Fuzzy Caterpillars

Name: Fuzzy Caterpillars
Ingredients: 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

13 ingredients

5 steps

Ingredients

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

Directions

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.