Cajun Fried Frog Legs with Cajun Honey Wing Sauce
Serves 4
150 mins prep
15 mins cook
165 mins total
Cajun Fried Frog Legs, marinated in butter and jalapeño, dredged in chicken breading and creole seasoning, then fried and tossed in a homemade Cajun Honey Wing Sauce.
0 servings
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Split the frog legs. Soak them in Tony Chachere’s Butter & Jalapeño seasoning/marinade for at least 2 hours. After soaking, dredge the legs in a mixture of Meat Church Chicken Breading and Boudreaux’s Backyard Creole Seasoning. Preheat frying oil to 375°F. Fry the frog legs until they reach an internal temperature of over 175°F, similar to frying chicken wings. For the Cajun Honey Wing Sauce: Melt the stick of butter in a small saucepan. Add ½ cup Poirier’s Hot Sauce, 1 tablespoon minced garlic, and 2 tablespoons honey. Stir until well combined and heated through. Toss or dunk the fried frog legs generously in the warm Cajun Honey Wing Sauce before serving.
