Bacon Brown Sugar Chicken Tenders (Printable Version)
Smoky bacon-wrapped chicken tenders with a caramelized brown sugar coating.
# Ingredient List:
→ Chicken
01 - 1 lb chicken tenders
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Coating
04 - 2/3 cup light brown sugar, packed
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp cayenne pepper
→ Bacon
08 - 8 slices bacon, cut in half
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken tenders dry with paper towels. Season both sides thoroughly with salt and black pepper.
03 - In a shallow bowl, combine light brown sugar, smoked paprika, garlic powder, and cayenne pepper. Mix until evenly distributed.
04 - Wrap each chicken tender with a half-slice of bacon, overlapping slightly to secure. Use toothpicks if needed to hold bacon in place.
05 - Roll each bacon-wrapped tender in the brown sugar mixture, pressing gently to coat all sides evenly.
06 - Place tenders on the prepared wire rack, spacing them apart to allow proper air circulation for even cooking.
07 - Bake for 25–30 minutes, turning once halfway through. Cook until bacon is crispy and chicken reaches internal temperature of 165°F.
08 - Let tenders rest for 5 minutes before serving. Remove any toothpicks used during preparation.
# Expert Tips:
01 -
- The combination of crispy salty bacon and caramelized brown sugar creates this irresistible sweet and savory crust that everyone fights over.
- They come together in under 45 minutes with almost zero effort but taste like something from a restaurant.
02 -
- I learned the hard way that skipping the wire rack results in soggy bottoms because the bacon fat pools underneath.
- Broiling for just 1 to 2 minutes at the end creates that gorgeous caramelized crust, but walk away for even a moment and you will burn the sugar.
03 -
- Room temperature chicken wraps more easily with bacon, so let it sit out for 20 minutes before starting.
- Thick brown sugar clumps can burn, so rub the mixture through your fingers to break them up before coating.