Southern Fried Chicken of the Tree
More than not, we're hunting small gray squirrels but we do run across the occassional fox squirrel. I like to cut my squirrel in 5 pieces; two shoulders, two back legs (hams) and the back - no rib section. Some folks will fillet the backstrap out with each back leg and eliminate the spine. Either way, make sure to cut out the scent gland to each side of the vent - or ruin your whole dinner. I've found a pair of game or chicken shears speed up the process and save on cut or bone-poked thumbs.
3-4 squirrels, cut as above
4 eggs, beaten
2 cups of flour, seasoned to your liking
enough oil to cover about half way up the quarters in your cast iron skillet
-Dredge each piece through the egg and flour. Some will repeat this process twice for a heavier batter.
-Slow cook in a medium low oil until each side is golden brown. Be patient but try not to let them overcook, over is as bad as under.
-When golden brown flip and repeat. Take it out just before it's "done" and set on a paper towel covered plate to drain. Cover or put in the oven to slow the cool down while you make your gravy and biscuits.
**USE THE SQUIRREL DRIPPINGS FOR YOUR GRAVY!
There's not a lot of mystery to this recipe. If you can fry chicken you can fry squirrel and squirrel grease makes some of the best gravy I've ever eaten. If you can't make gravy, then bless your heart...