Nashville Style Hot Fried Squirrel


  • 4-5 squirrel hindquarters
  • 1 cup buttermilk
  • 2 tbsp of spice mix (See Below)
  • 1 ½ cups of flour
  • Canola oil for frying
  • Bacon fat, as needed

Spice Mix:

  • 2 tbsp cayenne pepper
  • 1 tbsp chipotle powder
  • 1 ½ tsp sea salt
  • 2 tsp dry mustard
  • 1 tsp maple sugar
  • 1 tsp smoked paprika
  • 1 tsp freshly ground black pepper
  • ¾ tsp garlic powder

Marinate the squirrels in buttermilk for at least 30 minutes before cooking.

Mix together all the spices, and then take 2 tablespoons of the spice mixture and mix it with flour. Remove the squirrel from the buttermilk and dredge it in the flour and spice mix. Shake off the extra flour mixture and set the squirrel on a rack for a couple of minutes while the oil is heating. Fry the squirrel in 350°F oil for 5-6 minutes until the internal temp of the squirrel reaches 165°F. Remove the squirrel from the oil and set on a rack.

While the squirrel is cooking, mix the remaining spice mix with bacon fat, it gives the spice mix another layer of smoky flavor. Mix enough bacon fat with the spices to get a runny barbecue-sauce-like consistency. With a brush, paint the squirrel with the spice paste. Serve with white bread and pickle spears.

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