Season cut up chicken (squirrel) well with salt, pepper and red
pepper. Dust liberally with paprika. Combine flour and pancake mix in
large bowl or paper sack. Dredge chicken (squirrel) in flour just
before frying. In a heavy skillet containing about 2 inches of oil,
fry chicken (squirrel) over medium high heat, turning once, until
golden brown and tender. Serves 6.

(Cane River Cuisine is the name of the book. It's a compilation of
recipes of different women from the town of Natchitoches, Louisiana.
I'm not sure if there are any more copies to be found, but I'll check
it out for you.)

Try this recipe with both chicken and squirrel: BTW, this recipe
works well with rabbit.