1. Place the chicken thighs in a pan, add the 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 let cook for 10 minutes, after the minutes remove the lid and turn to cook again on that side for another 10 minutes. Then withdraw and reserve.
3. In a container add the eggs, milk, salt, black pepper powder and oregano powder, mix well then set aside.
4. In a bowl, place the flour and cornstarch, then season with salt, black pepper powder, oregano powder, garlic powder, red paprika powder and onion powder, mix well.
5. Pass the thighs first through the flour, then through the beaten egg.
6. To finish with the breadcrumbs.
7. In a pan with enough oil over medium heat, fry until cooked on one side, then turn to cook on that side.
8. Once well cooked, remove on absorbent paper and let cool.
9. Serve and enjoy.
