Bacon Brown Sugar Chicken Tenders (Printable version)
Smoky bacon meets sweet brown sugar in these crispy chicken tenders. Ready in 45 minutes, this gluten-free dish delivers perfect caramelization and juicy meat every time.
# List of ingredients:
→ Chicken
01 - 1 lb chicken tenders
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Coating
04 - 2/3 cup packed light brown sugar
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp cayenne pepper
→ Bacon
08 - 8 slices bacon, halved
# Directions:
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 evenly with salt and black pepper.
03 - In a shallow bowl, combine brown sugar, smoked paprika, garlic powder, and cayenne pepper. Mix thoroughly.
04 - Wrap each chicken tender with a half-slice of bacon, overlapping slightly. Secure with a toothpick if needed.
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 for proper air circulation.
07 - Bake for 25–30 minutes, turning halfway through, until bacon is crispy and chicken reaches 165°F internally.
08 - Let rest for 5 minutes before serving. Remove any toothpicks.
# Expert Advice:
01 -
- The brown sugar creates this incredible candy like crust on the bacon that people go crazy for.
- Everything cooks on one pan so cleanup is basically nonexistent.
02 -
- The wire rack is nonnegotiable if you want crispy bacon all the way around instead of soggy bottoms.
- Watch the brown sugar closely at the end because it goes from caramelized to burnt faster than you expect.
03 -
- Thin bacon works better than thick cut here because it crisps before the chicken overcooks.
- Let the coated tenders sit for five minutes before baking so the sugar has time to adhere properly.