Espresso and Lime

0 Cube 2 pounds of boneless skinless chicken breast and set to the side for now
1 In a shallow bowl, whisk 2 large eggs with 2/3 cup of milk and generously season with salt and black pepper
2 In a separate shallow bowl, whisk 2 cups of all purpose flour with 1 teaspoon of sea salt, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of chili powder and 1/4 teaspoon of black pepper
3 Working with one piece of chicken at a time, dip the chicken into the egg mixture first then into the flour mixture then back into the eggs and into the flour once more creating a double coating
4 Place each breaded piece of chicken onto a cooling rack to rest while you repeat the process with each piece
5 Once all of the chicken has been coated, add 24 ounces of neutral oil into a large skillet and place over medium high heat
6 When the oil reaches between 350-375 degrees, carefully drop about 1/3 of the pieces of chicken into the oil and fry for 5-6 minutes or until the breading is golden brown, crisp and the chickens internal temperature reaches 165 degrees
7 Transfer the fried boneless wings onto a clean cooling rack and repeat the process until all of the chicken is fried
8 If you are serving the wings without tossing them in sauce, season with salt or your favorite chicken seasoning as soon as they are pulled out of the oil while they are still nice and hot
9 If you are making the honey hoisin sauce, add a tablespoon of butter into a large skillet placed of medium heat
10 As soon as the butter melts, add 1/2 cup of hoisin sauce and 3 tablespoons of honey and bring the sauce up to a simmer
11 Add the chicken wings, toss and serve!