Ingredients:
7 🍗 chicken thighs
500 ml milk 🍶
1 teaspoon salt 🧂
1 teaspoon black pepper
1 teaspoon oregano powder
1 teaspoon garlic powder 🧄
2 bay leaves
6 bell peppers (whole)
Flour
3 eggs 🥚
2 tablespoons milk 🍶
1/2 teaspoon salt 🧂
1/2 teaspoon black pepper (powder)
1/2 teaspoon oregano (powder)
125 g wheat flour (1 cup)
60 g cornstarch (1/2 cup)
1 teaspoon salt 🧂
1 teaspoon black pepper (powder)
1 teaspoon oregano (powder)
1 teaspoon garlic (powder)
1 teaspoon red paprika (in powder)
1 tsp onion (powder)
Breadcrumbs (if needed)
Oil (if needed)
Preparation:
- In a pan, place the chicken thighs, add the milk and season with salt, black pepper powder, oregano powder, garlic powder, 2 bay leaves and 6 whole bell peppers.
- Bring to medium heat, cover and cook for 10 minutes. After a few minutes, remove the lid and turn the cooking on this side for another 10 minutes. Then remove and set aside.
- In a bowl add the eggs, milk, salt, black pepper powder and oregano powder, mix well and set aside.
- 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.
- Dip the thighs first in the flour, then in the beaten egg.
- Finally, add the breadcrumbs.
- In a pan with enough oil over medium heat, fry until one side is cooked, then turn so that this side is cooked.
- Once cooked, unmold on absorbent paper and let cool.
- Serve and enjoy
