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:
- 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.
- 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.
- Combine the eggs, milk, salt, black pepper powder, and oregano powder in a mixing bowl and set away.
- 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.
- Coat the thighs in flour first, then in the beaten egg.
- Finally, add the breadcrumbs.
- Fry until done on one side in a pan with enough oil over medium heat, then flip to cook on the other side.
- Remove from the oven and place on absorbent paper to cool.
- Plate and serve.