Place all of the spices and Flax and Crushed Pretzels in a Sealable bag. Blend very thoroughly by sealing and shaking the bag and inverting the bag and shaking more. Place half in a bowl.
Place the chicken pieces in a ceramic dish. Sprinkle liberally with salt and pepper turning pieces over to get both sides. Pour milk over to fully cover pieces. Cover dish with plastic wrap and allow to marinate in fridge for 10-60 minutes.
Preheat oven to 375 degrees. Line rimmed baking sheets with parchment paper. Grease parchment with coconut oil.
Gently beat 2 large egg whites in small bowl.
Remove chicken from fridge and set up your aeembly line: chicken, breading bag, egg whites, breadin bowl, baking pan. Use a slotted spoon to remove chicken pieces from milk (just a few at a time) . Drop the chicken pieces into the bag and gently but throughly dust. Remove from bag and using a slotted spoon dip into egg whites. Then roll each piece individually in the breading bowl and place on prepped cooking sheet. Repeat process until all pieces are double dipped and breaded. DISCARD all leftover breading, egg and milk.
Drizzle each piece with coconut oil (or spray, if using) and place in oven for 12 minutes. Remove from oven and turn each piece over. Apply coconut oil to this side now and return to oven for remaining cook time.
Remove from oven after total 30 minute cooktime or until juices run clear. Let sit 10 minutes before serving. Refrigerate leftovers.