TIP: For a vegan version, use breaded vegan chicken tenders. Place 10–12 tenders on the bake tray in an even layer and cook for 20 to 25 minutes, toss with sauce, and serve.
Step-by-step instruction without your screen going to sleep
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
Utensils
Step 1
Place the chicken tenders on the bake tray in an even layer.
Step 2
Flip unit down to the horizontal position and push the lever back to lock position. “LOC” will appear on the display if the toast lever is not pushed back in the lock position.
Step 3
Select BAKE. Use the TEMP/TIME and -/+ buttons to set the temperature to 400°F and the time to 20 to 25 minutes depending on level of desired brownness and crispiness.
Step 4
Insert bake tray in unit. Press START/STOP. Cooking will begin when tray is correctly inserted.
Step 5
To make the sauce, combine remaining ingredients in a medium bowl.
Step 6
To check on the progress of your food, sneak a peek by pulling the bake tray out to pause cooking. Cooking will automatically resume when tray is reinserted.
Step 7
When cooking is complete, remove tray from unit. Place chicken tenders in the bowl with the sauce and toss until evenly coated. Serve immediately.
Place the chicken tenders on the bake tray in an even layer.
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
Step 2 of 7
Flip unit down to the horizontal position and push the lever back to lock position. “LOC” will appear on the display if the toast lever is not pushed back in the lock position.
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
Step 3 of 7
Select BAKE. Use the TEMP/TIME and -/+ buttons to set the temperature to 400°F and the time to 20 to 25 minutes depending on level of desired brownness and crispiness.
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
Step 4 of 7
Insert bake tray in unit. Press START/STOP. Cooking will begin when tray is correctly inserted.
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
Step 5 of 7
To make the sauce, combine remaining ingredients in a medium bowl.
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
Step 6 of 7
To check on the progress of your food, sneak a peek by pulling the bake tray out to pause cooking. Cooking will automatically resume when tray is reinserted.
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
5–6
breaded chicken tenders
1 teaspoon
garlic powder
1/2 teaspoon
ground black pepper, divided
1 tablespoon
lemon juice
2 tablespoons
loosely packed fresh parsley leaves
Step 7 of 7
When cooking is complete, remove tray from unit. Place chicken tenders in the bowl with the sauce and toss until evenly coated. Serve immediately.
