Rinse the jointed squirrel under the tap and pat dry with kitchen paper.
Dunk each piece in the beaten egg, then the flour, then the beaten egg again and finally in the breadcrumbs.
Get the oil or butter really hot, then place in the pieces and leave along for 3-4 minutes until they have turned a crunchy golden brown. Turn over, cooking the other side until the meat is cooked through. Bear in mind that the shoulders will need less time in the pan than the saddle or legs. Serve with a great heap of homemade chips and a little pot of garlic mayo.