Dump the frog legs into a bowl sprinkle with a small pinch of salt.

Cover with buttermilk and let marinate in the fridge for at least 30 minutes and up to 2 hours.

Take out 4 plates or large shallow bowls. 

On one, mix together about a cup of flour and a big pinch of Cajun spice.

On the second, crack two eggs and beat well.

On the third, pour a cup or so of panko breadcrumbs.

On the last, put down two paper towels with a couple more ready beside it. This will be for draining the fried frog legs. 

Pour oil into a frying pan or pot (wide enough to handle the frog legs) so it is about an inch or so high. 

Heat over medium high until a couple breadcrumbs thrown into the oil immediately start to fry and bubble.

Take 1 set of frog legs from the marinade and gently shake off. 

Dip it into the flour mixture and roll around until it is covered.

Next, dip it into the egg wash.

Lastly, dip it into the breadcrumbs, making sure that it gets completely covered. 

Gently slide it into the hot oil, and repeat. 

Don’t over crowd the pan, it is better to do only a few at a time. 

Keeping an eye on the legs so they don’t burn, fry for about 3-4 minutes on each side, or until they’re a deep golden hue. 

Remove from the oil with tongs and transfer to the plate with paper towels to drain. Immediately sprinkle the legs with a tiny pinch of salt and extra Cajun spice. 

Repeat with the rest of the legs, replenishing the flour, eggs, or bread crumbs as needed. 

If the oil is cooking the legs too quickly, turn the heat down a little bit.

Try not to pile up the finished legs in a big heap while you cook the others, as this can lead to sogginess. 

If the oil becomes too full of burnt panko, carefully strain out into a different pan and heat it back up. Carefully, mind you!

Serve the legs as soon as possible after cooking. They go great with a Louisiana style hot sauce, ranch dressing, or a garlic aioli or mayo dip. Enjoy!