Buttermilk Fried Bullfrog Legs
Crispy, golden buttermilk fried bullfrog legs with a perfectly seasoned crust and tender, juicy meat inside. This old-fashioned Southern recipe turns fresh bullfrog legs into a dish that rivals the best fried chicken you have ever tasted.
Equipment
- Large cast iron skillet or Dutch oven
- Deep-fry or candy thermometer
- Wire cooling rack set over a sheet pan
- Large mixing bowl
- Paper towels
- Tongs or spider strainer
Ingredients
Bullfrog Legs
- 3 lb bullfrog legs cleaned and separated into pairs, about 12-14 legs
- 2 tsp kosher salt for initial seasoning
- 1 tsp black pepper freshly ground
Buttermilk Soak
- 2 cup whole buttermilk
- 1 tbsp hot sauce Crystal or Louisiana brand preferred
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper
Seasoned Dredge
- 2 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tbsp seasoned salt
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper adjust to taste
For Frying
- 4 cup peanut oil or vegetable oil enough for 2 inches of oil in your skillet
Instructions
Prepare and Soak the Frog Legs
- Rinse the bullfrog legs under cold water and pat them completely dry with paper towels. Season them all over with kosher salt and black pepper.
- In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, and cayenne pepper. Add the seasoned frog legs, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best results.
Set Up the Dredge and Heat the Oil
- In a wide, shallow bowl, whisk together the flour, cornstarch, seasoned salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper until evenly combined.
- Pour the oil into a large cast iron skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
Dredge and Fry
- Pull each frog leg from the buttermilk, letting excess drip off for a few seconds. Press the leg firmly into the seasoned flour mixture, turning to coat all sides. Shake off the excess flour and place on a wire rack. Repeat with all legs and let them rest for 5 minutes before frying.
- Working in batches of 4-5 legs to avoid crowding, carefully lower the dredged frog legs into the hot oil. Fry for 4-5 minutes per side, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried legs to a wire rack set over a sheet pan and season immediately with a light sprinkle of salt. Allow the oil to return to 350°F before frying the next batch.
- Serve hot with lemon wedges and your favorite dipping sauce.
Nutrition
Calories: 385kcalCarbohydrates: 28gProtein: 32gFat: 15gSaturated Fat: 3gCholesterol: 112mgSodium: 820mgPotassium: 340mgFiber: 1gSugar: 2gVitamin A: 180IUVitamin C: 2mgCalcium: 95mgIron: 3mg
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