Oh wow! 😄 Fried squirrel is a classic Southern game dish—crispy on the outside, tender on the inside, and especially delicious with a rich, savory gravy. Here’s a traditional recipe:
Fried Squirrel with Gravy
Ingredients
For the Squirrel:
2–3 cleaned and dressed squirrels, cut into pieces
2 cups buttermilk (for soaking)
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
½ tsp paprika (optional)
Oil for frying (vegetable, canola, or peanut)
For the Gravy:
¼ cup drippings from frying
2–3 tbsp all-purpose flour
2 cups milk
Salt and black pepper to taste
Instructions
1. Soak the Squirrel
Place squirrel pieces in buttermilk and refrigerate for 2–4 hours (helps tenderize and adds flavor).
2. Coat and Fry
In a shallow dish, combine flour, salt, pepper, and paprika.
Remove squirrel from buttermilk and dredge in seasoned flour, shaking off excess.
Heat about ½ inch of oil in a skillet over medium-high heat.
Fry squirrel in batches until golden brown and cooked through, about 6–8 minutes per side.
Remove and drain on paper towels.
3. Make the Gravy
Pour off excess oil, leaving ¼ cup drippings in the skillet.
Whisk in flour and cook 1–2 minutes until lightly browned.
Slowly add milk, whisking constantly, until smooth and thickened.
Season with salt and pepper.
4. Serve
Pour gravy over fried squirrel or serve on the side.
Great with mashed potatoes, cornbread, or greens for a true Southern meal.
✨ Tips:
You can also marinate the squirrel with a little salt, pepper, and garlic for extra flavor before dredging.
For a spicier version, add a pinch of cayenne pepper to the flour.
If you want, I can give you a baked version of squirrel with gravy that’s easier and less greasy but still delicious.
