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Fuzzy Caterpillars

 Fuzzy Caterpillars
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
30 ServingsPrep: 50 min. + marinating Bake: 10 min.


  • 3/4 cup (6 ounces) plain yogurt
  • 3/4 cup (6 ounces) pina colada yogurt
  • 1-1/2 teaspoons grated lime peel
  • 1-1/4 teaspoons salt, divided
  • 2 pounds boneless skinless chicken breasts
  • 1 cup sesame ginger marinade
  • 2 tablespoons lime juice
  • 2 cups flaked coconut
  • 1/2 cup finely chopped cashews
  • 3 eggs
  • 2 tablespoons milk
  • 1 cup all-purpose flour
  • 1/2 cup canola oil


  • In a small bowl, combine the yogurts, peel and 1/4 teaspoon salt;
  • cover and refrigerate.
  • 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.
  • 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.

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Fuzzy Caterpillars (continued)

Directions (continued)

  • 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.
  • Place a wire rack in a 15-in. x 10-in. x 1-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.
  • Yield: 2-1/2 dozen (1-1/3 cups sauce).