Who says that only fancy French restaurants serve top-quality frog legs? With this simple recipe, you can make tender, crispy frog legs right in your own kitchen.

The Best Fried Frog Legs

Before you fry frog legs, you need to cover them in a layer of the flour mixture. This will make sure they are cooked just right. This makes the texture juicy, and the taste explodes in your mouth with every bite. The recipe can be made in less than 30 minutes, which makes it a great starter for a dinner party or a quiet night at home.

These fried frog legs are not only tasty, but they are also a fun and interesting way to start a conversation.

Think about how your guests will react when you tell them that the appetizer is tasty, fried frog legs. You’ll be the talk of the party, and everyone will want to be you.

And just think of all the fun you can have with your dinner guests as they appreciate these yummy bites. You can tease them by asking if they’ve ever kissed a frog in the hopes of turning them into a prince or princess.

Or you could make jokes about frog legs, such as “These legs are hopping great!” There are a lot of options.

What do frog legs taste like?

Frog legs have been a treat in many cultures for hundreds of years, but France is especially known for its love of them. But if you have never tried them before, you might be wondering what to anticipate.

Firstly, it’s important to know that a frog’s legs are usually very small, about the size of a human finger. People often say that their flavor is light and subtle, kind of like that of chicken or turkey. Some people say they taste like a mix of chicken and fish, with a slightly sweet and nutty flavor.

The texture of frog legs is one of the things that makes them stand out. They are soft and moist, and their texture is light and slightly crunchy, similar to chicken wings. When cooked right, they should be juicy and tender, with flaky, tender flesh.

Frog legs can be cooked in many different ways, but they are usually fried or sautéed. They can also be grilled or baked, and they are often served with a wide range of dipping sauces or seasonings. Garlic butter, lemon juice, or a spicy chili sauce are all popular choices.

So, to sum up, frog legs are a delicacy with a light, delicate taste and a soft, juicy texture. People often say they taste like chicken or turkey because they are a little sweet and nutty.

Where to buy frog legs?

Frog legs are a delicacy in many destinations all over the world, and you can find them in several places. You can buy them at Walmart and on Amazon, but here are some additional options for where to buy frog legs:

Specialty markets: You can usually find frog legs in specialty markets that sell unusual or international foods. These could be Asian or European markets, or they could be markets that only sell game meat.

Online stores: There are a lot of online stores that sell frog legs and other kinds of specialty meats. These stores usually have a wide range of frog legs from different parts of the world. They may be fresh or frozen.

Local farms: Some local farms raise frogs for their meat and may sell frog legs directly to customers. You can look online for farms near you that sell frog legs or call your local agriculture department to find out more.

Restaurants: Frog legs may be on the menu of some restaurants, especially those that serve French or Chinese food. You can also call restaurants near you to see if they serve frog legs or if they can get them for you.

Are Frog Legs safe to eat?

First of all, it’s important to know that it’s safe to eat frog legs. People have been eating them for a very long time because they are low in fat and high in protein.

In fact, frog legs have been considered a specialty in France for more than a thousand years. They are also popular in China, Indonesia, Italy, Vietnam, and Thailand. So, if you’re wondering if it’s safe to eat frog legs, the answer is a resounding yes!

So, if you want to eat frog legs, there are a few things you should keep in mind. You should make sure that the frog legs you eat come from a reliable source.

Just like any other animal, frogs can carry diseases, so it’s important to make sure that the frogs used for food are raised in a clean, healthy place. This will help make sure your frog legs are as safe as possible.

It’s also important to cook frog legs the right way before you eat them. This means cooking them well enough to kill any bacteria or parasites that could make them sick.

Most people like their frog legs fried or on the grill, but you can also boil, sauté, or bake them. Just make sure they’re cooked to at least 145 degrees Fahrenheit on the inside to make sure they’re safe to eat.

Are Frog legs good for you?

Frog legs are a good source of protein and contain numerous vitamins and minerals that your body needs.

Frog legs have about 130 calories, 30 grams of protein, and 0.6 grams of fat per serving, which is about four legs. Also, they are a good source of iron, vitamin A, and vitamin B12.

Fried Frog Legs Recipe

These fried frog legs are a wild way to treat yourself or your guests. A quick marinade makes sure that they are soft and full of flavor on the inside. In less than 30 minutes, you can make a really impressive appetizer that will leave your guests in awe.

