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In a bowl, combine the milk, salt, black pepper, oregano powder, garlic powder, bay leaves, and whole peppercorns.
Add the chicken thighs to the mixture, ensuring they are fully submerged. Let the chicken marinate in the fridge for at least 2 hours, or overnight for maximum flavor.
Prepare for Coating:
Once the chicken is done marinating, crack the eggs into a bowl and whisk them together.
In another bowl, pour enough flour to coat the chicken pieces. Add a pinch of salt and pepper to the flour for seasoning.
Coat the Chicken:
Dip each marinated chicken thigh into the egg mixture, ensuring it is fully coated.
Then dredge the chicken in the flour, making sure each piece is well coated with the flour mixture. You can double-coat the chicken by dipping it back into the egg and then the flour for an extra crispy texture.
Fry the Chicken:
Heat oil in a large frying pan over medium heat. You want enough oil to partially submerge the chicken, about 2 inches deep.
Once the oil is hot, carefully add the chicken thighs. Fry for 6-8 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 165°F or 75°C).
Remove the chicken from the oil and place it on paper towels to drain excess oil.
Serve:
Serve your homemade KFC-style chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.
Serving and Storage Tips:
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