Directions

1. In a mixing bowl, combine the buttermilk marinade ingredients, mixing well. Add the chicken to the buttermilk mixture and marinate for at least 2 hrs. or as long as overnight. In a mixing bowl, combine the chicken flour ingredients and mix well. Reserve.
2. Press Preset and use the left arrow to select Preset 38. Press START/PAUSE to begin preheating to 375 ̊F. Once preheated, the Brio will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to place your food into the Brio.
3. Remove the chicken from the marinade and place it into the chicken flour. Toss the chicken a few times to coat all of the tenderloins.
4. Open the Base Tray and thoroughly spray the Air Circulation Riser with non-stick cooking spray. Place all the chicken in a single layer so they aren’t touching and spray the tenderloins generously with non-stick cooking spray so no dry spots are visible. Close the Brio Base Tray to begin cooking at 375 ̊F for 18 minutes.
5. While the chicken is cooking, combine the Dijon mustard, honey, white vinegar, and cracked black pepper in a small mixing bowl.
6. After nine minutes the Brio will emit 3 sets of triple beeps to alert you to open the Brio and flip the chicken tenders.
7. When the cooking is done the Brio will beep 3 times and display “End”.