1. Place chicken thighs in a saucepan, add milk and season with salt, black pepper powder, oregano powder, garlic powder, 2 bay leaves and 6 whole peppers.
2. Bring to medium heat, cover and cook for 10 minutes, after the minutes remove the lid and flip to cook again on this side for another 10 minutes. Then remove and reserve.
3. In a container add the eggs, milk, salt, black pepper powder and oregano powder, mix well then set aside.
4. Place flour and cornstarch in a bowl, then season with salt, black pepper powder, oregano powder, garlic powder, red paprika powder and onion powder, mix well.
5. Dip the thighs first in the flour, then in the beaten egg.
6. Finish with the breadcrumbs.
7. In a pan with enough oil over medium heat, fry until cooked on one side, then flip to cook on that side.
8. Once cooked, remove onto absorbent paper and leave to cool.
9. Serve and enjoy.
6. Finish with the breadcrumbs.
7. In a pan with enough oil over medium heat, fry until cooked on one side, then flip to cook on that side.
8. Once cooked, remove onto absorbent paper and leave to cool.
9. Serve and enjoy.
