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1
Rinse frog legs and pat dry.
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2
Separate the legs at the joint if desired.
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3
Set aside.
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4
In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder.
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5
Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
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6
In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley.
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7
Mix well and set aside.
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8
Heat the olive oil and butter in a large skillet or electric skillet set to medium heat.
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9
For an electric skillet, set to 325 degrees F (165 degrees C).
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10
Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can.
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11
Place the coated frog legs into the pan so they are close but not touching.
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12
Cook for about 15 minutes, until browned and crispy, turning often to prevent burning.
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13
Take care, they will become more fragile as they cook.
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14
Remove from pan, and place on paper towels to drain.
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15
Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon.
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16
Cook, stirring frequently until onions and vegetables are soft.
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17
Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in.
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18
Cook, stirring constantly until the flour is browned.
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19
Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg.
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20
Gradually mix into the skillet.
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21
Whisk or stir constantly until the gravy is thick and bubbly.
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22
Season to taste with salt and pepper.
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23
Add the frog legs, and serve them smothered with gravy.
