Part 3/6:
2 teaspoons curry powder (for a subtle background flavor)
¼ teaspoon cayenne pepper (for a slight kick)
1 teaspoon creole seasoning (optional)
2 ½ teaspoons salt
¼ teaspoon black pepper
Mix all these dry ingredients thoroughly to ensure even distribution before proceeding to coat the chicken.
Coating the Chicken
To coat the marinated chicken, drain excess marinade and toss each piece into the dry mixture. It’s advisable to use one hand for the wet chicken and another for handling the flour to minimize mess. The goal is to create a firm coating without being overly caked in flour. Once coated, set the chicken aside to let the mixture adhere properly.