Step 1

In a bowl, pour buttermilk over the frog legs.

Step 2

Sprinkle 1-2 tablespoons of creole seasoning over the frog legs.

Step 3

Mix well to ensure the legs are evenly coated in buttermilk and seasoning.

Step 4

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to infuse.

Step 5

In a shallow dish, combine the all-purpose flour, breadcrumbs, and the remaining 1-2 tablespoon of creole seasoning.

Step 6

Mix the dredge ingredients thoroughly to evenly distribute the seasoning.

Step 7

Remove the marinated frog legs from the refrigerator.

Step 8

Heat vegetable oil in a deep skillet or frying pan to around 350°F (175°C).

Step 9

Take each frog leg from the buttermilk mixture and let any excess liquid drip off.

Step 10

Roll the frog legs in the prepared dredge mixture, pressing gently to ensure the coating adheres well.

Step 11

Carefully place the coated frog legs in the hot oil, being cautious not to overcrowd the pan.

Step 12

Fry the legs for about 4-5 minutes on each side, or until they turn a golden brown color and the internal temperature reaches 165°F (74°C).

Step 13

Use a slotted spoon to remove the fried frog legs from the oil and place them on a plate lined with paper towels to drain any excess oil.

Step 14

For the Creole Butter Dip:

Step 1

In a small bowl, combine the melted butter, creole seasoning, hot sauce, and lemon juice.

Step 2

Stir well to create a smooth and well-mixed dip.

Step 3

Serve the frog legs alongside the flavorful creole butter dip.

Step 4

Dip the breaded frog legs into the creole butter sauce before taking a bite, allowing the flavors to meld and enhance the experience.

Step 5

Savor the combination of crispy coating, tender meat, and the deliciously seasoned butter dip.