This fried frog legs recipe gives you beautiful soft white meat, fall off the bone tender, with a slightly crispy crust that is full of Cajun flavors.

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We typically eat frog legs more in the summer as this is when the season for catching them is.

Groceries you'll need: Ingredients

• Frogs Legs - We are very lucky in South Louisiana to have A LOT of frogs in the marshes. It's so much fun to go 'frogging' during season and naturally we have an abundance due to my husband being the avid hunter he is.
  
  If you don't have access to frog's legs like us, if you are not able to find these in your local grocery stores I've included an affiliate link to the best place to purchase online in the recipe card in the bottom of this post.
• Creole Butter Injection Sauce - I make mine homemade or I'll sometimes use Zatarains Cajun Injector brand.
• All Purpose Flour (plain flour)
• Garlic Powder
• Onion Powder
• Creole Seasoning - or Cajun seasoning is also great (it's practically the same thing anyway).
• Black Pepper
• Vegetable Oil (for frying)

See recipe card for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

• Step 1: Place the frog legs in a large bowl and pour the injection marinade all over making sure they're all coated and covered.
• Step 2: Marinate in the refrigerator for at least 4 hours, overnight preferably.
• Step 3: In a medium mixing bowl add the flour and seasonings and mix with a whisk.
• Step 4: Dip each of the marinated frog legs in the flour mixture and fry in hot oil until golden brown (about 4-5 mins). Serve with a seafood sauce/dip (try my recipe here) or cocktail sauce.

Recipe variations and substitute ideas

• Milk - If you can't get your hands on the injection marinade you can use milk. Make sure to season it up though.
• Buttermilk -Another great dairy product you could soak the frog legs in.
• Spicy - you could add some red pepper flakes, or cayenne pepper or even hot sauce to the marinade if you like your food spicier.
• Old Bay Seasoning - use this instead of the Creole Seasoning if you like.
• Peanut Oil - the frying oil is not important just as long as it has a high burn point. You could even use olive oil, as a more shallow fry.
• Breadcrumbs - instead of a flour crust you could opt for a crumb crust - it'll make the legs more crunchy.
• Lemon Juice - or lime juice works great to tenderize.
• White Wine - same as above.

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Necessary gear: Equipment

You will need a large bowl to soak the frog's legs, or you could use resealable bags (you have to be careful not to pierce the bags though, those little bones in the legs can sometimes have sharp points).

A frying pot, frying pan, deep fryer or electric fryer are all fine to fry them.

How to store leftovers

Once they have cooled completely, store in an airtight container (with a little paper towel) in the refrigerator for up to 3 days.

Reheat using the oven or air fryer for best results.

You should check out this post for What To Serve With Fried Catfish. This list would work well with these frog legs too.