Bacon Brown Sugar Chicken Tenders (Printable)
Crispy bacon-wrapped chicken tenders with a sweet and savory brown sugar coating
# What You Need:
→ 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 (optional)
→ Bacon
08 - 8 slices bacon, cut in half
# How To Cook:
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 evenly with salt and black pepper.
03 - In a shallow bowl, combine brown sugar, smoked paprika, garlic powder, and cayenne pepper if using. Mix thoroughly.
04 - Wrap each chicken tender with a half-slice of bacon, overlapping slightly. Secure with a toothpick if needed.
05 - Roll each bacon-wrapped tender in the brown sugar mixture, pressing gently to coat all sides evenly.
06 - Place tenders on the wire rack with space between each piece to allow proper air circulation.
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 rest for 5 minutes before serving. Remove toothpicks if used.
# Expert Tips:
01 -
- The combination of crispy bacon and caramelized sugar creates that perfect sweet and salty crunch
- These come together in under 15 minutes of prep and disappear even faster
- They reheat beautifully for lunch the next day if you somehow have leftovers
02 -
- The sugar will bubble and create some smoke on your pan which is completely normal
- Broiling for the last minute creates incredible caramelization but watch it like a hawk
- A meat thermometer takes the guesswork out of knowing when the chicken is done
03 -
- Pat the chicken really dry before seasoning or the coating wont stick properly
- Room temperature chicken cooks more evenly than cold from the fridge