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1
In large bowl whisk together vinegar and salt.
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2
Add chicken pieces and enough water to cover chicken.
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3
Place in fridge for 1 to 2 hours, then drain chicken from brine and pat dry with paper towels.
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4
In a ziploc bag combine, chicken, garlic, onion powder, salt and black pepper to taste, 1 teaspoons oregano, coriander and lime juice.
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5
Shake to combine, marinade for at least 1 hour (overnight is best).
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6
Take chicken out of fridge 30 minutes prior to frying.
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7
Heat a large pot or dutch oven over high heat.
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8
Add enough oil to cover chicken, about halfway (do not fill the pot more than halfway with oil) and heat until it reaches 325 degrees F. If you don't have a thermometer, dip about a inch of the handle of a wooden spoon in the oil if it starts to sizzle, it's hot enough.
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9
While oil is heating, in another ziploc bag combine flour, cornstarch, 1 teaspoons oregano and salt and black pepper to taste.
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10
Shake well to combine.
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11
Add the chicken to the flour mixture one by one, shaking off the excess marinade.
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12
When all of the chicken is in the bag, seal it and shake it again to coat all of the chicken pieces.
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13
When the oil is hot, reduce heat to medium/high.
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14
Add chicken to the hot oil (4 to 5 pieces at a time) shaking off the excess flour.
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15
Let them cook (without touching them) for 10 minutes.
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16
Flip chicken and cook on other side (without touching them) for 10 minutes more.
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17
Remove from oil, drain on a paper towel lined plate.
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18
Proceed with second batch.
