Place the frog legs in a bowl and cover with buttermilk. Add 1/2 tsp of the kosher salt and 1/4 tsp black pepper. Refrigerate to soak for 30–45 minutes to tenderize and reduce any gaminess. If using previously brined or very fresh frog legs, you can skip the full soak; pat dry and proceed.

Prepare dredge

In a shallow dish combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, remaining 1/2 tbs kosher salt (adjust if you skipped the soak), and 1/2 tsp black pepper. Mix thoroughly so the seasoning is evenly distributed.

Heat oil

Pour about 1" of vegetable oil into a heavy skillet or cast-iron pan (or use a deep pot). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately without burning.

Dredge and fry

Remove frog legs from the buttermilk, letting excess drip off, then dredge each leg thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess. Fry in batches so they are not crowded: cook 3–4 minutes per side, until golden brown and internal temperature reaches 145°F (or meat is opaque and firm). Turn once with tongs. Total frying time about 6–8 minutes per pair depending on size.

Drain

Transfer cooked frog legs to a wire rack set over a baking sheet or to a plate lined with paper towels. Sprinkle with a light pinch of salt while hot. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

Finish with lemon

When all batches are done, squeeze lemon wedges over the fried frog legs to brighten flavor just before serving.

Gator Sauce

In a small bowl combine mayonnaise, creole mustard, ketchup, hot sauce, Worcestershire sauce, lime juice, minced garlic, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning or heat: add more hot sauce for spice, more lime for acidity, or a touch more ketchup for sweetness. Chill the sauce for at least 15 minutes to allow flavors to meld. Keep refrigerated until ready to serve.

Bed & Plating

Arrange the mixed lettuce leaves on a serving plate or platter as a bed. Scatter halved cherry tomatoes and thinly sliced red onion over the lettuce.

Place five pairs (10 pieces) of the fried frog legs on top of the lettuce bed in an attractive arrangement.

Drizzle or spoon 2–3 tbs of the gator sauce over the frog legs for presentation and place the remainder of the sauce in a small ramekin alongside for dipping.

Garnish with chopped fresh parsley and serve immediately, with lemon wedges on the side.