Bacon Brown Sugar Chicken Tenders (Printable Version)
Crispy bacon-wrapped chicken tenders with a sweet brown sugar coating. Perfect for family dinners or as crowd-pleasing appetizers.
# 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 Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat the chicken tenders dry with paper towels. Season both sides with salt and black pepper.
03 - In a shallow bowl, combine brown sugar, smoked paprika, garlic powder, and cayenne pepper if using.
04 - Wrap each chicken tender with a half-slice of bacon, overlapping slightly. Secure with a toothpick if necessary.
05 - Roll each bacon-wrapped chicken tender in the brown sugar mixture, pressing gently to coat all sides.
06 - Arrange the tenders on the wire rack, spacing them out to allow air circulation.
07 - Bake for 25-30 minutes, turning once halfway through, until the bacon is crispy and the chicken is cooked through (internal temperature should reach 165°F).
08 - Let rest for 5 minutes before serving. Remove toothpicks if used.
# Expert Tips:
01 -
- The bacon keeps the chicken impossibly juicy while getting perfectly crispy
- That sweet and salty coating creates a restaurant quality finish with zero effort
- They disappear faster than you can plate them
02 -
- Skipping the wire rack results in soggy bacon since the fat has nowhere to drain
- That final broil for 1 to 2 minutes creates next level caramelization but watch it like a hawk
- Letting them rest is non negotiable or the juices will run all over your cutting board
03 -
- Pat the bacon with paper towels before wrapping to remove excess moisture
- Room temperature chicken cooks more evenly than cold from the fridge