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These bacon brown sugar chicken tenders bring together juicy chicken and caramelized bacon for a sweet and savory main dish that’s always gobbled up at family gatherings. The contrast of smoky, salty bacon with the sugary rub makes this a standout for both weeknight dinners and party platters.
My first time making these was for a football party when I needed something quick but impressive. There were zero leftovers—everyone wanted the recipe and they’ve become my go-to for any potluck.
Ingredients
- Chicken tenders: Choose plump pink pieces free from excess liquid for the juiciest result
- Bacon: Thick cut bacon delivers the best flavor and helps prevent overcooking the chicken
- Brown sugar: Light or dark both work but dark gives a deeper caramel note
- Paprika: Smoked or sweet adds a subtle warmth and color
- Garlic powder: Rounds out the sweet and smoky flavors
- Black pepper: Freshly cracked if possible for little pops of heat
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 F so it is hot and ready when the chicken tenders are wrapped
- Trim and Prep the Chicken:
- If the chicken tenders are extra large slice each in half lengthwise this helps them bake evenly and get perfectly tender inside
- Wrap Tenders with Bacon:
- Take one slice of bacon and wrap it snugly around each chicken piece securing with a toothpick at the seam if needed
- Mix the Sweet Rub:
- Stir together brown sugar paprika garlic powder and black pepper in a small bowl breaking up any lumps for an even coating
- Coat the Chicken:
- Roll each bacon wrapped tender in the brown sugar mixture pressing to coat every side well so it bakes up sticky and delicious
- Arrange and Bake:
- Put the coated chicken tenders on a baking sheet lined with parchment paper for easy cleanup Bake for 20 to 25 minutes or until the bacon is crisp and the chicken is cooked all the way through
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I am obsessed with the way brown sugar melts around the bacon and chicken leaving crispy sweet bits on the sheet tray. My kids always scramble to grab the stickiest piece first so I started doubling the recipe on weekends.
Storage Tips
Keep any cooked chicken tenders in an airtight container in the fridge for up to three days. They’re tasty cold but can be reheated in a toaster oven at 350 F for 8 minutes to crisp up the bacon again. These freeze pretty well too—just wrap individually and thaw overnight in the fridge before reheating.
Ingredient Substitutions
If you want to swap in turkey bacon it works but will not get quite as crispy as pork. For a smoky twist try chipotle powder in the rub instead of paprika. Boneless thighs cut into strips can replace tenders for dark meat fans.
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Serving Suggestions
Pile these on a big platter and serve with ranch dressing or honey mustard for dipping. I also like to pair them with buttered corn or a simple green salad to balance out the richness. They work well sliced up in wraps or tossed into a chopped salad the next day.
Cultural Touch
Bacon wrapped chicken dishes have been a crowd pleaser across the South for decades. Adding brown sugar gives it that barbecue pit vibe even when making them in the oven. My grandma always said every party needs a little sweet and salty bite and she was right.
Commonly Asked Questions
- → How do you keep bacon crisp when baking with chicken?
Bake the chicken on a wire rack over a baking sheet to allow air circulation, which helps bacon become crisp.
- → Can you use turkey bacon instead of pork bacon?
Yes, turkey bacon can be used as a lower-fat option, but texture and crispiness may vary slightly.
- → What can I serve with bacon brown sugar chicken tenders?
They pair well with mashed potatoes, roasted vegetables, or a crisp green salad for a balanced meal.
- → How do you prevent the brown sugar from burning?
Baking at the recommended 375°F temperature and lining the pan with parchment helps control caramelization.
- → Can you prepare the chicken tenders ahead of time?
Yes, you can wrap and coat the chicken in advance. Refrigerate until ready to bake for best flavor and texture.