Bacon Brown Sugar Chicken Tenders combine crispy bacon, tender chicken, and a sweet-savory glaze that creates the kind of weeknight win my family requests on repeat. The brown sugar caramelizes with the bacon fat, forming this irresistible sticky coating that makes these tenders disappear fast.
Table of Contents
Ingredients for Bacon Brown Sugar Chicken Tenders
I always choose thick-cut bacon for this recipe because it holds up better during baking and creates that satisfying crunch against the tender chicken. My preference is a brand without added sugar so the sweetness comes purely from the brown sugar glaze, giving you better control over the final flavor.
- 1 pound chicken tenders (about 8-10 pieces)
- 6 slices thick-cut bacon (cut in half for 12 pieces total)
- 1 cup brown sugar (dark brown sugar adds deeper molasses flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (smoked paprika brings extra depth)
- 1/4 teaspoon salt
- Cooking spray or oil for greasing
Step-by-Step Instructions
I recommend prepping all your bacon pieces first so the assembly goes quickly once you start wrapping the tenders.
Step 1: Preheat your oven to 400°F and line a baking sheet with aluminum foil. This prevents sticking and makes cleanup much easier later.
Step 2: Cut each bacon slice in half crosswise to create 12 pieces. In a small bowl, mix together the brown sugar, garlic powder, onion powder, black pepper, paprika, and salt until thoroughly combined.
Step 3: Pat the chicken tenders dry with paper towels. Take one tender and coat it generously with the seasoning mixture on all sides, pressing gently so it adheres. Wrap a half slice of bacon around the tender in a spiral pattern, starting at one end and overlapping slightly as you go. Tuck both ends of the bacon underneath the tender to secure them, then place seam-side down on your prepared baking sheet. Leave about an inch of space between each tender to allow proper air circulation. Repeat with remaining tenders.
Step 4: Lightly spray the wrapped tenders with cooking spray. This helps achieve that crispy bacon texture and allows the brown sugar to caramelize properly rather than just dissolve.
Step 5: Bake for 25-30 minutes until the bacon is deeply golden and crispy, and the chicken reaches an internal temperature of 165°F in the thickest part. The brown sugar should form a glossy, caramelized coating. If your bacon isn’t quite crispy enough at the 30-minute mark, switch to broil for 1-2 minutes, watching closely to prevent burning.
Step 6: Let the tenders rest on the baking sheet for 3-5 minutes before serving. This allows the coating to set slightly and keeps the chicken juicier.
Perfect Pairings for Bacon Brown Sugar Chicken Tenders
These sweet and savory tenders pair beautifully with sides that balance their richness and add fresh contrast.
Roasted Sweet Potatoes: The natural sweetness echoes the brown sugar glaze while adding fiber, vitamins, and a different texture to round out the meal.
Crispy Green Beans: A quick sauté with garlic provides fresh, crunchy contrast that cuts through the richness of the bacon and adds a bright vegetable element.
Creamy Coleslaw: Cool, tangy slaw balances the warm, sweet flavors perfectly and adds that refreshing crunch my family always requests with these tenders.
Garlic Mashed Potatoes: Creamy potatoes provide a comforting base that soaks up any extra glaze, making this combination ideal for Sunday dinners or when you want something more substantial.
Simple Garden Salad: Fresh mixed greens with a light vinaigrette add brightness and nutritional balance, transforming this into a complete weeknight meal without much extra effort.
Storage & Serving Tips
Store leftover tenders in an airtight container in the refrigerator for up to 3 days. The bacon stays surprisingly crispy if you layer parchment paper between tenders instead of stacking them directly.
For reheating, I skip the microwave entirely because it makes the bacon rubbery. Instead, reheat in a 350°F oven for 8-10 minutes, placing the tenders on a wire rack over a baking sheet so air circulates underneath and maintains that crispiness on all sides.
These tenders work beautifully beyond dinner. Slice them for salad toppers, serve with dipping sauces at parties, or pack them in lunchboxes the next day. They taste equally good warm or at room temperature, making them perfect for potlucks or game day spreads.
FAQs
Can I use regular bacon instead of thick-cut?
Yes, but thick-cut bacon holds its shape better during the 30-minute baking time and provides better texture contrast with the tender chicken. Regular bacon may cook too quickly and become overly crispy or burnt.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer inserted into the thickest part of the tender. It should read 165°F. The bacon should be deeply golden and crispy, and the glaze should look glossy and caramelized.
Can I make these ahead of time?
You can wrap and season the tenders up to 4 hours ahead, then refrigerate them on the baking sheet covered with plastic wrap. Bake just before serving for the best texture and flavor.
Bacon Brown Sugar Chicken Tenders
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
- Cut each bacon slice in half crosswise to create 12 pieces. In a small bowl, mix together brown sugar, garlic powder, onion powder, black pepper, paprika, and salt until thoroughly combined.
- Pat chicken tenders dry with paper towels. Take one tender and coat it generously with seasoning mixture on all sides, pressing gently so it adheres. Wrap a half slice of bacon around the tender in a spiral pattern, starting at one end and overlapping slightly. Tuck both ends of bacon underneath the tender to secure, then place seam-side down on prepared baking sheet. Leave about 1 inch of space between tenders. Repeat with remaining tenders.
- Lightly spray the wrapped tenders with cooking spray to help achieve crispy bacon texture and allow brown sugar to caramelize properly.
- Bake for 25-30 minutes until bacon is deeply golden and crispy, and chicken reaches an internal temperature of 165°F in the thickest part. The brown sugar should form a glossy, caramelized coating. If bacon isn’t quite crispy at the 30-minute mark, switch to broil for 1-2 minutes, watching closely to prevent burning.
- Let tenders rest on the baking sheet for 3-5 minutes before serving to allow coating to set and keep chicken juicier.
