, to tenderize the meat and build flavor.
Browning in the pan creates a crispy crust; finishing in the oven cooks the interior gently without overcooking the outside, preventing tough, dry meat.
Yes, though cooking times will differ; chicken pieces typically finish in 25–30 minutes at 350°F instead of longer for denser small game.
Internal temperature should reach 160–165°F; meat should be opaque and juices run clear when pierced.
Peanut or canola oil works well for high-heat browning without burning; avoid olive oil, which has a lower smoke point.
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