Help Muted Spices After Cooking
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?
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.