This Southern-style fried squirrel features a kosher salt brine for tenderness and a double-breaded crust seasoned with sage, nutmeg, and smoked paprika. The result is juicy meat with a crispy golden exterior, served the traditional way with biscuits and gravy.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven for 10–15 minutes until warmed and crust re-crisps.
deep fryer or Dutch oven · instant-read thermometer · wire rack or tongs for frying
Brine the cleaned and quartered squirrel in the saltwater mixture for at least 4–8 hours, or overnight, to ensure the meat stays tender and flavorful during frying.
Maintain oil temperature between 325–350°F for steady, even cooking that renders the meat tender inside while the double breading crisps to golden brown.
Fry until the breading is deep golden brown and the internal temperature reaches 160–165°F, or the juices run clear when pierced at the thickest part.
Yes; use 3–4 pounds of chicken pieces (thighs and drumsticks work best). Reduce brining time to 2–4 hours and check for doneness at 165°F internal temperature.
Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through and the crust re-crisps.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Hash Brown Casserole
65 min
Smoked Mississippi Pulled Pork
700 min
Chili Spaghetti Casserole
45 min
Creamy Sausage Gemelli Pasta
50 min
Gemelli Pasta with Creamy Mushroom Sauce
40 min
