Bacon Brown Sugar Chicken Tenders (Print View)

Crispy bacon-wrapped chicken tenders with a sweet brown sugar and spice coating, perfect for easy weeknight dinners or party appetizers.

# 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 (optional)

→ Bacon

08 - 8 slices bacon, cut in half

# Step-by-Step Directions:

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 Suggestions:

01 -
  • The bacon keeps the chicken incredibly juicy while developing a caramelized shell that shatters when you bite in.
  • It comes together in under 15 minutes of active prep but tastes like something from a restaurant menu.
02 -
  • That brown sugar will melt and create a sticky glaze so using a wire rack prevents them from sitting in pooled caramel.
  • The toothpicks are not always necessary but they save you from chasing unwrapped bacon across the baking sheet.
03 -
  • The wire rack step feels optional but it makes the difference between evenly crispy bacon and soggy underside spots.
  • Let them rest for at least 5 minutes so the juices redistribute, otherwise they will run onto your plate when you cut in.

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