Ingredients

• 16 oz frog legs
• 1 cup of all-purpose flour
• 1/2 tsp of baking powder
• 1/2 tsp of dry oregano
• 1/2 tsp of black pepper
• 1/3 tsp of cayenne pepper
• 2 Tbsp of lemon juice
• vegetable frying oil

For the Garlic Herb Sauce:

• 1/4 cup olive oil
• 2 Tbsp lemon juice
• 2 garlic cloves, minced
• 2 Tbsp fresh parsley, finely chopped
• 1 Tbsp fresh dill, finely chopped
• Salt and pepper, to taste

Instructions

• To get your frog legs ready to fry, you’ll need to wash and dry them with paper towels first.
• Next, mix all-purpose flour, baking powder, black pepper, oregano, and cayenne together in a large bowl to make a coating.
• Roll the frog legs around in the mixture until they are evenly covered.
• When it’s time to fry, fill a small pot with about 4 inches of oil and put it on medium-high heat. Bring the oil to about 350°F (or you can test it by sprinkling in some flour – if it starts bubbling, the oil is ready).
• Using kitchen tongs, carefully put a few coated frog legs into the hot oil. Fry for about 3 minutes, or until they are golden brown.
• Take them out of the oil and place them on a wire rack with a paper towel underneath to catch any oil that drips off.
• Sprinkle them with salt and squeeze a little lemon juice over them.
• Repeat the process with the rest of the frog legs, and serve with lemon wedges for a little extra zing. Enjoy!

Make the Garlic Herb Sauce:

• Whisk together olive oil, lemon juice, garlic, parsley, and dill.
• Season with salt and pepper.

If you like this tasty recipe for fried frog legs, don’t keep it to yourself. Share the image below on your Pinterest board to let everyone know how much you like this tasty dish. It will not only give your followers something tasty to eat, but it will also make them want to try new things. So, jump to it and share this recipe now! 🙂

Are you craving buttery, soft bread that will melt in your mouth? You’re at the right place! This recipe for homemade French brioche is certain to fulfill your appetite.

And the coolest thing is that it’s easy to make; just pay close attention to the kneading and rising times. They’re vital to the end product, trust me.

I know what you’re thinking: this dish is likely not the healthiest one around. And you are correct, it is not exactly quinoa and spinach. But occasionally, it is acceptable to indulge in a small piece (or two, or three…. it’s difficult to stop at just one, isn’t it?).

Try it for yourself, and you’ll realize how incredible this French brioche is. And if you want to improve the experience even more, add this wonderful apple curd on top.

You will be astounded by how beautifully it mixes with the brioche since it is the ideal blend of sweet and salty flavors.

What is French Brioche?

This rich and flavorful French bread has been enjoyed for centuries. It is hardly surprising that this bread has endured the test of time, given its fine, sensitive crumb and buttery flavor. In fact, the term brioche was first recorded in 1404!

Despite the fact that it was initially produced with a sourdough starter and wild yeast, modern recipes frequently rely on commercial yeast for convenience.

But what makes brioche bread so exceptional?

Well, this is due to the “enriched” dough that was used to manufacture it. This type of dough contains fats and proteins, such as butter and eggs, which give French brioche its distinctive flavor and texture.

The high-fat content of enriched dough might inhibit gluten development and make the initial kneading of the dough more difficult than with ordinary bread dough.

Nevertheless, with a little patience and work, you can create a beautiful and rewarding loaf of brioche bread that can be used in both sweet and savory recipes.

If you like brioche, I am sure you will love these Italian Maraitozzi sweet buns! Or perhaps these buttery brioche cinnamon rolls. 

Brioche dough

Brioche dough is a rich, decadent pastry dough prepared with butter and eggs, which provides its distinctive soft, airy texture. As a result of combining all of the ingredients except for the butter, the dough will be first thick and slightly sticky.

After that, the butter is added in small portions and gradually integrated into the dough. While the butter is mixed in, the dough will become even stickier and looser due to the added moisture and fat.

After all of the butter has been added, the dough must be worked, and the gluten developed. Typically, this is accomplished using a mixer with a dough hook attachment.

As the dough is kneaded, it will become shiny and sturdy, neatly separating from the bowl’s sides. This may take some time, but have patience since the dough will finally acquire the right consistency. The French brioche dough should be smooth, flexible, and somewhat sticky when it is done.

Kneading brioche by hand

Prepare to roll up your sleeves and get your hands a little dirty, as we will be hand-making some delicious brioche! This recipe demands a great deal of perseverance and some physical strength, as the dough is extremely sticky. However, we have a few suggestions to aid you through the procedure.

As you mix and knead the dough, you may start to wonder whether or not it is too sticky. Trust us; it’s definitely not. The dough should be on the wetter side regardless of the amount of butter. Therefore, however how tempting it may be, do not add additional flour.

