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Bacon wrapped chicken tenders bring juicy chicken and smoky bacon together in a simple recipe that always impresses. Each tender is coated in a spice blend with brown sugar, smoked paprika, onion, and garlic powders, then wrapped in bacon and baked until crisp and caramelized. It is easy enough for a weeknight but special enough for guests, with options to make ahead or freeze for later.
I remember the first time I made these and how the smell of smoky bacon and paprika filled the whole kitchen. Now my family always asks for these when I want a guaranteed crowd-pleaser.
Ingredients
- Brown sugar: adds a subtle caramel sweetness that balances the smoky bacon look for a deep golden sugar
- Onion powder: builds a savory base choose fresh powder with vibrant aroma
- Garlic powder: provides punchy flavor and is easier than mincing fresh garlic
- Smoked paprika: contributes a smoky barbecue depth Spanish style offers extra smokiness
- Salt and pepper: season everything well use freshly ground pepper for best taste
- Chicken tenders: cook quickly and stay juicy pick plump moist pieces
- Bacon strips: crisp up nicely while keeping chicken moist regular cut cooks evenly
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees F and line a sheet pan with a cooling rack to allow air flow for crisp bacon. This setup helps the bacon cook evenly and prevents sogginess.
- Mix the Seasoning:
- Combine the brown sugar, onion powder, garlic powder, smoked paprika, salt, and pepper in a large bowl, stirring until there are no lumps. Getting this mix uniform will give you even seasoning.
- Coat the Chicken:
- Add the chicken tenders to the bowl and turn them around so all sides are evenly coated in the spice mix. This will ensure every bite has great flavor.
- Wrap the Chicken:
- Take one strip of bacon and wrap it snugly around each chicken tender, making sure there is slight overlap so no chicken is exposed. The bacon protects the chicken and crisps up nicely.
- Arrange for Baking:
- Place the wrapped tenders seam side down on the cooling rack in the pan, leaving a little space between each piece to allow hot air to circulate.
- Bake Until Done:
- Put the pan in the oven and bake for about 25 to 30 minutes until the chicken reaches internal temperature and the bacon starts turning golden.
- Broil for Crispiness:
- Switch the oven to broil and move the pan closer to the top rack. Broil each side for two to three minutes, watching closely. This step caramelizes the bacon and adds perfect crunch.
- Rest and Serve:
- Remove the tenders from the oven and let them rest for a few minutes. This keeps them juicy and allows flavors to settle before serving.
The smoked paprika combined with bacon always reminds me of grilling outside even when I am cooking indoors. One family game night I served these and they disappeared before anyone could ask for seconds.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. To reheat, use a hot oven to crisp the bacon again instead of the microwave which makes it soggy. For make—ahead meals, wrap the seasoned chicken tenders with bacon raw, freeze them on a sheet pan, then transfer to a freezer bag.
Ingredient Substitutions
Use thin boneless chicken breast slices or turkey in place of tenders for a twist. Try adding a pinch of chili powder for heat or swap brown sugar with maple sugar for a unique sweetness. Reduced sodium bacon or leaving out salt in the mix works well for a lower sodium dish.
Serving Suggestions
Serve with mashed potatoes and a crisp salad for a comforting meal or offer as an appetizer with small forks and dipping sauces. Honey mustard, barbecue, ranch, or spicy sriracha mayo are all favorites around here.
Serve these hot with your favorite dipping sauces for best results. They also freeze and reheat well for quick weeknight meals.
Common Recipe Questions
- → How do I keep the bacon crispy on the chicken tenders?
Bake the tenders on a rack for air circulation and finish with a short broil to crisp the bacon perfectly.
- → Can I use thick-cut bacon for this dish?
Yes, but thick-cut bacon requires longer cooking time. Monitor closely to ensure the chicken cooks without overcooking.
- → Is it possible to prepare these ahead of time?
Yes, you can season and wrap the chicken up to one day in advance, then refrigerate until ready to cook.
- → What dipping sauces pair well with these?
Honey mustard, ranch, barbecue, and spicy aioli complement these tenders nicely.
- → Can these be frozen for later?
Yes, freeze after assembling and baking, then reheat in the oven for fresh flavor and crispiness.
- → How do I know when the chicken is cooked through?
The internal temperature should reach 165°F; using a meat thermometer is recommended for accuracy.