Charlie has it right as far as I'm concerned though I usually use bacon grease rather than cooking oil.
You can usually tell the old ones from the young by the lack of hair on the sack of the boars and the lack of hair on the belly of the sows. The young ones will have hair in these spots.
If you get older squirrels and younger ones in the same hunt leave a foot on the old ones when you freeze so you'll be able to tell the difference when you go to cook them.
The old ones need a good parboil before you fry them. Or, the best way, is to fry them then put inside a pressure cooker for a few minutes. That will make even the most tough old squirrel as tender as a yearling.
Roger Giles would fry them in advance then put them in a baking dish in the oven with chicken broth for a few hours to slow cook further.
Destry
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I was as virtuously given as a gentleman need to be; virtuous enough; swore little; diced not above seven times a week; went to a bawdy-house once in a quarter--of an hour; paid money that I borrowed, three of four times; lived well and in good compass: and now I live out of all order, out of all compass. Falstaff - Henry IV
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