Instead, try utilizing the “slap and fold” approach to manage the dough. Simply place the dough on a flat surface and fold it over on itself.

This helps to stretch and strengthen the gluten and distribute the butter evenly throughout the dough. Work rapidly so that the dough does not become too sticky on your hands.

With a little time and work, you will have a deliciously soft and fluffy brioche loaf that is ideal for toasting or utilizing as a base for sweet or savory sandwiches.

Don’t be frightened by the dough’s stickiness; it’s all part of the process.

Ingredients you’ll need

Flour: We recommend using all-purpose flour with a protein content of about 9-11% for this recipe. This amount of protein is sufficient for gluten formation but not enough for chewy bread. Keep in mind that the protein content of all-purpose flour might vary between brands and even between nations, so it’s best to verify the protein content rather than the brand name.

Yeast: This recipe can be prepared using either instant yeast or active dry yeast. Instant yeast will rise more quickly than active dry yeast, but both will work as long as they are viable. To determine the viability of your yeast, combine it with a tablespoon of warm milk (about 95-105 F or 35-40 degrees Celsius) and sugar. If it becomes foamy within 5-10 minutes, it is ready to be used.

Eggs: Depending on the country, egg sizes might vary in both weight and name (e.g., large, extra-large, jumbo, etc.). Instead of depending on the size label, it is important to measure eggs by volume to guarantee your recipe works out as intended.

Butter: Use high-quality butter when preparing the dough. You may use either unsalted or salted butter, but you must modify the salt content of the recipe proportionally if you choose salted butter.

Besides these main ingredients, you’ll need granulated sugar, water, salt and lukewarm milk.

How to make Brioche Bread

Step 1: Let’s start by adding the warm milk, yeast, and sugar to the bowl of a stand mixer with a dough hook. Mix in the eggs, flour, and salt to make a thick, slightly sticky dough. Turn the mixer on to medium-low speed and let it run for about 5 minutes to start making the gluten.

Step 2: Time to add butter! Gradually add each cube into the dough, waiting until each one is fully mixed in before adding the next one.

Increase the mixer’s speed to medium and keep mixing until the dough begin to get stronger and come together, pulling away from the edges of the bowl.

It will still be quite sticky, so be cautious not to add too much flour. Excessive flour will make the bread too dense.

For the best gluten development and fluffiest brioche crumb, mix the dough for at least 15-20 minutes or until you can stretch it thin enough to see through. This is called the “window pane effect.”

First Dough Rise:

Step 3: Once the dough is ready, take it out of the bowl and form it into a smooth ball. Put it in a clean bowl and seal it with plastic wrap or a moist kitchen towel.

Let the dough rise in a warm place until it has doubled in size, which should take between 1.5 and 2 hours, depending on how warm the room is.

Step 4: Gently deflate your dough and shape it into a ball. Cover it using plastic wrap and leave it in the refrigerator overnight. The above step can be shortened, but the bread will taste best if it has a long, cold-proof of 8 to 12 hours.

If you don’t want to let the dough rise overnight, it will still need a couple of hours in the fridge after rising at room temperature to let the butter harden and make shaping easier.

A Cold Proofing:

The dough will still need to rest in the fridge for a few hours after proving at room temperature if you don’t want to wait overnight. The butter will stiffen during this period of cold rest, which will simplify shaping.

Shape Variation Options:

Variation 1: Use a bench scraper or knife to cut a portion of the dough into 8 equal portions. Roll each piece of dough into a tight ball, and place the dough balls in a tin that has been lined in two rows.

Variation 2: Cut a portion of the dough into 3 equal pieces. Roll each piece into a long roll about 10 inches long. Braid the three lengths together, tucking in the ends, and put the braided dough in the pan that has been lined.

Final Dough Rise:

Let the formed bread rise in a warm place until it’s doubled in size, which should take about 2 hours, depending on how warm the room is.

Baking Brioche:

Heat the oven to 390 F (200 C).

In a bowl, mix an egg with a tablespoon of water. Brush the egg wash over the top of the dough.

Bake the bread for about 30 minutes or until it turns a deep golden brown. If the tops are browning too fast, loosely cover them with aluminum foil.

Once the bread is done, let it cool on a cooling rack before slicing. Brioche can be kept in an airtight container at room temperature for up to three days or in the freezer for up to three months.

Enjoy your fresh-baked, spongy brioche bread!

