Since people say frog legs taste like chicken (not me), so why not? Three things to know about this recipe: 1) I like mildly spicy; 2) only high quality frog legs will do which is why I went to Crosby’s Crabs (don’t make a trip to the local pond with a flashlight and a baseball bat); 3) lastly, I took every shortcut I could think of. Now, due to space concerns of the air fryer, I had to bake some. The breading must really adhere to the frog leg or you just make frog-in-goo. The dip is flavorful, the crust is crispy, but the frogs are juicy. I hope you like it.

6 sets of frog legs
2 cups milk
1 cup rice flour
1 1/2 cup pancake batter
1 teaspoon garlic powder
1 teaspoon Old Bay Seasoning
1 box bbq Shake and Bake crispy
1 cup Nashville hot sauce
4 tablespoons butter
1/4 cup honey

Soak frog legs in milk for 25 to 40 minutes.

Set up 1 pan with rice flour.

Set up 1 pan with pancake batter.

Set up 1 pan with Shake and Bake, garlic powder, and Old Bay.

Shake excess milk off frog legs.

Left hand (dry hand): dip frogs in rice flour then move to pancake batter.

Right hand: coat with batter then move to Shake and Bake pan. Coat thoroughly.

Preheat air fryer to 380 for 4 minutes.

Heat regular oven to 375.

Spray air fryer basket with cooking spray.

Add as many frog legs as possible.

Cook for 13-15 minutes. Meat will start to pull away from the bone.

Cook frogs that didn’t fit in fryer in the oven at 375 for 25-30 minutes until crispy.

In microwave-safe bowl mix Nashville sauce, butter, and honey; microwave for 2 minutes on high.

Coat frog legs with sauce.