Chicharrón de Pollo

Toss chicken thighs with lime juice, garlic, oregano, salt and black pepper. Marinate for 20 minutes, or up to overnight in the fridge.

Shake off the extra marinade and toss marinated chicken with flour until lightly coated. Spray or brush with vegetable oil.

Air fry floured chicken in a single layer, in batches if needed, shaking the basket halfway, until deep golden and cooked through (74 C inside).

Serve hot with lime to squeeze over.