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Crispy bacon-wrapped chicken tenders coated in a glistening brown sugar glaze on a wire rack.
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Bacon Brown Sugar Chicken Tenders

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 365kcal

Ingredients

  • 1 pound chicken tenderloins (approximately 8-10 pieces)
  • 1 pound thin -cut bacon slices
  • 1/2 cup light brown sugar, firmly packed
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup and place an oven-safe wire cooling rack on top to ensure even heat circulation.
  • In a shallow bowl or pie plate, whisk together the brown sugar, chili powder, garlic powder, cayenne pepper, salt, and black pepper until well combined.
  • Pat the chicken tenderloins dry using paper towels to ensure the bacon adheres properly.
  • Wrap one slice of bacon tightly around each chicken tenderloin, overlapping the edges slightly to cover the meat entirely. If the bacon is very long, you may trim it or wrap it more densely.
  • Roll each bacon-wrapped tenderloin in the brown sugar mixture, pressing the sugar firmly into the bacon to create a thick, even coating on all sides.
  • Arrange the coated tenders on the wire rack, leaving at least 1 inch of space between each piece to allow for air flow.
  • Bake for 25 to 30 minutes, or until the bacon is rendered and crispy and the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer.
  • For an extra-crispy glaze, turn the oven to broil for the final 1 to 2 minutes of cooking, monitoring closely to prevent the sugar from burning.
  • Remove the pan from the oven and allow the tenders to rest on the rack for 5 minutes; this allows the caramelized sugar to harden into a sticky glaze before serving.