Fried squirrel is a southern food that's quite tasty when prepared correctly. Young squirrels are more tender, and they have better flavor, as older critters can be tough. If you’ve killed a mess of older squirrels, however, they can still be good to eat – they just take a little more work. Most hunters prefer to parboil them in some salted water for a few minutes before frying.
There are several different ways to cut up a squirrel for frying. I like to make each squirrel into three pieces: the front legs section, the back, and the hind leg section. Some people fry whole dressed squirrels, too. Rinse the squirrels well and rub each with salt and pepper. Cover with buttermilk and store in the fridge for several hours or overnight.
Remove squirrels from buttermilk and shake in flour. Fry in about an inch of oil on medium heat until both sides of the squirrel meat are brown. Remove squirrels from skillet and pour off all but 2 tablespoons of the oil. Stir in 2 cans cream of mushroom soup and water to make gravy. Be sure to scrape bottom and sides of pan. Add the fried squirrels back to the pan, cover, and simmer for about 15 minutes until squirrel meat is tender. Great served over rice.
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