Frog Legs

Frog LegsFirst thought to everyones mind is probably “Tastes like chicken”. Well, for the most part that thought is correct. Frog legs do have the texture of chicken, very similar to the chicken wing, but has a slight fishy taste as well. So you get the best of both worlds; fish and chicken, all in one. Here is the hangup… If you knew they were frog leg and you are not very adventurous, your first instinct would probably not even want to try them, however if they were served on a plate at a party, not knowing what they were but knew they were fried, you would probably grab one.

Growing up, frog legs were served. Not only frog legs, but ‘rocky mountain oysters’, escargot, and many other hidden treasures. So in my recent trip to the latino supermercado (El Rey), I stumbled upon the frog legs, and thought, heck, lets bring the blast from past to my kitchen. These are super easy to prepare, and makes for a nice appetizer.


  • 6 frog legs, rinsed and dried
  • Dry Rub
  • Oil for frying
  • 1 egg, beaten
  • 1 cup of seasoned flour
  • 1 cup of panko breadcrumbs
  • Your favorite dipping sauce (I used mango habanero bbq sauce)

Start by bringing your oil to medium-high heat, roughly six minutes. Clean your frog legs, and pat them dry. Apply your dry rub to the frog legs. Begin by tossing the frog legs in the flour, then to the egg wash, then to the panko breadcrumbs. Fry for roughly six to eight minutes or until golden brown. Remove them from the oil, and let any oil drain on paper towel. Serve with your favorite sauce. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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