French Brioche Bread Recipe

French cuisine is famous for its delectable, buttery bread, which is excellent for breakfast, lunch, and snacks. It is a versatile option for any meal thanks to its soft and fluffy texture, which goes well with both sweet and savory spreads.

Ingredients

• ½ cup plus ½ Tbsp of lukewarm milk (95-105°F)
• 1 cup room temperature butter, cut into cubes
• 2 ½ tsp of yeast, instant or active dried yeast
• 4 Tbsp of sugar, granulated 
• 5 cups of all-purpose flour
• 1 ½ teaspoon salt
• 5 eggs, large (or 6 smaller ones)

For the Egg wash

• 1 egg
• 1 Tbsp of water

Instructions

Prepare the brioche dough

• Mix yeast and 1 tablespoon of sugar into milk in a stand mixer with a dough hook. Let it sit for 5–10 minutes until it gets foamy.
• Put the rest of the sugar, the eggs, the flour, and the salt in the mixer. Mix on low until you get a thick, slightly sticky dough. Mix the dough for about 5 minutes to make the gluten.
• Add the butter a cube or two at a time, making sure that each addition is fully blended in before adding more.
• Turn the mixer to medium and continue mixing until the dough starts to get stronger and come together.
• Mix the dough for at least 15 minutes for the best gluten development and brioche texture. The dough should be thin enough that you can see through it. This is called the “window pane effect.”

First Rise

• Take the dough out of the mixing bowl and shape it into a ball. Put it in a clean bowl and cover it with a wet kitchen towel or plastic wrap.
• Let the dough rise for 1.5 to 2 hours or until it has doubled in size, depending on the temperature of the room.
• Roll the dough back into a ball after gently deflating it.
• Refrigerate overnight with a lid or plastic wrap. (This step can be shortened, but the best flavor comes from letting it sit in the fridge for 8 to 12 hours.)

Cold-Proofing (Optional)

• In case you don’t want to wait overnight, the dough still needs to rest in the fridge for a couple of hours after it has been proofed at room temperature.
• This time in the cold will let the butter firm up, making it easier to shape.

Shape and the second rise

• Take the dough out of the fridge and cut it in half so that each half is the same size.
• Put each portion in a loaf pan that measures 8.5 by 4.5 inches (21 by 11 cm) and is lined with parchment paper.

Dough shape variations:

• Variation 1: Cut a piece of dough into eight equal pieces. Roll each piece into a tight ball and put them in the pan in two rows next to each other.
• Variation 2: Cut one piece of dough into three equal parts. Each piece should be rolled into a long roll about 10 inches long. Braid the three lengths together, tucking in the ends, and place the braided dough in the pan.
• Let the dough rise in a warm place until it’s twice as big (about 2 hours, depending on room temperature).

Baking the Brioche

• Set the oven temperature to 390°F (200°C).
• Mix an egg and 1 tablespoon of water with a whisk, then brush the egg wash on top of the dough.
• Bake the brioche bread for about 30 minutes or until it is a deep golden color. Cover it with a sheet of aluminum foil after 20 minutes if it’s getting too brown too fast.
• When the bread is done, it should sound hollow when you tap it and have an internal temperature of 190°F. Let the bread cool down before you cut it.
• Brioche can be kept at room temperature for up to three days in an airtight container, or it can be frozen for later use.

Also, if you have any leftover Brioche bread that is about to expire, you can use it to make this fantastic Creme Brulee French toast!

If you like this recipe for French brioche bread as much as we do, share it on Pinterest with your friends and followers. Just click on the image below to add it to your board. Your followers will be grateful that you shared something so tasty. And if they’re feeling especially thankful, they might even bring you a jar of homemade jelly to go with your freshly baked bread. Bon appétit!

This Healthy Dairy Free Chicken Pot Pie recipe goes far beyond any debate, “who cooked it best”. Because this casserole chicken pot pie is so delicious that you will forget about the competition and enjoy a healthy chicken plate.

It represents what I strive to accomplish with so most of my recipes: a healthier version of well-liked comfort food that’s just as delicious and enjoyable as the original.

I’m often asked what recipes on this blog are typically the most used, which healthy recipes I make for lunch or for supper when I’m not sure what to cook. The clear answer many of these is today’s recipe for Healthy Chicken Pot Pie.

Everyone loves this healthy pot pie since it tastes like his childhood favorite, made more grown up. I like it because it’s very easy to make and healthy. I’ve also made this recipe for a lot of my friends and new moms because it’s a fantastic freezer meal.

Actually, when I cook it for myself, I often proceed to double the recipe, freeze one, then anticipate the day I’ll find a healthy chicken pot pie frozen and primed for baking for lunch or for supper!

