Fried Squirrel with Buttermilk and Tabasco | CookOS

Squirrel

Name: Fried Squirrel with Buttermilk and Tabasco
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 medium squirrels, skinned and quartered; 3 cups buttermilk; 1 tablespoon Tabasco (or hot sauce of your choice); 2 cups all-purpose flour; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; Vegetable oil for frying

This Southern fried squirrel is a crispy, buttermilk-marinated game meat recipe seasoned with Tabasco, garlic, and smoked paprika. It delivers tender meat inside a golden, flavorful crust — a rustic classic that works as an appetizer, main course, or addition to Brunswick stew.

⚡Slow Cooker

🌍Southern 🏷️Squirrel 🏷️Wild game 🏷️Southern cuisine 🏷️Fried squirrel Squirrel and dumplings

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🏷️Brunswick stew

Total

2h 30m

Servings

Difficulty

Hard

Est. Cost

$20–$33

Recipe Source

View original recipe

From Outdoor Life

Ingredients

4 medium squirrels, skinned and quartered
3 cups buttermilk
1 tablespoon Tabasco (or hot sauce of your choice)
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Vegetable oil for frying

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Instructions

1
Poke holes all over squirrel pieces with a fork.
2
Marinate squirrel in buttermilk and Tabasco for at least 2 hours (preferably overnight).
3
Mix flour and seasonings in a large zippered storage bag.
4
Remove squirrel pieces from buttermilk and allow excess to drip off.
5
Drop two pieces of squirrel into the seasoning bag at a time and shake until well coated.
6
Remove coated pieces to a wire rack and allow to rest for five minutes to allow the coating to adhere to the meat properly.
7
Heat ½ inch of oil in a large cast iron frying pan over medium heat until hot.
8
Fry squirrel in small batches in the oil with enough space between them that the meat doesn't touch.
9
Cook on one side until golden brown (about 10 minutes), then flip and cook on the opposite side. The internal temperature should be at least 160 degrees Fahrenheit.
10
Remove cooked pieces to a plate or baking sheet lined with paper towels to drain off excess oil.

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Tips & Notes

Pro tips

Pat squirrel dry after marinating to ensure a crispy, golden crust—excess buttermilk creates steam and soften the coating.
Double-dredge for extra crunch: coat in seasoned flour, dip briefly in buttermilk again, then coat a second time before frying.
Don't crowd the pan; fry in batches to maintain oil temperature and prevent steaming, which makes the coating soggy.
Add a pinch of cayenne to the flour blend if you prefer more heat than the Tabasco marinade provides.

Substitutions

Buttermilk → whole milk mixed with 1 tablespoon lemon juice or vinegar (let sit 5 minutes)
Tabasco → Louisiana hot sauce, Frank's RedHot, or cayenne pepper (start with ½ teaspoon)
Smoked paprika → sweet paprika or regular paprika (flavor will be less smoky)
Vegetable oil → peanut oil or canola oil (avoid olive oil; it has too low a smoke point)

Storage & make-ahead

Store cooled fried squirrel in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness.

Equipment

deep skillet or Dutch oven · thermometer (meat and/or oil) · tongs or slotted spoon

Common Questions

How long should I marinate the squirrel in buttermilk?

Marinate for at least 2–4 hours, or overnight in the refrigerator. This tenderizes the meat and helps the seasoning penetrate.

What temperature should the oil be for frying?

Heat oil to 350–375°F. Use a thermometer to maintain consistent heat; too cool produces greasy meat, too hot burns the coating before the meat cooks through.