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Bacon Brown Sugar Chicken Tenders

by

Total Time: 50 minutes (Active: 20 minutes | Inactive: 30 minutes)
Intensity Level: Easy
Yield: 4 servings (about 12-14 tenders)

A Recipe That Bridges Breakfast and Dinner

Imagine the irresistible, caramelized crunch of bacon meeting the juicy tenderness of chicken, all glazed with a sweet and smoky brown sugar crust. These Bacon Brown Sugar Chicken Tenders are exactly that—a crowd-pleasing masterpiece that lives in the delicious space between appetizer, weeknight hero, and game-day superstar. The process is wonderfully simple: wrap, coat, and bake. The oven does the heavy lifting, rendering the bacon perfectly crisp and transforming the sugar into a glossy, flavorful shell that seals in the chicken’s juices. Get ready for a dish that requires minimal effort but delivers maximum flavor and crunch.

Ingredients

For the Chicken Tenders:

  • 1.5 lbs chicken breast tenders (or boneless, skinless breasts, cut into 1-inch strips)

  • 1 lb thin-cut bacon (about 12-14 slices)

  • 1 cup dark brown sugar, packed

  • 2 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp black pepper

  • ¼ tsp cayenne pepper (optional, for a subtle kick)

  • Non-stick cooking spray or parchment paper

For the Dipping Sauce (Optional but Recommended):

  • ½ cup mayonnaise

  • 2 tbsp Dijon mustard

  • 1 tbsp maple syrup

  • 1 tsp apple cider vinegar

Equipment Needed

  • Baking sheet

  • Wire cooling rack (highly recommended for optimal crispiness)

  • Aluminum foil

  • Small mixing bowls (2)

  • Tongs

  • Toothpicks

Step-by-Step Instructions

Step 1: Prep & Preheat (10 minutes)
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil and spray it generously with non-stick cooking spray. This setup is crucial—it allows hot air to circulate around the bacon, ensuring it crisps up beautifully instead of steaming in its own grease.

In a small, shallow bowl, mix the packed dark brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using). Set aside.

Step 2: Wrap & Roll (10 minutes)
Pat the chicken tenders completely dry with paper towels—this helps the bacon adhere. Take one slice of bacon and wrap it snugly around a chicken tender in a spiral, slightly overlapping the bacon on itself. If the bacon slice is very long, you can trim the end. Secure the end of the bacon strip with a toothpick. Repeat with all chicken tenders.

One by one, roll each bacon-wrapped tender thoroughly in the brown sugar spice mixture. Press firmly to ensure an even, generous coating on all sides. Place each coated tender on the prepared wire rack, ensuring they are not touching.

Step 3: Bake to Perfection (30 minutes)
Place the baking sheet on the middle rack of your preheated oven. Bake for 25-35 minutes. The exact time will depend on the thickness of your tenders and bacon. You’re looking for the bacon to be deeply caramelized, crisp, and the chicken to reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of the chicken.

Pro-Tip: For extra caramelization, you can carefully flip the tenders with tongs about 20 minutes into the baking time, but it’s not strictly necessary if using a rack.

Step 4: Rest & Serve (5 minutes)
Once out of the oven, let the tenders rest on the rack for 5 minutes. This allows the sweet, smoky crust to set slightly and makes them easier to handle. Carefully remove any toothpicks.

While the tenders rest, whisk together all the dipping sauce ingredients in a small bowl until smooth.

Serve the tenders warm, with the dipping sauce on the side.

Chef’s Notes & Variations

  • Bacon Choice: Standard thin-cut bacon works best. Thick-cut bacon may not crisp fully in the cooking time needed for the chicken.

  • Sugar Swap: You can use light brown sugar, but dark brown sugar provides a deeper molasses flavor and better color.

  • Spice Level: Adjust the cayenne to your taste. For a different profile, add ½ tsp of chili powder to the sugar mix.

  • Air Fryer Method: Cook at 375°F (190°C) for 15-18 minutes, flipping halfway, until bacon is crisp and chicken is cooked through.

  • Make-Ahead: You can wrap and coat the tenders up to 4 hours ahead. Keep them covered on the rack in the fridge until ready to bake.

  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 375°F for best results (microwaving will soften the bacon).

Nutritional Information

(Per serving, based on 4 servings, including all of the sugar coating, and without optional dipping sauce. Nutritional values are estimates.)

  • Calories: ~580 kcal

  • Total Fat: 27g

  • Saturated Fat: 9g

  • Cholesterol: 145mg

  • Sodium: 880mg

  • Total Carbohydrates: 36g

  • Dietary Fiber: 0g

  • Sugars: 35g

  • Protein: 48g

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