Fried Squirrel (Crispy Southern Style)

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.

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 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.

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.