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Bacon Brown Sugar Chicken Tenders Recipe
Ash Tyrrell

Bacon Brown Sugar Chicken Tenders Recipe

I made these bacon brown sugar chicken tenders on a busy evening when I wanted something comforting but still a little special. From the first bite, I knew this recipe was a keeper because the sweet, salty, and smoky flavors came together perfectly.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken tenders – 1½ lbs – Cook quickly stay tender
  • Bacon – 10–12 slices cut in half – Regular-cut for crispiness
  • Brown sugar – ¾ cup – Light brown for balanced sweetness
  • Paprika – 1 tsp – Adds mild smokiness and color
  • Garlic powder – 1 tsp – Savory depth
  • Salt – ½ tsp – Balances sugar enhances flavor
  • Black pepper – ½ tsp – Adds mild heat
  • Cooking spray or parchment paper – Prevents sticking easier cleanup.

Method
 

  1. Start by preheating your oven to 375°F. This temperature allows the bacon to cook through while the sugar melts and caramelizes without burning. Line your baking sheet with parchment paper or foil and lightly spray it to prevent sticking.
  2. Prepare the Brown Sugar Mixture
  3. In a small bowl, mix the brown sugar, paprika, garlic powder, salt, and black pepper. Stir until evenly combined so every bite has balanced flavor. This mixture is what gives the chicken its signature sweet and savory coating.
  4. Take each chicken tender and wrap it tightly with a half slice of bacon. Make sure the bacon overlaps slightly so it stays in place while baking. This step locks in moisture and adds smoky richness.
  5. Roll each bacon-wrapped chicken tender in the brown sugar mixture. Press gently so the sugar sticks well to the bacon. Place each piece seam-side down on the prepared baking sheet.
  6. Bake the chicken tenders for 25 to 30 minutes, turning once halfway through. The bacon should be crispy and the sugar bubbling and golden. If needed, broil for 1–2 minutes at the end for extra caramelization.
  7. Remove the pan from the oven and let the chicken rest for about 5 minutes. This helps the sugar set slightly and keeps the chicken juicy. Serve warm for the best flavor and texture.

Notes

  • I always pat the chicken dry before wrapping it so the bacon sticks better.
  • I place the chicken on a rack over the baking sheet when I want extra crispy bacon.
  • I learned not to overcrowd the pan because spacing helps the sugar caramelize evenly.
  • I like brushing off excess sugar to prevent burning at the edges.