In a large bowl soak chicken in water and vinegar for about 10 minutes.
Rinse well, and pat dry. Add chicken pieces to ziploc bag or large mixing bowl.
Add garlic, salt and black pepper to taste, juice of 2 limes, oregano, and worcheshire sauce. Mix well to combine.
Let marinade for at least 1/2 hour to 1 hour on the counter, or refrigerate if marinating longer or up to overnight. (the longer it marinades the better it will taste). Bring to room temperature before frying.
In a ziploc bad or large mixing bowl add flour, salt and freshly ground pepper.
Add marinated chicken to flour mix in batches (shaking off excess marinade first). Make sure the chicken is completely coated in the flour mix.
Heat saute pan on med heat, add canola oil, and 1 tbs. sugar. When sugar starts to turn a dark golden brown, add chicken pieces (do this in batches, trying not to overcrowd the pan).
Cook for 3 to 4 minutes on each side. Transfer to paper towel lined dish.