Haven't been back here for a while. For those still interested, here's what I do to prepare them for frying.
I do parboil them, but just until I can stick a fork in them. I have been adding garlic powder, onion powder, and a chicken bouillion cube to the water.
When they are done, I drain them, and pat them dry.
Next, I put a scoop or two of flour in a quart baggie. I then add a tblsp each of garlic pepper, black pepper, and onion salt to the flower.
I throw the squirrel pieces in the bag and coat. I then dredge each piece in a bowl of whisked eggs, then coat again in the bag of flour, then drop them in a cast iron skillet of hot grease. I cook 3-4 minutes on a side, or until they are a nice golden brown. Any oil will work, but I really like saved bacon grease.
To make gravy, I add the remainder of the flower to the grease and whisk until the flower soaks up the grease. I then add milk and keep stirring until it hits the right consistency. Put the gravy over taters, bread, or cornbread[my favorite].
some additional pics....
The ketchup on the gravy is a hoosier redneck culinary thingy.......