Marinate the chicken. In a glass container combine the marinade ingredients and mix well before adding in the chicken pieces and mixing to coat. Seal and refrigerate for at least two hours or overnight.
Prepare the dry ingredients. Once the chicken has marinated for at least 2 hours, combine flour with sazon and adobo seasoning in a large bowl or ziplock bag and mix to combine.
Fry the chicken. Heat the vegetable oil in a heavy bottomed pot. Add a few pieces of chicken to the bowl/bag and toss to coat each piece with flour. Once the oil is hot, fry the chicken in batches, for about 6 minutes or once they reach an internal temperature of 165.
Serve the chicharrones de pollo. Garnish with lime juice. Buen provecho!
buy sazon seasoning or use ½ tsp each of ground annatto seeds, garlic, oregano, cumin, and coriander