Place the flour, onion powder, paprika, cumin and cayenne (if used) in a zip log bag and shake a little to mix.
Take chicken out of the marinade, place in the bag, seal and shake well until all the pieces are fully coated.
Place the crumbs in a big plate.
Place the eggs in a bowl, add a pinch of salt and beat them well.
Let them rest for 5-10 minutes.
When the oil is hot, fry the chicken pieces taking care not to over crowd them inside the pan.
When the chicken bites are almost done and just begin to brown, remove them with a slotted spatula and let them cool on a rack, about half an hour. (At this point you can store them in the fridge for up to 2-3 days or freeze them for up to two months).
Fry the chicken bites for the second time until golden brown (bring them to room temperature first, if refrigerated or frozen).