crispy coconut chicken fingers

12 chicken tenders

1-2 eggs

1/2 C flour

1 C sweetened coconut flakes

1 C panko bread crumbs

1 1/2 tsp garlic powder

3/4 tsp table salt

3/4 tsp curry powder

1/4 tsp onion powder

1/8 tsp cayenne pepper

Preheat oven to 450. Chop coconut so its pretty fine. Combine coconut w/ panko and spices and mix well. Place flour and eggs in 2 other separate shallow dishes. Dip chicken tender in flour first, then egg, then spice mixture so it's coated well. Place chicken on foil lined cookie sheet, drizzle with a tiny bit of olive oil (if you want a little extra crispiness), and bake for 15-25 min (depending on size). They're so good dipped in sweet & sour sauce!!!

Kettle Corn

Maybe you all do this already, but this is the first time I made this, and it was a major hit.

1/2 cup popcorn kernels
1/4 cup sugar
1/4 cup olive oil
Dash or two of cinnamon (optional)
Salt

Heat oil in a large pot with a lid
Stir popcorn and sugar (and cinnamon) together, pour into oil.
Put the lid on and shake, shake, shake the pot continually, until the popcorn is all popped.
Remove from pan immediately, shake some salt on popcorn, while still hot.
Done.