Breaded iguana legs are crispy, juicy, and even lower calories than chicken! They’re easy, delicious, and healthy. This recipe will have you making fried iguana that your company will love. Enjoy!
- Thawed, room temperature iguana legs
- AP Flour
- 1 Egg
- Corn Flake crumbs
- Frying oil
- Thaw desired amount of iguana legs and let them raise to room temperature. Allowing the meat to raise to room temp. will help them cook more evenly.
- Heat oil in a pan to 350-375°F. Use enough oil to fully cover the legs when they are placed in.
- Place AP flour, a beaten egg, and corn flake crumbs in separate bowls and put them in a line. Flour, egg, then crumbs.
- SPICY OPTION: Mixing a little cayenne powder into the flour will give it a nice kick of heat.
- Roll a thawed iguana leg in flour to get it fully coated.
- Place the leg next into the beaten egg and coat entirely, covering all of the flour.
- Take the leg from the egg bowl and roll it in corn flake crumbs and coat entirely.
- Place coated leg on a plate and repeat steps 4-6 until all of the legs are coated in corn flake crumbs.
- Carefully place coated legs into the pre-heated frying oil. Cook for 10-12 minutes, or until golden-brown on the outside and internal temp is 160°F
- Once they are cooked, place them on a plate with paper towels to collect any excess oil.
- Serve breaded legs hot with your favorite choice of sauce.
- For our sauce, we mixed Mayo and Extra Hot Valentina Salsa Picante to make a spicy mayo.
TIP: This recipe is also great for making fried iguana tacos. Simple de-bone before coating and cooking, then use the cooked meat with your favorite taco fillings!