The Very Best Dairy Free Chicken Pot Pie

I am aware that I’m occasionally susceptible to exaggeration, but I feel my claim with this healthy pot pie’s “best EVER Pot Pie ” has it’s merit. This Healthy Chicken Pot Pie made its recipe debut at my friend’s place after I brought it over for an unplanned dinner party. After that day a lot of my friends asked me for this recipe, and it was kind of a confirmation that is that good.

Secrets to Perfect Healthy Chicken Pot Pie

My tricks and tips for making a healthy chicken pot pie filling that’s creamy and delicious without the usage of butter or heavy cream arise from several key ingredients.

• Unsweetened Almond Milk. It’s only about 30 calories per cup but is very creamy, so it generates a perfect base for cream sauces and fillings like this in a chicken pot pie. If you want the pie to be dairy-free and have been looking for a milk replacement for chicken pot pie, almond milk is a perfect choice.
• Lots of Veggies. Celery, carrots, peas, and pearl onions are classic vegetables for pot pie. For the onions and peas, use frozen no need to be brave and put yourself through the preparation of peeling a large number of small onions. If you wish to accelerate the recipe, even more, you are able to swap the carrots and other veggies for a case of mixed frozen veggies, though I still advise keeping the fresh celery. Even though it’s irritating to get a whole bundle of celery when you only require a few stalks, celery has a way of making pot pie taste like the pot pie should taste.
• Mushroom. Because of the general insufficient mushroom enthusiasm that one encounters when one posts recipes online, I realize mushrooms really are a controversial ingredient, but they are sooo amazing in HEALTHY CHICKEN POT PIE. They provide the filling an abundant, savory depth. Now when I eat pot pie, when it doesn’t contain mushrooms, I really feel they are missing.

• Shredded Chicken. Very healthy protein! You are able to speed the recipe up by utilizing shredded store bought rotisserie chicken.
• Fresh Thyme. Absolutely worthwhile with this pot pie recipe. You are able to swap dried, but it just won’t be as awesome, and awesome is what I’m hungry for when I crave chicken pot pie.
• Cut the Crust. While I can’t envision a healthier chicken pot pie without crust, I discovered that not merely is sticking with the top one alone a substantial calorie savings, but I preferred the pot pie in this manner!

Pin the image below if you like this healthy pot pie recipe!

Ingredients

• 1 Tbsp of extra-virgin olive oil
• 1 cup of carrots, diced
• 1/2 cup of celery, diced
• 1 1/2 tsp of garlic powder
• 1/2 tsp of kosher salt
• 1/4 tsp of black pepper
• 1/4 cup of flour, all-purpose
• 2 cups of almond milk, unsweetened
• 2 cups of cooked and shredded chicken breasts — about 8 ounces or 2 small breasts, boneless
• 1/2 cup of peas, frozen
• 1/2 cup pearl onions, frozen
• 1 Tbsp of chopped fresh thyme
• 1 prepared pie crust — dairy free
• Egg — beaten lightly with a tablespoon of water for an egg wash

Instructions

1. Heat the oven to 430 F. and coat lightly a 9-inch pie dish using cooking spray. Leave aside.
2. Heat a big Dutch oven or similar, heavy-bottomed pan on medium-high heat.
3. Pour the oil in the pan and when it’s hot, add the mushrooms and cook for 7 – 8 minutes, till mushrooms are just starting to brown, stirring slowly.
4. Add in the celery, carrots, garlic powder, pepper and salt. Cook till the mushrooms have browned more and the carrots start to soften, about 3-4 more minutes.
5. Sprinkle the flour on the top of vegetables and cook 2-3 minutes. Pour in the almond milk slowly, adding a couple of splashes at a time, stirring continuously.
6. Bring to a boil (low), scrape any brown bits from the bottom of the pan. Continue steadily to let bubble till it’s thickened enough, it should take about 4 to 5 minutes.
7. Add in and stir in the chicken, onions, peas, and thyme and spoon the chicken mixture in to the previously prepared pot pie dish.
8. Roll the dough for the pie into a circle big enough to cover the dish. Take egg wash and brush the sides of the pie, and lay the dough over the top so that it hangs on the sides of the dish. Trim the overhang to a 1/2 in bigger than edge of the dish. Slightly press the dough onto the sides of the dish such that it sticks nicely, then brush everywhere with the rest of the egg wash. Using a sharp knife, cut 3 slits on the top.
9. Bake till hot and bubbly internally and the crust has a deep golden color, for about 25-30 minutes. Let it rest a couple of minutes and serve hot.