Ingredients:
7 thighs of chicken
Milk (500 mL)
1 teaspoon black pepper 1 teaspoon salt
1 teaspoon oregano powder
1 tablespoon garlic powder
two bay leaves
6 whole peppers
flour
3 eggs

two tablespoons milk
a half teaspoon of salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 cup 125 g wheat flour
60 g cornstarch (half a cup)
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon (powder) oregano
1 garlic powder teaspoon
1 teaspoon ground red pepper
1 teaspoon powdered onion
Breadcrumbs (optional)
Oil (or whatever is required)
Preparation:

1. Season the chicken thighs with salt, black pepper powder, oregano powder, garlic powder, 2 bay leaves, and 6 whole peppers in a pot with milk.
2. Bring to a medium heat, cover, and cook for 10 minutes. Remove the lid and cook for another 10 minutes on the other side. Then remove and set aside.
3. Combine the eggs, milk, salt, black pepper powder, and oregano powder in a mixing bowl and set away.
4. In a mixing bowl, combine flour and cornstarch, then season with salt, black pepper powder, oregano powder, garlic powder, red paprika powder, and onion powder.
5. Coat the thighs in flour first, then in the beaten egg.
6. Finally, add the breadcrumbs.
7. Fry until done on one side in a pan with enough oil over medium heat, then flip to cook on the other side.
8. Remove from the oven and place on absorbent paper to cool.
9. Plate and serve.