Espresso and Lime

1 Cube 4 large boneless skinless chicken breasts and place them into a bowl
2 Season with chicken with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a pinch of salt and black pepper
3 In a small bowl, whisk 2 eggs and a pinch of salt and black pepper
4 In a shallow bowl, combine 1 cup of all purpose flour, 1/2 cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 1/4 teaspoon of cayenne pepper (this is optional)
5 Place a large skillet over medium heat and add about 3/4 of an inch of vegetable oil into the skillet
6 While the vegetable oil is heating, working with one piece at a time, dip a seasoned chicken cube into the eggs and then into the flour and cornstarch mixture
7 Press the flour and cornstarch again the chicken to help it adhere and then allow any excess to fall off
8 Repeat this process with about 15 chicken cubes and then transfer them into the oil
9 Cook on the first side for 3-4 minutes or until the bottom is golden and crisp
10 Flip each piece over and cook until both sides are golden and crispy
11 Transfer the crispy boneless wings onto a paper towel lined plate or onto a rack lined sheet pan in a 200 degree oven to stay warm
12 Repeat this process until all of the wings are cooked
13 Toss your wings in the sauce of your choice (further instructions above)
14 Store in an airtight container in the refrigerator and reheat on a sheet pan in a 400 degree oven until heated through and crisp