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1
Place chicken parts in large stew-pot, add 1 tablespoon of the Goya adobo powder, cover chicken with hot water & bring to a boil.
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2
Lower heat to simmer, cover pot & cook until chicken is just barely tender ( not falling off the bone).Remove chicken pieces from stewpot & allow to come to room temperature.
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3
Meanwhile, in medium bowl, add the eggs, milk, Tabasco sauce, a dash of Goya adobo & the liquid smoke.Beat together well, by hand.
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4
Set aside.
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5
In a second medium bowl, add the white flour, black pepper, onion & garlic powders, crumbled oregano, poultry seasoning & ground cayenne pepper.
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6
Mix together well.
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7
Set aside.
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8
In a heavy-bottomed, deep, medium-sized pot, place enough veg.
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9
or corn oil to equal 6 inches.
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10
Put on stove over medium heat.
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11
Meanwhile, as oil is heating, put 2 Tablespoons of the seasoned flour into the egg/milk mixtue & stir with a fork until just blended.
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12
Dip chicken pieces, one by one, first into seasoned flout to coat, shake off excess & then dredge in the egg/milk mixture, letting excess drip off.
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13
Put each piece back into flour mixture, coat well & tap off excess flour.
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14
Repeat until all pieces are coated, putting each coated piece on a plate or tray until all are coated.
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15
Check for correct oil temperature by putting in only once piece of chicken.
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16
It should get golden-brown within a minute or two ( with tongs or long fork, turn each piece once or twice to brown evenly.)
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17
If chicken doesnt brown within a minute or two, then let oil get a little hotter before adding more chicken.
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18
Fry 2 to 4 pieces at a time;( be sure not to crowd the pot at all; pieces should not touch one another.).
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19
When golden-brown, remove to platter with paper towels to drain off excess oil.
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20
Serve immediately.
