Air Fryer Frog Legs Recipes

AIR FRYER FROG LEGS

Steps:

• Place the frog legs into a large bowl, add the milk or the buttermilk to the bowl. Then add the Old Bay Seasoning and Garlic Powder. Cover and place into the refrigerator for about an hour.
• In another bowl, mix the cornmeal, flour, and another 1 teaspoon of Old Bay Seasoning. Mix well.
• As you remove the frog legs from the milk/buttermilk marinate, let the milk drip off, and then place the frog legs into the cornmeal batter, repeat with the milk marinade and again in the cornmeal mixture.
• As you double coat them, place them into a greased air fryer basket, sprayed with cooking spray. Set the temperature to 400 degrees F, air fryer setting for 5 minutes, flip and air fry for another 3-5 minutes. Until fully cooked.
• If you really want them to crisp up, I would suggest spraying them generously with cooking spray.
• Plate, serve, and enjoy!

AIR FRYER FROG LEGS

Steps:

• Place frog legs in a bowl and pour milk over the top. Cover and refrigerate for 1 hour.
• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Meanwhile, combine cornmeal, flour, and seafood seasoning in a gallon-sized resealable plastic bag. Seal and shake to combine.
• Remove 1 pair of frog legs from the milk, letting excess drain back into the bowl. Place in the bag with the seasoned cornmeal mixture and shake to coat. Dip the frog legs back in the milk and return to the cornmeal mixture. Shake to coat once more and transfer to a plate. Repeat with remaining frog legs.
• Spray the air fryer basket with cooking spray and add as many frog legs as you can without overlapping. Spray the tops with cooking spray. Work in batches if needed.
• Air fry for 5 minutes. Spray any chalky spots with cooking spray. Continue cooking until crispy, about 3 minutes more. Transfer to a plate and repeat with remaining batches.

AIR FRYER FROG LEGS

Steps:

• Pat the frog legs dry with paper towels. Brush with oil and then place into a gallon-sized resealable plastic bag bag.
• Stir together flour, baking powder, paprika, onion powder, salt, and pepper in a small bowl.
• Once combined, pour the flour mixture into the bag and add legs in flour mixture. Seal bag, and then coat frog legs by tossing until they are covered with the spice mixture. Lightly spray the basket with cooking spray, or brush a light coating of olive oil over the basket to prevent the legs from sticking.
• Place floured frog legs in an Air Fryer basket without overlapping or stacking. To get extra crispy air-fried frog legs with the deep fryer flavor, spray tops with cooking spray.
• Working in batches, air fry at 400 degrees F for 8-10 minutes. Flip halfway through the cooking time.
• Cooked frog legs are suggested to have 160° degrees internal temperature, and are golden brown, remove from the Air Fryer and serve immediately.

FRIED FROG LEGS

Steps:

• Preheat a fryer to 350 degrees F.
• Combine the flour, chicken fry, garlic powder, seafood seasoning, seasoned salt, pepper and House Seasoning in a bowl. Mix thoroughly.
• Prepare the wet batter by mixing 1 1/3 cups dry ingredients with 1 1/3 cups water in another bowl. Whisk thoroughly.
• Dip the frog legs in the wet batter. Dip the frog legs in the dry mixture. Dip the frog legs again in the wet batter. Dip the frog legs again in the dry mixture.
• Cook the frog legs in the oil in batches until the internal temperature is 145 degrees F, about 6 minutes.
• Stir together the garlic powder, black pepper, lemon pepper, seafood seasoning and seasoned salt in a small bowl.

FRIED FROG'S LEGS

Steps:

• Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
• Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
• Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.