Frogs' legs have a chicken-like texture. The meat is fairly neutral in flavor and is generally enlivened with a touch of garlic. 

They can be served plain, in fritters, skewered or lightly floured and fried in butter. 

In North America, particularly Quebec, frogs' legs are floured, fried and served with garlic butter. 

In Alsace, they're floured and cooked in butter with garlic and shallots; the pan is then deglazed with stock, cream and Riesling and simmered for about 10 minutes.