• Prep: 25 mins + marinating time  |   Cook: 15 – 20 mins


Crispy baked chicken tenders soaked in a lime and garlic mixture, coated in a golden chilli parmesan crumb. These were succulent and juicy and do you know what made these chicken tenders even better… the lime & sweet chilli mayo + kombucha dip.  This photo and recipe is thanks to @_jos_kitchen

Ingredients (Lime & Sweet Chilli Mayo)

1/2 cup of Made with Kombucha whole egg Mayo
2 tablespoons Made with Kombucha Lime & Sweet Chilli Dressing

Ingredients (Lime & Sweet Chilli Chicken Tenders)

600g chicken tenderloins
1 large egg
2 tablespoons olive oil
2 cloves garlic, crushed
Juice of 1 lime
1 tablespoon fresh parsley, diced
1/2 teaspoon salt and pepper

Ingredients (Lime & Crumb)

1 cup panco breadcrumbs
2 teaspoon dried chilli flakes
1 teaspoon dried Italian herbs
1/4 cup grated parmesan
1/2 teaspoon salt and pepper
1/2 teaspoon garlic powder


  1. To make the Lime & Sweet Chilli Mayo – whisk together ingredients in a bowl and place in fridge until needed.
  2. Preheat oven to 180°C
  3. Whisk all the Chilli Lime Chicken Tender ingredients together except chicken until well combined in a large bowl.
  4. Add chicken tenderloins, coat, cover and refrigerate for 30 minutes.
  5. Mix all the crumb ingredients together in a large bowl
  6. Line a baking tray with nonstick paper.
  7. Once chicken has marinated, take a tenderloin and coat with the breadcrumb mix and place onto baking tray. Repeat until all tenderloins are coated. Leave room between each piece of chicken.
  8. Bake for 10 minutes, turn and bake for a further 5-10 minutes or until chicken is cooked and golden.Serve up with the gut friendly lime & sweet chilli mayo and enjoy!