Start by washing your chicken pieces under cold water, then trim off any excess fat. Cut the chicken into bite-sized cubes, roughly 1 to 2 inches. Place the chicken in a large bowl and set aside.

In a medium bowl, whisk together the eggs until lightly frothy. In a separate, larger bowl, combine the unflavored protein, baking powder, granulated garlic, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly.

Take each chicken piece and dip it into the egg mixture, ensuring it's fully coated. Then roll it in the dry mixture. For extra crispiness, repeat the egg dip and dry mixture step. Lay each coated piece on a plate.

In a large, deep frying pan, pour enough oil to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches about 350°F. A drop of the coating mixture should sizzle upon contact with the oil.

Carefully place the coated chicken pieces in the hot oil in small batches, frying for about 5 to 7 minutes until they are golden brown and crispy. Use a slotted spoon to remove each batch.

Transfer the chicken bites to a plate lined with paper towels to absorb any remaining oil. Let them rest for a few minutes to ensure they stay crispy. Serve immediately with your favorite dipping sauces.