1 broiler/fryer chicken (about 4 pounds), cut up
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder, divided
1 teaspoon salt, divided
1 teaspoon coarsely ground pepper, divided
1 cup dry bread crumbs
3/4 cup all-purpose flour
2 large eggs, beaten
1/4 cup canola oil
1/4 cup butter
Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere.
In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.