The Night I Discovered Bacon Brown Sugar Chicken Tenders
Alright, so picture this: it’s pouring rain, the kids are hangry, and I’ve only got half an hour before everyone mutinies. I glance in the fridge—bacon, chicken tenders, and a sad, half-used bag of brown sugar. Lightning bolt moment! I mash ‘em all together (not literally, though that’d be something), pop them in the oven, and suddenly the kitchen smells like heaven on earth. Seriously, my husband wandered in from the garage, nose first. Now we basically make these every time the weather gets weird or we just want something that feels a little bit over-the-top, you know?
Why I Keep Making These (Even When I Probably Shouldn't)
I make these when I want to look fancy but not actually do much heavy lifting in the kitchen. My family goes bonkers for the combo of crispy bacon and sweet, sticky caramelized sugar. Plus, you can prep the whole tray in like, seven minutes flat if you’re moving fast. And let’s be real—wrapping raw chicken in bacon is a messy job (stickiness warning!) but worth it. I used to hate the cleanup, but aluminum foil is my saving grace. Also, I've totally microwaved leftovers for breakfast. No shame.
What You'll Need (And a Few Handy Substitutes)
- Chicken tenders (about 1.5 lbs) – I sometimes cheat and use chicken breasts cut into strips. Tenders are juicier, though.
- Bacon – Regular or thick cut, but honestly, whatever’s in the fridge works fine. My Nan swore by streaky bacon. Turkey bacon if you must, but it’s just not the same, mate.
- Brown sugar – Light or dark, doesn’t matter. If you’re out, a bit of maple syrup mixed with white sugar kind of works in a pinch.
- Smoked paprika – Adds a little oomph, but you can skip if you’re not fussed.
- Black pepper – A good sprinkling.
- Chili powder (optional) – I add this when the kids aren’t looking.
- Salt to taste – Or not, since bacon’s salty enough most times.
How I Throw These Together
- First things first, preheat your oven to 375°F (or 190°C if you’re fancy like that). Line a baking tray with foil. Trust me, you’ll thank yourself later. If you forget, scrubbing caramelized sugar is the worst.
- Pat your chicken tenders dry — I always forget this step and end up with bacon sliding everywhere, so don’t skip it like me.
- Wrap each tender in a strip of bacon. Sometimes I need one-and-a-half strips if the tenders are big. Shrug, just tuck it under.
- Mix brown sugar, smoked paprika, and black pepper (plus chili powder if you’re feeling wild) in a bowl. Roll your bacon-wrapped chicken in this mixture until they’re well coated. This is where I usually sneak a little taste of the sugary mix (probably not recommended, but I do it anyway).
- Lay the tenders on your baking tray. Try to give them some space — crowded trays steam not roast. Learned that the hard way.
- Bake for about 25-30 minutes, then flip on the broiler for a couple minutes if you want extra crispy bacon on top. Keep an eye on it—sugar burns fast (ask my smoke alarm).
- Let them cool for a few minutes, or until you can actually pick one up without burning your fingers off. Dig in!
Notes From My Chaos Kitchen
- The sugar caramelizes more if you use dark brown sugar, but sometimes it gets a bit too crispy round the edges. Light brown is safer if you’re nervous.
- If you’re low on bacon (how?), try cutting strips lengthwise so it stretches further. Actually, I find it works better if you use the full strip… but desperate times.
- I used to bake these on a rack, thinking it’d keep them crispier. All that did was make more dishes, so now I just use foil and call it a day.
Some Oddball Variations (Not All Were Winners)
- Once I swapped in prosciutto instead of bacon. Tasted good, but got a bit too salty. Maybe that’s just my palate.
- I’ve tried adding a bit of hot honey to the brown sugar for heat. Actually, I think it works better if you brush it on after baking, not before—otherwise it gets too dark.
- Tried it with chicken thighs cut into strips. Didn’t hold together as well, but the flavor was bonkers (in a good way?)
Do You Really Need Fancy Equipment?
Look, a baking rack keeps them a bit crispier—but I just use a baking tray lined with foil. No rack? Just flip them halfway through, works almost as well. If you’ve only got an air fryer, these cook up in about 15 minutes; just drop the temp a smidge and check at 12 minutes.
What About Leftovers? (If There Are Any)
Store any extras in an airtight container in the fridge, up to 3 days. I think they taste even better the next day, especially chopped over a green salad. They reheat in the oven or air fryer (microwave works, but the bacon gets floppy). Though honestly, in my house, it never lasts more than a day!
How I Like To Serve These (But You Do You)
I pile them on a platter and set out toothpicks for appetizers—or just plonk them next to mashed potatoes and roasted green beans for dinner. My sister dunks hers in ranch, but I prefer spicy ketchup (don’t @ me). They’re also weirdly good cold, straight from the fridge, but maybe that’s just me. Honestly, I once made a sandwich with leftovers, and it was top-tier comfort food.
What I've Learned (The Hard Way)
- Don’t rush the broiling step! I once tried to brown the bacon in under a minute and it went form golden to charcoal in a blink. Watch them like a hawk.
- Letting the chicken rest a bit before serving really helps—otherwise, the sugar is lava and the bacon slips right off.
- If the bacon keeps unwrapping, you can pin it with a toothpick. But then you have to remember to take them out. (Guess how I learned that...)
Curious? Answers to Questions I Get All the Time
- Q: Can I make these ahead?
Totally—you can wrap and sugar them up a day ahead, then bake right before serving. They do taste best fresh, but they’re still good after a reheat. - Q: Is there a way to make them gluten free?
Yep, just watch your bacon and spice labels. Most are fine, but double-check if you’re serving someone super sensitive. - Q: How do I make them spicier?
Chili powder in the sugar mix, or hit them with hot sauce after baking. I use a Texas-style hot sauce sometimes—see this list for inspiration. - Q: My bacon didn’t crisp!
Crank up the broiler for a couple minutes at the end. And try to use thinner bacon if you like it super crispy. Here’s a solid guide on bacon crisping. - Q: Can I freeze them?
I haven’t tried, but my friend swears by freezing after baking. Reheat in the oven, not the microwave, else they get soggy. If you try it, let me know?
Oh, and one quick tangent—has anyone else noticed how brown sugar always goes rock hard at the worst possible moment? I started storing mine with a marshmallow (saw it on King Arthur Baking) and it’s honestly a game-changer.
If you end up making these Bacon Brown Sugar Chicken Tenders, let me know how it goes! Or if you invent a variation that actually works (unlike my pineapple experiment), please share. Happy cooking, friend!
Ingredients
- 1 lb chicken tenders
- 8 slices bacon
- ½ cup brown sugar, packed
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Nonstick cooking spray
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with foil and coat with nonstick cooking spray.
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2In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, black pepper, and salt.
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3Wrap each chicken tender with a slice of bacon, securing the ends underneath.
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4Roll each bacon-wrapped chicken tender in the brown sugar mixture, pressing gently to coat all sides.
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5Place the coated chicken tenders on the prepared baking sheet. Bake for 25-30 minutes, or until the bacon is crispy and the chicken is cooked through.
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6Let cool for a few minutes before serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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