Bacon Brown Sugar Chicken Tenders

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Difficulty: Easy
Cost: $$

Ingredients

For the Chicken & Bacon:

1.5 lbs (680g) chicken tenderloins (about 18 pieces), patted thoroughly dry
1 lb (450g) thin-cut bacon (standard-cut works, but thin-cut wraps easier)
1 tablespoon all-purpose flour (for dredging)
½ teaspoon black pepper

For the Brown Sugar Glaze:

¾ cup packed dark brown sugar (light brown sugar works too)
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional, for a subtle kick)
½ teaspoon freshly ground black pepper

For Serving (Optional but Recommended):

Ranch dressing for dipping
Blue cheese dressing for dipping
Sliced green onions
A simple side salad or coleslaw to cut the richness

Instructions

Step 1: Prep and Preheat

Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with heavy-duty aluminum foil for easy cleanup. Place an oven-safe wire rack on top of the baking sheet and lightly coat it with non-stick cooking spray. This setup is crucial—it allows hot air to circulate, rendering the bacon fat and crisping the bacon on all sides.
In a medium bowl, whisk together all the ingredients for the Brown Sugar Glaze: dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne (if using), and black pepper. Set aside.
On a plate, combine the 1 tablespoon of flour with ½ teaspoon of black pepper. Dredge each chicken tenderloin lightly in this flour mixture. The thin coating of flour helps the glaze adhere and soaks up any excess moisture for a better crust.

Step 2: Wrap the Tenders

Take one strip of bacon. If it’s very long, you can cut it in half. Starting at one end, wrap the bacon around a floured chicken tender in a spiral, slightly overlapping the bacon as you go. The ends of the bacon should meet or slightly overlap on the underside of the tender.
Pro-Tip: Stretch the bacon slightly as you wrap. This helps it stay in place and crisps more evenly.
Place the bacon-wrapped tender seam-side down on the prepared wire rack. Repeat with all chicken tenders, ensuring they are not touching on the rack.

Step 3: Apply the Glaze and Bake

Using your hands or a spoon, generously pack the brown sugar spice mixture onto the top and sides of each bacon-wrapped tender. You want a full, even coating—this will create the magical, caramelized crust.
Carefully place the baking sheet in the preheated oven. Bake for 15 minutes.

Step 4: Flip and Finish

After 15 minutes, the bacon should be starting to cook and the sugar will be melted. Carefully flip each tender using tongs. The sugar will be hot and sticky, so be cautious.
Once flipped, you can sprinkle any remaining brown sugar mixture over the second side, though a generous layer will already be there from the initial packing.
Return the baking sheet to the oven and bake for another 10-15 minutes, or until the bacon is fully cooked and crisp, and the chicken is cooked through (internal temperature of 165°F / 74°C). The sugar will be deeply caramelized and bubbly.

Step 5: Rest and Serve

Remove the baking sheet from the oven. Let the tenders rest on the rack for 5 minutes. This rest period allows the molten sugar to cool slightly into a glossy glaze and the juices in the chicken to redistribute.
Transfer to a serving platter. Garnish with sliced green onions for a pop of color and freshness.
Serve immediately with your chosen dipping sauces on the side.

Chef’s Notes & Tips for Success

The Dry Chicken Rule: Patting the chicken completely dry is non-negotiable. Any surface moisture will steam the bacon instead of letting it crisp and will make the sugar glaze slide off.
Bacon Choice: Standard-cut bacon works, but thin-cut is the secret weapon. It wraps easily, cooks quickly, and gets wonderfully crisp without overcooking the chicken. For a more intense smoky flavor, use a thick-cut hickory-smoked bacon, but note it may require a slightly longer cooking time.
Avoid the Burn: If your brown sugar glaze starts to look too dark too quickly, you can tent the baking sheet loosely with foil during the last 5-10 minutes of cooking. Ovens vary, so keep an eye on them!
Make-Ahead & Storage: You can wrap the tenders (through Step 2) up to 24 hours in advance and store them covered in the fridge—add the sugar glaze right before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or toaster oven to restore crispness; the microwave will make them soggy.

Nutrition Information (Per Serving, 3 tenders, without dipping sauce)

Calories: ~520
Total Fat: 27g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 135mg
Sodium: 780mg
Total Carbohydrates: 28g
Dietary Fiber: 0g
Total Sugars: 26g (Includes 26g Added Sugars)
Protein: 38g

Note: Nutritional values are estimates calculated using standardized databases and will vary based on specific ingredient brands, the leanness of the bacon, and exact portion sizes. This is an indulgent treat; balance it with lighter sides.

The Final Word on Bacon Brown Sugar Chicken Tenders

The magic of this recipe lies in its glorious, unapologetic simplicity and the alchemy that happens in a hot oven. The bacon fat renders, basting the chicken in smoky richness while the sugar melts into a lacquered, spiced shell that crackles with each bite. It’s a perfect harmony of textures and tastes: the juicy, tender chicken, the salty, crisp bacon, and that addictive sweet-and-savory crust.

These tenders are a testament to the fact that the best party food often requires minimal fuss for maximum applause. They bypass the need for a fryer, yet deliver all the craveable satisfaction of deep-fried bar food. Serve them piled high on a platter and watch as hands reach from every direction. Just make sure you grab one for yourself before they’re all gone. They’re not just chicken tenders; they’re a flavor experience that turns an ordinary meal into a memorable event.