Fuzzy Caterpillars

• 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 350u0b0 for 10-15 minutes or until chicken is no longer pink. Serve warm with dipping sauce.

plain yogurt, colada yogurt, lime zest, salt, chicken breasts, sesame ginger marinade, lime juice, coconut, cashews, eggs, milk, flour, canola oil

Taken from www.tasteofhome.com/recipes/fuzzy-caterpillars/ (may not work)