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 bell peppers.
2. Bring to medium heat, cover and cook for 10 minutes, after the minutes remove the lid and flip to cook again on that side for another 10 minutes. Then remove and reserve.
3. In a bowl add the eggs, milk, salt, black pepper powder and oregano powder, mix well then set aside.
4. In a bowl, put the flour and cornstarch, 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 skillet with enough oil over medium heat, fry until cooked on one side, then flip to cook on that side.
8. Once well cooked, remove on absorbent paper and let cool.
9. Serve and enjoy.
