Cajun Fried Frog Legs with Cajun Honey Wing Sauce
Serves 4150 mins prep15 mins cook
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
What you need
Instructions
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.View original recipe