Site Overlay

Buffalo Frog Legs

Taking this classic French dish and turning into a southern staple is easy to do, you just deep fry it. Frog legs are amazing because they don’t dry out as fast as chicken which most people say they taste like. Also by soaking them in buttermilk before hand you eliminate any gaminess that might come from this delicious protein. You can also use this same recipe and cook alligator with lots of flavor and plenty of crispness. Hopefully after trying these, frog legs can hop into your kitchen more often.

Image result for frog legs

Frog legs can be a little scary to try, much less cook if you aren’t familiar with them.  The best thing to do when you run across something unfamiliar is to make it feel familiar.  These frog legs are crispy, flavorful, and pair well with a small salad.  I like frog legs because they give you texture of chicken thighs and crisp up like chicken wings.  With the best of both worlds you might just swap out frog for your favorite new protein. 

  1. Heat 3 cups of oil (vegetable, or any high temp oil) in dutch oven or deep fryer to 350 degrees.
  2. Pour buttermilk into one container or bowl & put flour, cornstarch, and baking powder into a second container.
  3. Mince garlic gloves and add to buttermilk as well as zest from a lemon.
  4. In a medium saucepan add butter, hot sauce, and honey and reduce down to evaporate the water and thicken the sauce.  Keep an eye and stir as needed, after reduction reaches 2/3 turn off heat.
  5. Divide cinnamon, paprika, onion powder, cayenne pepper, kosher salt,  and black pepper evenly in buttermilk mixture and flour mixture.  Mix each to the the mixtures very well to evenly distribute the seasonings.  
  6. Cut frog into single legs and add all 8 into the buttermilk mixture. Let sit at least 30 mins, but could be done up to 24 hours ahead.  Using a thermometer check to make sure your oil is at 350 degrees before proceeding.  
  7. In  two batches, take 4 frog legs at a time move from buttermilk mixture and toss in flour mixture making sure to knock off any excess flour mixture to keep oil clean while frying.  Fry the frog legs until golden brown and the legs begin to float, if using a thermometer check and make sure it reaches at least 120 degrees.    
  8. When done place frog legs on cooling rack which will keep them crisp while you plate the salad.  Use bed of romaine lettuce, red onions and blue cheese crumbles in a bowl. 
  9. Place frog legs in bowl holding each other up and pour hot sauce over frog legs and salad for final touch.   

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll Up