Chicharrón de pollo

Pat the boneless chicken dry with paper towels, then cut into bite-sized chunks (approximately 1 to 1.5 inches).

Combine the all-purpose flour, oregano, ground black pepper, and salt in a shallow bowl, stirring well to distribute the seasonings evenly.

Toss the chicken chunks in the seasoned flour mixture until all pieces are fully coated, shaking off any excess.

Heat the oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (or until a small piece of chicken immediately sizzles upon contact).

Working in batches to avoid overcrowding, carefully add the floured chicken pieces to the hot oil and fry until golden brown and crispy on all sides.

Transfer the cooked chicharrón to a paper towel-lined plate to drain excess oil.

Serve hot with your choice of accompaniments such as platano maduro, avocado, or a fresh salad.