Frying squirrel tender is a time-honored way to prepare this wild game, offering a crispy, golden exterior with juicy, flavorful meat inside. If you’ve never cooked squirrel before, don’t worry – with the right techniques, you can achieve a tender, delicious result. In this article, we’ll guide you through the process of frying squirrel, from preparation to frying, ensuring that every bite is as tender and flavorful as possible.

Why Fry Squirrel Tender?

Frying is an ideal cooking method for squirrel because it creates a crispy, flavorful crust while locking in the juiciness of the meat. Squirrel is a lean game meat, so it benefits from being cooked in a way that helps keep it moist, and frying does just that. The key is to use the right techniques to tenderize the meat before frying and to control the cooking temperature.

Ingredients Needed to Fry Squirrel Tender

• 1-2 squirrels (whole, cleaned, and cut into pieces)
• 2 cups of buttermilk (for soaking)
• 1-2 cups of all-purpose flour (for coating)
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of paprika (optional)
• 1 teaspoon of garlic powder (optional)
• 1/2 teaspoon of cayenne pepper (optional, for a bit of spice)
• Vegetable oil (for frying)

Step-by-Step Instructions to Fry Squirrel Tender

Step 1: Prepare the Squirrel

Start by cleaning the squirrel. If you haven't already, remove the fur and any internal organs, then cut the squirrel into smaller, manageable pieces. This will typically include the back legs, front legs, and the back.

• Tip: Make sure the squirrel is thoroughly cleaned to avoid any gaminess in the taste.

Step 2: Tenderize the Squirrel Meat

Squirrel meat can be tough if not properly tenderized. To make it more tender, marinate the squirrel pieces in buttermilk for at least 2-4 hours, or overnight if possible. The acidity in the buttermilk helps break down the muscle fibers, making the meat tender and flavorful.

• Alternative: If you don't have buttermilk, you can use a mixture of regular milk with a tablespoon of vinegar or lemon juice. This will have a similar tenderizing effect.

Step 3: Season the Squirrel

After soaking, remove the squirrel pieces from the buttermilk and shake off any excess liquid. In a separate shallow dish, combine the flour with salt, pepper, paprika, garlic powder, and cayenne pepper (if you’re using it). Mix the seasonings into the flour to evenly coat the squirrel.

• Tip: You can adjust the seasoning based on your personal preferences. Adding herbs like thyme or rosemary can also enhance the flavor of the squirrel.

Step 4: Coat the Squirrel

Dredge each piece of squirrel in the seasoned flour mixture, ensuring that every piece is coated evenly. Press the flour mixture gently onto the meat to help it stick. Shake off any excess flour.

• Tip: For extra crispiness, dip the floured squirrel back into the buttermilk and coat it in the flour again. This double-coating method creates a thicker, crunchier crust.

Step 5: Heat the Oil

In a deep skillet or frying pan, pour enough vegetable oil to cover the bottom by about 1-2 inches. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil. If it sizzles and turns golden brown in about 30 seconds, the oil is ready.

• Tip: Use a deep frying thermometer to monitor the oil’s temperature for consistent frying.

Step 6: Fry the Squirrel

Carefully place the coated squirrel pieces into the hot oil, one at a time, making sure not to overcrowd the pan. Fry the squirrel in batches if necessary to maintain the oil temperature. Cook each piece for about 5-7 minutes per side, or until the coating turns a golden brown and crispy, and the internal temperature reaches 165°F (74°C).

• Tip: You can use tongs to turn the pieces gently, making sure all sides are evenly fried.

Step 7: Drain the Fried Squirrel

Once the squirrel pieces are fried to perfection, remove them from the oil and place them on a plate lined with paper towels. This will help absorb any excess oil and keep the squirrel tender and crispy.

• Tip: Let the fried squirrel rest for a few minutes before serving to allow the juices to redistribute throughout the meat.

Step 8: Serve and Enjoy

Serve your fried squirrel tender with your favorite side dishes, such as mashed potatoes, coleslaw, or cornbread. A drizzle of hot sauce or honey can add an extra layer of flavor, depending on your preference.

• Tip: For a more indulgent option, serve your fried squirrel with a side of gravy or dipping sauce.

Common Mistakes to Avoid When Frying Squirrel Tender

1. Not Tenderizing Enough: Squirrel meat can be tough if not properly tenderized, so don't skip the buttermilk soaking step. Letting it soak for several hours is essential to ensuring the meat remains juicy and tender.
2. Overcrowding the Pan: Frying too many pieces at once can cause the oil temperature to drop, resulting in greasy, soggy squirrel. Fry in batches to maintain the right frying temperature.
3. Not Checking the Internal Temperature: Undercooking squirrel meat can lead to foodborne illness. Always check the internal temperature of the meat to ensure it has reached at least 165°F (74°C).
4. Using Too High of a Heat: Cooking at too high a temperature can burn the coating while leaving the inside undercooked. Medium-high heat is ideal for frying squirrel.

Conclusion

Frying squirrel tender is a rewarding and delicious way to enjoy this wild game meat. By following the right techniques, including tenderizing the meat, seasoning it well, and controlling the frying temperature, you can achieve a crispy, flavorful, and tender result every time. Whether you’re an experienced hunter or trying squirrel for the first time, this frying method will help you make the most of your squirrel catch.

Remember, patience is key! By taking the time to properly prepare and cook the squirrel, you’ll have a tasty, tender dish that is sure to impress.