The season runs through Halloween, and the daily limit of bullfrogs is eight. The Kansas possession limit is 24.
Frogs legs are well-known for tasting like chicken, and are delicious when battered and fried. If you’re interested in bullfrogging but aren’t sure if you’ll like the taste, you can give them a try at several Asian restaurants in the area. The one I prefer is Ling’s Cafe in North Topeka, which usually serves them during their dinner buffet.
Skinning bullfrogs is a fairly simple process. First, you’ll take a knife or some kitchen shears to clip off the feet of the frog. Next, you’ll use your knife or shears to cut through the frog’s belly skin just above the legs, basically at its waist. Keep cutting all the way around the frog’s waist until there’s a clear separation between the leg skin and the stomach skin.
Once you’ve cut all the way around the waist, get a pair of pliers or use your hand to grab the loose skin and pull it down over the frog’s legs like you’re taking off its pants.
Finally, take your shears and chop the legs off right at the waist, then chop through the crotch to separate the legs. You’ll also want to cut the black and white tendons behind the knees to keep your frog legs from jumping in the pan — they literally will jump out of the pan.
You can toss the head section of the frog, though there is some meat on the frog’s back that you can dig out. Some of the ol’ Bayou boys will eat the heads and everything, but that’s not really my cup of tea.