2 lbs of crows, cut into pieces
1 1/2 cups all-purpose flour for coating
2 quarts vegetable oil for frying
salt and pepper to taste

Substitution:
Use chicken, or game hens

In a large skillet, heat oil over medium heat. Season crow pieces to taste, then roll in flour to coat. Place crow pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until meat is no longer pink inside and its juices run clear (internal temperature registers at least 180F on a meat thermometer). Drain using paper towels.