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Fuzzy Caterpillars

Total Time

Prep: 50 min. + marinating Bake: 10 min.


2-1/2 dozen (1-1/3 cups sauce)

Kids and adults will all love this uniquqe way to prepare chicken. The coconut coating provides a crunch and the dip has a tropical flair. Using a food processor makes it easy to chop the cashews.—Taste of Home Test Kitchen


  • 3/4 cup plain yogurt
  • 3/4 cup pina colada yogurt
  • 1-1/2 teaspoons grated lime zest
  • 1-1/4 teaspoons salt, divided
  • 2 pounds boneless skinless chicken breasts
  • 1 cup sesame ginger marinade
  • 2 tablespoons lime juice
  • 2 cups sweetened shredded coconut
  • 1/2 cup finely chopped cashews
  • 3 large eggs
  • 2 tablespoons whole milk
  • 1 cup all-purpose flour
  • 1/2 cup canola oil


  1. In a small bowl, combine the yogurts, zest and 1/4 teaspoon salt; cover and refrigerate.
  2. Cut chicken into 30 thin strips. In a large resealable plastic bag, combine marinade and lime juice; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
  3. Meanwhile, in a shallow bowl, combine coconut and cashews. In another shallow bowl, combine eggs and milk. In a third shallow bowl, combine flour and remaining salt. Drain and discard marinade from chicken.
  4. Coat chicken with flour; dip into egg mixture, then roll in coconut mixture. In a large skillet over medium heat, cook chicken strips in oil in batches for 2 minutes or until lightly browned, turning once.
  5. Place a wire rack in a 15x10x1-in. baking pan; place chicken on rack. Bake, uncovered, at 350° for 10-15 minutes or until chicken is no longer pink. Serve warm with dipping sauce.

Nutrition Facts

1 each: 157 calories, 8g fat (3g saturated fat), 39mg cholesterol, 466mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 8g protein.

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