Introduction
The oven hums, bacon fat sizzles, and a warm brown-sugar scent curls through the kitchen — that’s the sound of dinner turning into something comfy. I call this one Bacon-Wrapped Chicken Tenders because it’s simple, crowd-pleasing, and always takes me back to Sunday dinners. First, I’ll show you how to make these in minutes, then share small tricks I learned by doing them a few hundred times. If you like easy weeknight wins, try pairing them with a quick salad from my cheesy garlic chicken wraps for a fuller meal.
Why You’ll Love This
- Fast: Ready from fridge to table in about 35 minutes.
- Kid-friendly: Sweet-salty flavors please picky eaters.
- Budget-smart: Uses everyday pantry staples.
- Make-ahead friendly: Prep, then bake when you’re ready.
- Versatile: Swap spices to dress them up or down; see my slider idea with chicken bacon ranch sliders for party inspiration.
Quick Recipe Snapshot
- Servings: 4 (about 12–16 tenders)
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Total time: 30–35 minutes
- Skill level: Easy
- Taste: sweet + smoky + lightly spicy
You’ll feel confident—these are straightforward and forgiving.
Ingredients You’ll Need
- Chicken tenders — lean, similar size
- Chef note: Trim thin ends for even cooking
- Bacon — thin-cut works best
- Chef note: Thicker bacon needs longer bake
- Brown sugar — light or dark
- Chef note: Packs a sweet, caramel crust
- Chili powder — adjust to taste
- Chef note: Adds warmth, not heat
- Salt — kosher preferred
- Chef note: Season sparingly if bacon is salty
- Pepper — freshly ground
- Chef note: Brightens flavors when added last
- Spices (optional, to taste) — smoked paprika, garlic powder
- Chef note: Use any favorite blend
How to Make It
- First, preheat the oven to 400°F (200°C) or fire up your smoker. Arrange a rack so tenders sit on a sheet pan.
- Next, pat chicken dry and season with salt, pepper, and your chosen spices. You want a light coating so the bacon and sugar shine.
- Then, wrap each tender with a slice of bacon. If needed, secure with a toothpick; the bacon should overlap slightly.
- Meanwhile, mix brown sugar and chili powder in a small bowl until evenly combined. The mix will smell sweet and smoky.
- After that, sprinkle or press the sugar-chili mixture onto each wrapped tender so it clings to the bacon. Aim for an even layer.
- Finally, place tenders on a parchment-lined baking sheet or directly in the smoker. Bake 20–25 minutes, turning once if your bacon browns unevenly. Look for crisp bacon, golden sugar crust, and an internal chicken temp of 165°F. Serve hot and listen for the happy crunch.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-cut tenders and pre-sliced bacon to speed assembly.
- Common mistake + fix: Bacon browns too fast — tent loosely with foil for the first 12 minutes, then remove to crisp.
- Simple variation: Add a pinch of smoked paprika and serve with honey mustard for dipping.
Serving Ideas
- Weeknight dinner: Serve with roasted green beans and mashed potatoes.
- Game-day snack: Arrange on a platter with toothpicks and a small bowl of ranch.
- Brunch twist: Slice and tuck into warm biscuits with scrambled eggs.
- Holiday appetizer: Keep warm in a low oven and offer cranberry mustard on the side.
- Garnish idea: Sprinkle chopped parsley or sliced scallions for color and freshness; see comfort-style pairings like my comfort food chicken notes.
Storing & Leftovers
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Flash-freeze cooked tenders, then bag for up to 2 months.
- Reheat: Warm in a 350°F oven for 8–10 minutes to keep bacon crisp.
Leftover idea: Chop and toss into a grain bowl or sandwich for next-day flavor.
Bacon-Wrapped Chicken Tenders
Ingredients
Method
- Preheat the oven to 400°F (200°C) or fire up your smoker. Arrange a rack so tenders sit on a sheet pan.
- Pat chicken dry and season with salt, pepper, and your chosen spices. Aim for a light coating so the bacon and sugar shine.
- Wrap each tender with a slice of bacon and secure with a toothpick if needed, ensuring the bacon overlaps slightly.
- In a small bowl, mix brown sugar and chili powder until evenly combined. The mix will smell sweet and smoky.
- Sprinkle or press the sugar-chili mixture onto each wrapped tender for an even layer.
- Place tenders on a parchment-lined baking sheet or directly in the smoker and bake for 20–25 minutes, turning once if the bacon browns unevenly.
- Look for crisp bacon, a golden sugar crust, and an internal chicken temperature of 165°F before serving hot.
Notes
FAQs
Q: Can I make these ahead?
A: Yes — wrap and sugar-coat the tenders, then refrigerate for up to 24 hours; bake when guests arrive.
Q: What can I substitute for brown sugar?
A: Use maple syrup or honey for a sticky glaze, but watch the oven closely so sugars don’t burn.
Q: How do I know Bacon-Wrapped Chicken Tenders are done?
A: Look for deeply browned bacon, a caramelized sugar crust, and clear juices; the internal temperature should read 165°F.
Q: Can I freeze them raw?
A: You can freeze raw, wrapped tenders on a tray, then bag; thaw in the fridge before baking for best texture.
Final Thoughts
I make these Bacon-Wrapped Chicken Tenders when I want a little comfort without fuss. Try a small batch first, then double it for company — everyone asks for seconds. Tweak the spice and dipping sauce until it feels like your version of cozy.
Conclusion
For another take on baked versions, check this reliable Bacon Wrapped Chicken Tenders Recipe that shows step-by-step photos. If you want air-fryer tips or an alternate bake method, this Bacon Wrapped Chicken Tenders Recipe – Air Fryer or Baked walks through both options.
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