Frog Legs Recipe
1 lb of crispy fried frog legs, seasoned in our house rub
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Ingredients
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Frog Legs
Coating
Frying
Finish & Garnish
Method
Frog Legs
Rinse and trim
Rinse the frog legs under cold water and pat dry with paper towels. If legs are whole and large, separate joints so pieces are bite-sized. Remove any excess membrane.
Season and brine
Place frog legs in a bowl. Add buttermilk, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat, cover, and refrigerate for 1 to 2 hours (or at least 30 minutes). The buttermilk tenderizes and helps the coating adhere.
Coating
Make house rub and coating mix
In a bowl combine all-purpose flour and cornstarch. In a separate small bowl mix the house rub components: 1.5 tbs house rub (or combine 1 tsp smoked paprika, 3/4 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp dried thyme, 1/4 tsp black pepper), then add 1 tsp paprika to the flour mixture and whisk to distribute. Add the prepared house rub to the flour-cornstarch and stir until evenly combined.
Dredge
Remove frog legs from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly so the coating adheres. Place coated legs on a wire rack and let rest 10–15 minutes to set the crust.
Frying
Heat oil
In a heavy skillet or Dutch oven add oil to a depth of about 1 to 1½ inches (about 3 cups). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown slowly.
Fry frog legs
Work in batches so pieces are not crowded. Fry coated frog legs 3–4 minutes per side, flipping once, until golden brown and cooked through (internal temperature about 145°F/63°C or flesh opaque and firm). Smaller pieces may cook faster; do not overcook to avoid toughness.
Drain
Using a slotted spoon or spider, transfer fried legs to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately season with a light sprinkle (about 1/4 tsp) of additional house rub or kosher salt while still hot, if desired.