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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.
INGREDIENTS:
1/2 cup of Made with Kombucha whole egg Mayo + Kombucha
2 tablespoons Made with Kombucha Lime & Sweet Chilli Dressing + Kombucha
Whisk together in a bowl and place in fridge until needed
Chilli Lime 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
Whisk all ingredients together except chicken until well combined in a large bowl. Add chicken tenderloins, coat, cover and refrigerate for 30 minutes.
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
Mix all ingredients together in a large bowl
METHOD
Preheat oven to 180°C
Line a baking tray with nonstick paper.
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.
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! What to try Made with Kombucha's relish, mayo, dressing, olives or aioli?
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.
INGREDIENTS:
1/2 cup of Made with Kombucha whole egg Mayo + Kombucha
2 tablespoons Made with Kombucha Lime & Sweet Chilli Dressing + Kombucha
Whisk together in a bowl and place in fridge until needed
Chilli Lime 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
Whisk all ingredients together except chicken until well combined in a large bowl. Add chicken tenderloins, coat, cover and refrigerate for 30 minutes.
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
Mix all ingredients together in a large bowl
METHOD
Preheat oven to 180°C
Line a baking tray with nonstick paper.
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.
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! What to try Made with Kombucha's relish, mayo, dressing, olives or aioli?