Chicharrón de pollo (fried chicharrón de pollo)

Instructions

1. Cut the chicken into medium-sized pieces and put them in a bowl.
2. Crush the garlic with the salt, then add the lime juice, adobo, oregano and pepper.
3. Pour the marinade over the chicken, mix well and let it marinate in the fridge for at least 1 hour, ideally overnight.
4. Drain the pieces, then coat them well in the cornmeal or cornstarch.
5. Heat the oil to 170 °C in a deep saucepan (a piece of bread should sizzle gently).
6. Lower the chicken in small batches and fry for 6 to 8 minutes, turning, until golden and cooked through.
7. Drain on kitchen paper, season lightly with salt and serve hot with lime.