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Help Muted Spices After Cooking

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Hi I marinate chicken overnight in spices (cayenne and curry powder) and then pan fry it. After it's cooked I really enjoy the chicken, but I can barely taste the spices. I don't want to create a sauce since I want a crunching coating. Has anyone solved this issue?

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  1. Add more spice right before frying. Are you using flour to coat the chicken, or just putting the chicken in the pan, as-is?

    2 Replies
    1. re: wyogal

      Thanks for the reply. I do coat the chicken before pan frying and have used flour or other things and have added more spices, but they tend to get lost in the flour.

      I need a way to maximize the spices when cooking. I believe cooking kills the spices. However, I don't want to use the spices after cooking.

      1. re: ar3582

        put the spices directly onto the chicken before flouring.