Frog legs


4 lbs. frog legs
1 cup all-purpose flour
1 cup cracker meal
1/2 teaspoon Redneck Chef Seasoning
1 tablespoon Salt
1 tablespoon Black pepper
1 teaspoon cayenne pepper
2 eggs
2 or 3 lemons
20 cloves garlic chopped
2 sticks butter
1 cup oil for frying

Separate the frog legs into single legs and season with 1 tablespoon Redneck Chef Seasoning rubbing it in well, set aside. In a zip bag combine flour, cracker meal, remaining 1 tablespoon Redneck Chef Seasoning, salt and pepper, cayenne pepper and shake well. Place the frog legs in the zip bag and shake to coat. In a large bowl beat eggs with a little water, add the frog legs to coat. Place back in the zip bag and shake until well coated, leave in the bag for at least 15 minutes. Heat oil in an iron skillet sauté frog legs in a single layer until brown on both sides about 2 minutes per side. Do not overcook or the legs will be tough. Transfer to a platter and fry remaining frog legs in small batches. In a saucepan add butter and melt over medium heat add garlic and cook 3 to 4 minutes. Squeeze the lemons over the frog legs and pour on the butter, serve.

Serves 6 to 8

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