To make flour dip: Mix 3 cups flour, 1/4 corn starch, 1 tbsp Creole seasoning salt, 2 tsp paprika, 2 tsp black pepper, 2 tsp garlic powder, 1 1/2 tsp cayenne pepper, 1 tsp onion powder, 1 tsp smoked paprika, & 1 tsp white pepper.
To make liquid dip: Mix 1 flax egg, 1 1/2 cup unsweetened soy creamer, ½ cup water, 2 tsp Creole seasoning salt, 3 tbsp Creole sauce or spicy brown mustard, & ½ cup hot sauce. Store in a jar in the fridge.
To make chicken cutlets: Lightly season the wheat gluten with 1/4 tsp each of smoked paprika, sweet paprika, black pepper, garlic powder, cayenne pepper, onion powder, white pepper (do not over-season during this step or it will prevent the gluten from binding properly). Add 1 1/2 tsp of salt and 1 tbsp of yeast. Pour in 1/2 cup of cold water and mix flour mixture well. Slowly add another 1/2 cup of cold water until you get a sticky ball. Knead lightly with hands to complete mixing process, then let sit in a warm place free of drafts for 45-60 minutes to rise or overnight. Store in an airtight container in the fridge.