In a mortar and pestle, combine olive oil, vinegar, orange or lime juice, oregano, salt, peppercorns, and garlic cloves. Mash until well blended.

Remove excess skin from the chicken, keeping skin intact. Use a large knife to carefully cut into the flesh until reaching the bone, then pound the knife to cut through the bone.

Place chicken in a glass dish and pour the seasoning over it, massaging to ensure even coating. Cover and refrigerate for at least 4 hours, or overnight.

Heat vegetable oil in a large pot to 400 degrees Fahrenheit.

In a large zip-lock bag, combine flour, sazon, and pepper. Shake to mix.

Remove chicken from the refrigerator. In batches, shake chicken pieces in the flour mixture and let them rest on a baking grid.

Fry chicken pieces in hot oil for about 3 minutes each, drain on paper towels.

Reduce oil heat to 300 degrees and return all chicken to the pot. Cover and fry for an additional 10 minutes.

Increase heat back to 400 degrees and fry until deep golden brown.

Remove chicken and drain again on paper towels.