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I've never had them, but would certainly not be opposed to trying them. Especially accompanied by corn bread.

They do NOT taste like chicken, IMHO. I thought they had a distinctly fishy taste and once was enough for me. I wish I hadn't heard the former because I think it prejudiced my taste buds.

I only like them fried esp. from Nathan's in Coney Island, Brooklyn, NY. My dad likes them in a steamed dish.

My dad and a bunch of his friends went through a frog-gigging obsession when I was a teen, so yep, I've eaten them, and never thought it was all that odd. I do agree that they have a chicken-like quality in terms of texture, but I'm with Perky about the flavor. It is most assuredly not like chicken. The only way I've ever been able to describe them is "swampy" tasting. I feel the same way about catfish.

Anyway, I don't think eating them is at all strange or gross, and I'd certainly eat them again if they were served to me, but... definitely not one of my preferred foods.

Snake meat is very similar, but without that eau de swamp, and therefore much tastier IMHO.

Frog legs are delicious, and not only the frog's legs but the rest of them as well.

To me they have a fine texture that's a cross between a meaty fish like striped bass or monkfish and chicken and a similar taste to both meats (perhaps not coincidental as frogs are amphibians?).

Absolutely delicious, I will eat frog any day, unfortunately when I do get to have frog, its usually a special treat.
Frog cooked in a claypot with ginger and garlic and scallions...mmm.

Texture of chicken, taste of fish, and both Mr. Meatloaf and I like them a great deal. Seldom found in our local restaurants, but once upon a time, they, as well as turtle soup, were frequently found on St. LOuis menus.

I must admit I've only eaten them once and that was decades ago so no expert here but I am wondering, does variety/species make a difference? You frog lovers, are there desirable and undesirable types? Does size or age make a difference? Skin on or skin off? are they as versatile as the poultry they are compared to? Better fried, grilled, stewed, steamed or baked...? Teach us something, please.

Living on an island on the edge of the Everglades, I have enjoyed frog legs for many years. An Everglades old-timer friend of mine told me the secret to really good frog legs: Freeze them for a few days, thaw them, then cook them. Great taste and texture. I prefer fried or sauteed.

They used to be on the menu of a seafood place my family used to eat at when I was very young. My (even younger) sister used to order them. I seem to recall liking them, but not enough to not order the fried clams (with bellies!) instead.

@brooke29, with fresh frog logs cooked correctly there's no fishy taste whatsoever that I've noticed. You just need to find good ones or make them yourself.

Hey, I'd forgotten ... one of the recipes the Frog Leg Inn had me put on the web site is a recipe for Chef Tad's Frog Legs A La Parisienne, which is served with an onion cream sauce. You can get a PDF copy of the recipe by clicking here (Adobe Reader required, click here to download and install).

@sheeats.......age discrimination, age discrimination (to be said before, "citizen arr ay est, citizen arr ay est"). Are you insinuating that the senior citizen frogs, like their human counterparts, are fattier and crabbier - hence more fishy tasting, and thus undesirable? Where's Gomer Pyle when I need him?

I've never prepared them at home. Most of the time it's been in restaurants and with Asian treatment, not classic French. I've had it with black bean sauce and with lemon grass, a little heat. Always fried.

As a kid I watched a cooking show (the ragin' cajun or the crzy cajun or something) and this old man with a white moustache, blue denim shirt and red suspenders would hoot (Whoooeeeeee!) and cook. He barbequed some frog legs once and they looked so good, it imprinted me forever. If a restaurant offers frog legs, I order 'em, whoooooeeeeee!

Yum! Yum! Yum!!!! Love the frog legs! YUMMY!

I like them, and never got that swampy taste but probably the ones I had were farmed.

Someone I knew used to hunt for frogs when he was a boy and I'll never forget his description of cleaning the things. I won't forget the description but I have forgotten the exact term used for the "butchering" (ha, ha butchering frogs sounds ridiculous). The common term used was something like "pulling their pants down" due to the way you have to remove the legs from the carcass.

So I had to try to find this term, naturally. Didn't find it but did find a recipe from Rick Tramonto for a Frog Leg Risotto. Filed under "aphrodisiacs" of all things!

@1stmakearoux--Yes! That's him! I loved listening to him talk and watching him cook! His show was on Saturdays and I'd have to fight with my sisters in order to watch his show instead of cartoons!

Deep-fried, y'all...frog legs. My mother makes these on occasion. I am mad for them. I wish I knew where to get them in Philadelphia.