Chicharron de Pollo is fried chicken I devoured in Puerto Rico and is found in most Caribbean islands. The chicken is marinated in adobo and then breaded in seasoned flour and fried.

For the chicken:
6 to 8 chicken thighs, skin on, bone in
4T olive oil
2T white vinegar
1t oregano
2 packets of Goya Sazon con anchiote (with annatto)
salt
pepper

Combine all ingredients and cover. Allow chicken to marinate for 6 hours or overnight if possible.

For the breading:
2c flour
1 packet Goya Sazon
1t cayenne
salt
pepper

Combine breading ingredients and have a bowl of water handy. Dredge marinated chicken in breading and dip in water then redredge in breading mixture. Heat 1″ of vegetable oil over medium heat until 375 F. Add half of chicken to hot oil and cook 10 minutes covered. Remove lid, turn chicken and cook for 7 more minutes uncovered. Heat oven to 200 F with a wire rack. Remove chicken from the oil and place on a plate lined with paper towels to drain excess oil. Move cooked chicken to the oven and repeat the cooking process with remaining chicken.