Bacon Brown Sugar Chicken Tenders (Printable)

Smoky bacon wraps around juicy chicken tenders coated in a sweet brown sugar glaze with hints of paprika and garlic.

# What You'll 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

→ Bacon

08 - 8 slices bacon, cut in half

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top.
02 - Pat chicken tenders dry with paper towels. Season both sides generously with salt and black pepper.
03 - In a shallow bowl, combine brown sugar, smoked paprika, garlic powder, and cayenne pepper. Mix well until evenly blended.
04 - Wrap each chicken tender with a half-slice of bacon, overlapping slightly to secure. Use a toothpick 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 wire rack with space between each piece to allow proper air circulation and even cooking.
07 - Bake for 25-30 minutes, turning once halfway through, 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 Suggestions:

01 -
  • The crispy bacon and caramelized sugar create this incredible crackly exterior that gives way to juicy chicken inside.
  • Everything comes together in about 15 minutes of active prep, leaving you free to sip wine while the oven does the heavy lifting.
02 -
  • The sugar burns fast so keep a close eye during those last few minutes and don't walk away from the oven.
  • Let them rest for at least five minutes before serving because the sugar needs time to set up or it'll stick to everything.
03 -
  • Line your baking sheet with foil underneath the wire rack because that burnt sugar is a nightmare to clean up later.
  • If the sugar starts getting too dark before the bacon is crispy, tent a piece of foil over the top for the last few minutes.

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