Crispy Fried Frog Legs Recipe

Prepare and Season Frog Legs: Wash the frog legs thoroughly under cold water and pat them completely dry with paper towels. Place the dried frog legs in a medium-sized bowl. Add salt, MSG (if using), black pepper, chili powder, paprika, and cumin powder. Mix well with your hands to ensure all frog legs are evenly coated with the spices.

Dredge Frog Legs: Set up a dredging station. In one shallow bowl, whisk the two large eggs. In another shallow bowl, place the all-purpose flour. Take each seasoned frog leg, dip it first into the whisked egg, ensuring it's fully coated, then transfer it to the flour bowl. Coat generously with flour, shaking off any excess. Repeat for all frog legs.

Fry Frog Legs: Heat 3-4 cups of vegetable oil in a deep pan or wok over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). Carefully place the breaded frog legs into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Drain and Garnish: Once fried, remove the frog legs from the oil using tongs or a slotted spoon. Place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil. Arrange the crispy fried frog legs on a serving platter and generously garnish with chopped green onions before serving immediately.