Bacon Brown Sugar Chicken Tenders (Printable)
Tender chicken wrapped in smoky bacon and coated with brown sugar for a irresistible sweet and savory combination.
# What You'll Need:
→ Chicken
01 - 1 lb chicken tenders
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Coating
04 - 2/3 cup light brown sugar, packed
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - 1/4 tsp cayenne pepper
→ Bacon
08 - 8 slices bacon, cut in half
# Directions:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat the chicken tenders dry with paper towels. Season both sides with salt and black pepper.
03 - In a shallow bowl, combine brown sugar, smoked paprika, garlic powder, and cayenne pepper.
04 - Wrap each chicken tender with a half-slice of bacon, overlapping slightly. Secure with a toothpick if necessary.
05 - Roll each bacon-wrapped chicken tender in the brown sugar mixture, pressing gently to coat all sides.
06 - Arrange the tenders on the wire rack, spacing them out to allow air circulation.
07 - Bake for 25 to 30 minutes, turning once halfway through, until the bacon is crispy and the chicken is cooked through (internal temperature should reach 165°F).
08 - Let rest for 5 minutes before serving. Remove toothpicks if used.
# Expert Hints:
01 -
- The brown sugar caramelizes into this sticky, sweet glaze that makes everything taste better than it has any right to
- They disappear faster than you can say second helpings, even with people who claim they are not that hungry
02 -
- If your sugar starts burning before the chicken is done, tent the pan loosely with foil for the last 10 minutes
- Directly on the baking sheet works too, but you will not get that all over crispiness without the wire rack
03 -
- Line that baking sheet with foil even under the parchment, or you will be soaking your pan for three days later
- Broiling for the last minute or two adds restaurant quality caramelization, but do not walk away or it will go from perfect to burnt in seconds