Mix and store in jar or shaker.
Rinse and skin chicken pieces (do not skin wings). Sprinkle generously with creole seasoning. Put flour in medium sized paper bag and drop in moist seasoned pieces, a few at a time. Twist top of bag closed and shake to thoroughly coat chicken. Remove and place on platter, not touching. Repeat until all pieces are coated. Slowly heat oil. When oil is hot, add a few pieces of chicken and cook at medium heat, turning as necessary until it is a rich golden brown color. Remove one large piece cut a gash next to bone. If flesh is pink, return to pot and continue cooking over low heat until test shows meat white and juicy. Remove and drain on platter covered with layers of paper toweling. Press paper toweling on top of chicken to remove excess fat. Repeat until all pieces are cooked. Delicious hot or cold.
Cajun Country -- New Iberia, Louisiana