Squirrel season is in again here in Kentucky and my youngest son Potroast is working hard to fill the freezer with bushytails. Fried squirrel has always been a family favorite.

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This recipe combines the best of fried squirrel and buffalo wings. Images by author

Spicy Buffalo wings are a hit as well. Here lately, we have been combining the two. Fry the squirrel like you normally would, but then toss it in a bowl to coat with Buffalo wing sauce before serving.

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This one was always a hit with our kids as they were growing up. A true family favorite. Just ask Potroast.

Treat them just like wings, serve with ranch or blue cheese dressing, celery sticks and or a few carrots for a fun and delicious snack that no one else is likely to bring to the party. You can choose your favorite pre-made wing sauce, or use the following recipe to make the original Buffalo style.

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Clean squirrels and break down into four legs and back section. Roll each piece in seasoned flour and set aside to rest and allow the crust to set.

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Coat the squirrel pieces well with seasoned flour.

Heat oil in a skillet over medium heat. Place each piece into the oil and fry for eight to 10 minutes per side in a skillet covered with a tight-fitting lid.

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While the squirrel fries, mix the sauce ingredients over medium heat in a saucepan.

Remove the lid and continue to fry the squirrel an additional five minutes per side or until the crust is set and crispy. Remove squirrel from pan and drain on a paper towel-lined sheet pan or platter.

While the squirrel fries, combine the hot sauce, vinegar, butter, and Worcestershire sauce in a saucepan over medium heat and stir until well combined.

Once all the squirrel has cooked, place the pieces in a bowl with a tight-fitting lid. Pour over the Buffalo sauce and shake to coat the pieces well.

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Once all of the squirrel has been fried, pour over the sauce and shake to coat well.

Serve the Buffalo Squirrel just like you would wings, with ranch or blue cheese for dipping and a few celery or carrot sticks.

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