1 cup oil
1/4 cup white sugar
1 teaspoon vegetable oil
1 teaspoon paprika
1 tablespoon dried chili seasoning
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 chicken, skin-down
2 eggs
1 lard, plus more if necessary
In a large skillet, cook chicken and brown on both sides, about 4 minutes. Remove from skillet, and drain on paper towels.
Heat oil in a large, heavy plastic or metal skillet or frying pan. In a separate medium skillet, melt sugar and oil over medium heat. Use tongs to remove skin from the chicken. Remove chicken from skillet, and place in a bowl.
Place egg in skillet, and bring to a boil. Cook until yolks are just melting, about 5 minutes. Remove chicken from skillet, and place in a bowl.
Put 2 teaspoons flour into skillet with chicken, and fry over medium heat for about 20 minutes. Remove from hot egg, and stir in 1/2 cup lard. When the chicken is cooked, grease a large skillet.
Fry chicken in 2 tablespoons olive oil, 5 to 7 minutes. Remove from skillet, and place in a bowl. After about one minute, tilt the chicken over to keep it from drying out.
Fry chicken in garlic, onion, and bell pepper oil for about 2 minutes, turning once, until browned. Remove from skillet, and cool slightly. Transfer chicken to a serving bowl, and squeeze flavored lard over sides of chicken. Serve to heat up quickly.