"froggy" Legs Platter Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and slice into strips approximately 1/2 inch wide and 3 inches long. Pat the strips dry with paper towels.

Season

Place the chicken strips in a bowl and drizzle with 2 tbs oil. Sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss until evenly coated. Let rest 10 minutes to allow seasoning to penetrate.

Set up dredge

In a shallow bowl combine 1/2 cup all-purpose flour, 2 tsp cornstarch, 1/4 tsp baking powder, 1/4 tsp salt, and 1/4 tsp ground black pepper. In a separate bowl pour 1/2 cup buttermilk (or milk + lemon).

Coat chicken

Working in batches, dip each seasoned chicken strip into the buttermilk, letting excess drip off, then dredge in the flour mixture until well coated. Place coated strips on a wire rack and let them rest 5 minutes to set the coating.

Fry

Heat 1 to 1.5 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken strips in batches, do not overcrowd, for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain.

Grill prep

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill

Brush the seasoned chicken strips lightly with remaining oil. Grill strips 2–3 minutes per side (depending on thickness) until sear marks appear and internal temperature reaches 165°F (74°C). Remove from grill and let rest 3 minutes.

Make sauce

In a small saucepan over low heat, melt 1 tbs unsalted butter. Whisk in 3 tbs chosen sauce (hot sauce or sweet chili), 1 tsp honey (if using hot sauce), and 1/2 tsp soy sauce if using. Warm until combined and slightly thickened, about 1–2 minutes. Taste and adjust balance (more honey for sweetness, more hot sauce for heat).

Toss chicken in sauce

Place the finished hot chicken strips in a large bowl, pour the warm sauce over them, and gently toss until each piece is evenly coated. Serve immediately so coating remains crisp-tender.

Arrange the half-pound of cooked chicken strips on a platter. Sprinkle with chopped parsley and serve with lemon wedges and 2 tbs ranch or blue cheese dressing on the side for dipping.

If not sauce-tossed, serve the sauce on the side for dipping or drizzling as preferred.