Coconut Chicken Bites

I got this delicious recipe from my sister-in-law Becca and it has made many appearances at my table since then. It does take a little bit of time to make it, but once you taste it you'll know it's all worth it. Serve with dipping sauce for an appetizer or serve with rice, stir fry, and sauce for a complete meal. Either one is great!

Coconut Chicken Bites

2 cups flaked coconut
1 egg
2 Tb. milk
1/2 cup flour
dash each onion powder, garlic powder, smoked paprika, chili powder
1 1/2 lb. boneless skinless chicken, cut into 3/4 inch pieces
1 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. cumin

1. Preheat oven to 350 degrees. Spray large baking sheet with non stick cooking spray.
2. In a food processor or mini chopper process coconut until finely chopped. Place in pie pan. In another pie pan beat egg and milk. In another pie pan combine flour, onion powder, garlic powder, paprika, and chili powder.
3. Toss chicken in flour mixture, dip in egg mixture, then in coconut. Place in single layer on a spray baking sheet.
4. Bake for 15 - 20 minutes or until chicken is cooked through and no longer pink in the center. Place in large bowl and sprinkle with celery salt, garlic powder, and cumin. Toss to coat. Serve warm with your choice of dipping sauces (I recommend sweet & sour sauce, orange chicken sauce, or barbecue sauce).