6 chicken legs, 6 chicken thighs
2 cups cider vinegar
6 Tbsp adobo sauce (Latin sauce found in most grocery stores)
1 Tbsp salt
1 Tbsp Mexican oregano
1/2 cup cornflour
1/2 cup flour
2 cups vegetable (or EVOO) oil, seasoned with bacon grease

1. Pour vinegar and adobo sauce into a larg bowl and mix. Place chicken in bowl to marinate for about 12 hours.

2. Mix salt, oregano, cornflour and flour in bag for shaking/coating. A lockable plastic bag works great!

3. Heat oil over medium-high until it reaches 325 degrees F.

4. Coat the pieces one at a time by placing them in the bag and shaking, and place in oil, skin side down. Keeping temperature at 325 degrees, fry for about 15 minutes, flipping halfway through. When the internal temperature reaches 170 degrees, and before the crust gets too dark, remove from pan and drain on paper towel. Serve while still hot!

TIPS: Instead of cornflour, you could use a fishfry. Only be sure to adjust the salt if it is seasoned.