Featured

Fuzzy Caterpillars Recipe

5 2 2
Fuzzy Caterpillars Recipe
Fuzzy Caterpillars Recipe photo by Taste of Home
Publisher Photo

Fuzzy Caterpillars Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 50 min. + marinating Bake: 10 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 50 min. + marinating Bake: 10 min.

Ingredients

  • 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 sweetened shredded coconut
  • 1/2 cup finely chopped cashews
  • 3 large eggs
  • 2 tablespoons milk
  • 1 cup all-purpose flour
  • 1/2 cup canola oil

Directions

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.
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 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. Yield: 2-1/2 dozen (1-1/3 cups sauce).
Originally published as Fuzzy Caterpillars in Halloween Party Favorites 2008, p24

Nutritional Facts

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

  • 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 sweetened shredded coconut
  • 1/2 cup finely chopped cashews
  • 3 large eggs
  • 2 tablespoons milk
  • 1 cup all-purpose flour
  • 1/2 cup canola oil
  1. In a small bowl, combine the yogurts, peel 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. Yield: 2-1/2 dozen (1-1/3 cups sauce).
Originally published as Fuzzy Caterpillars in Halloween Party Favorites 2008, p24

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFuzzy Caterpillars

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
alegurl03 User ID: 6258058 176284
Reviewed Oct. 5, 2011

"I made this for my kids birthday two years ago and my step-dad still asks for it when he comes to visi."

MY REVIEW
allie73 User ID: 5688677 101406
Reviewed Dec. 14, 2010

"These are, by far, the most delicious chicken fingers in the world. We've never bothered making the dipping sauce to go with them as they are so delicious all by themselves. I add some lime zest to the marinade instead, and have been known to simply roll the marinated chicken strips in the coconut/cashew mixture and just skip the egg and flour part, but they are delicious both ways!"

Loading Image

Similar Recipes

More from Taste of Home