3-4 skinned and quartered young squirrels.
Buttermilk to marinate overnight.
2 cups all-purpose flour
2 Tablespoons salt
2 Tablespoons black pepper
1 Tablespoon Cajun seasoning
2 cups milk (for the gravy) Again I use buttermilk for the biscuits.

Mix dry ingredients together in zip lock and shake to mix.

Take squirrel pieces from the buttermilk you marinated them in overnight.
Let excess drip off.

Place a few pieces of squirrel in the bag and shake well. Continue until all of the squirrel is coated well. Set the meat to the side on a rack for about ten minutes to let a crust form.

Remember to keep the flour mixture to use some of it to make the gravy later.

Place the meat in a cast iron pan over medium heat in about a half inch of bacon fat. Or I guess you could use the oils they push these days.

Cook about 10 to 15 minutes a side. Slow cooking with a lid makes the squirrel more tender.

Place the meat to the side in a covered warmer.

Pour off all but three tablespoons of oil from the pan. Make sure all of the brown stuck-on bits left from the frying remain. Add in the three tablespoons of reserved seasoned flour and stir well until the flour is lightly browned. Slowly add the milk and continue to stir. Those bits of goodness that were stuck to the pan should loosen and incorporate into the gravy. Stir until the gravy has thickened to the point that it will coat the back of a spoon and tracks remain when you push the spoon across the skillet.