Depends on the squirrel.
Small squirrel, with pinkish meat, skins easily, and has not-well-developed primary and secondary sexual characteristics? That's a frying squirrel.
Big, grizzly-looking thing that has nuts the size of of a golf ball or big ole tiddies, grayish tint to the meat, and feels like you have to wrestle with the hide to rip it off? That's a pot squirrel.
Fryers can 100% be put straight in a little flour, spice, and oil and eaten as-is. Or cook'em with your favorite hot-wings recipe. Pot squirrels usually go in the instant pot for a half hour or so with a little home made chicken broth until they can be picked. Then they can be made into stew, dumplings, tacos, BBQ sandwiches, whatever. Just substitute in the place of whatever you'd use pulled chicken for. Squirrel salad sammich, anybody?