Buttermilk Fried Squirrel with Hot Honey

Quick brine: Stir water, salt, and brown sugar (if using) until dissolved. Add squirrel pieces and chill for 45 minutes to 2 hours. Rinse briefly and pat dry.

Cut note: By “serving pieces,” think bone-in sections like you would with a small chicken: forelegs, hind legs, and saddle cut into 2 pieces. Bone-in stays juicier and fries up more like classic fried chicken.

Optional but recommended parboil: Put squirrel in a pot and cover with water by 1 inch. Add onion, garlic, and peppercorns. Bring to a gentle simmer, then cook 25 to 35 minutes until the meat is no longer tight and a fork can begin to slide in more easily. Drain and cool until comfortable to handle, then pat very dry.

Buttermilk soak: In a bowl, whisk buttermilk, hot sauce, paprika, and black pepper. Add squirrel and coat well. Let sit 20 to 30 minutes at room temp (or up to 8 hours in the fridge).

Make the dredge: In a wide bowl or baking dish, whisk flour, cornstarch, salt, garlic powder, onion powder, paprika, cayenne, and baking powder (if using).

Dredge: Lift squirrel from buttermilk, let excess drip, then coat in flour mix. Press it in. For extra crunch, dip back into buttermilk briefly and dredge again. Set coated pieces on a rack for 10 minutes so the coating hydrates and sticks.

Heat oil: Add oil to a heavy skillet or Dutch oven and heat to 350°F. Keep a sheet pan with a wire rack nearby.

Batch size cue: In a 10 to 12-inch skillet, plan on frying about 4 to 6 pieces at a time, depending on size. You want space around each piece so the oil temp does not crash.

Fry: Fry in batches, not crowded, about 4 to 6 minutes per side until deep golden. Keep frying until the thickest part reaches at least 165°F near the bone.

Doneness note: If you did not parboil, thicker hindquarters may need a little longer. If the crust is getting too dark before the center is ready, lower the oil temp to about 325°F and cook a few minutes more, or finish pieces on a rack in a 350°F oven until they hit temp.

Drain: Transfer to the rack. Lightly salt while hot.

Optional hold: If you are frying multiple batches, keep finished pieces warm on the rack in a 200°F oven until ready to serve.

Make hot honey: Warm honey in a small saucepan over low heat for 1 to 2 minutes. Stir in hot sauce, vinegar, and a pinch of salt.

Finish: Drizzle hot honey over the fried squirrel right before serving, or serve it on the side for dipping. Add lemon wedges if you like a bright pop.