Bacon Brown Sugar Chicken Tenders

This bacon brown sugar chicken tenders recipe transforms ordinary chicken into an addictive sweet and savory treat that disappears within minutes at any gathering. The combination of crispy bacon wrapped around tender chicken with a caramelized brown sugar coating creates an irresistible flavor profile that appeals to both kids and adults alike.

I first made these tenders for a Super Bowl party three years ago and they vanished before halftime. Now they've become my signature dish that friends specifically request whenever we gather for movie nights or backyard barbecues.

Ingredients

• Boneless skinless chicken breasts: cut into strips creates the perfect tender size for quick cooking and easy eating
• Brown sugar: provides a rich caramel sweetness that creates an irresistible glaze when baked
• Kosher salt: enhances all the flavors and balances the sweetness of the brown sugar
• Ground black pepper: adds a subtle warmth and depth to the flavor profile
• Bacon strips: use regular cut rather than thick cut for optimal wrapping and faster cooking time

Step-by-Step Instructions

Prepare the oven:

Set your oven to 375°F which creates the ideal temperature for rendering the bacon fat while caramelizing the sugar without burning it. Allow at least 10 minutes for proper preheating.

Prepare the chicken:

Cut each chicken breast lengthwise into 4 evenly sized strips aiming for pieces about 1 inch wide and 4 inches long. Consistent sizing ensures even cooking throughout all your tenders.

Create the seasoning mix:

In a medium bowl combine the brown sugar salt and pepper until completely integrated. The brown sugar should be free of lumps for even coating.

Coat the chicken:

Add the chicken strips to the bowl with the brown sugar mixture and toss thoroughly using your hands or tongs. Make sure each piece is generously coated on all sides for maximum flavor.

Wrap with bacon:

Take each sugar coated chicken strip and carefully wrap a bacon slice around it starting at one end and slightly overlapping as you spiral down. Secure the end of the bacon underneath the tender or with a toothpick if necessary.

Arrange and finish:

Place the wrapped tenders in a baking dish with some space between each piece to allow for even cooking. Sprinkle any remaining brown sugar mixture over the tops for extra caramelization.

Bake to perfection:

Bake for 20 to 25 minutes until the bacon is crispy and the chicken is fully cooked to 165°F internal temperature. The sugar will caramelize creating a sticky sweet glaze around each tender.

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The brown sugar is truly the magic ingredient in this recipe. I discovered its transformative powers by accident when I ran out of my usual honey glaze and improvised with brown sugar instead. The caramelization that happens creates pockets of sweetness that perfectly balance the saltiness of the bacon.

Make Ahead Options

These tenders can be fully prepped up to 24 hours ahead of time. Simply wrap the chicken in bacon after coating with the brown sugar mixture then cover tightly with plastic wrap and refrigerate. When ready to cook allow them to sit at room temperature for 15 minutes before baking. This make ahead option is perfect for entertaining as you can have everything ready to pop in the oven just before guests arrive.

Dipping Sauce Suggestions

While these tenders are delicious on their own pairing them with the right dipping sauce elevates them to new heights. Try serving with maple mustard sauce made from equal parts Dijon mustard and maple syrup. Alternatively a simple honey sriracha mayo combines mayonnaise with a touch of honey and sriracha to taste offering a creamy spicy counterpoint to the sweet tenders. For a tangy option mix barbecue sauce with a splash of bourbon and a squeeze of lime juice.

Variation Ideas

The basic recipe is fantastic but there are several ways to customize it to your taste preferences. Try adding a sprinkle of cayenne pepper to the brown sugar mixture for a sweet heat variation. For a more complex flavor profile add 1 teaspoon of smoked paprika to the brown sugar mix. You can also experiment with different types of bacon such as maple bacon for extra sweetness or pepper bacon for added spice. For a party platter consider making some with each variation to offer guests different flavor options.

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Proper Serving Temperature

These tenders are at their absolute best when served hot from the oven. The contrast between the crispy exterior and juicy interior is most pronounced when freshly baked. If serving at a party consider baking them in batches so they're always fresh rather than making them all at once. If you need to keep them warm before serving place in a 200°F oven for up to 30 minutes but be aware the bacon may continue to crisp further.

Frequently Asked Questions About the Recipe

→ Can I prepare these chicken tenders ahead of time?

Yes, you can prep these bacon brown sugar chicken tenders up to 24 hours in advance. Wrap the chicken in bacon and coat with the brown sugar mixture, then store in an airtight container in the refrigerator. When ready to cook, simply place them in a baking dish and bake as directed, possibly adding a few extra minutes to the cooking time since they'll be cold from the refrigerator.

→ What can I serve with bacon brown sugar chicken tenders?

These sweet and savory tenders pair wonderfully with fresh vegetable sides to balance the richness. Consider serving them with a crisp green salad, roasted vegetables, or coleslaw. They also go well with classic sides like mashed potatoes, mac and cheese, or rice pilaf for a more substantial meal.

→ Can I make these chicken tenders in an air fryer?

Absolutely! To make these in an air fryer, prepare the chicken tenders as directed, then cook at 375°F for about 12-15 minutes, turning halfway through cooking time. The air fryer will give the bacon an extra crispy texture, but watch carefully as the brown sugar can burn more easily in an air fryer.

→ How do I know when the chicken tenders are fully cooked?

The chicken tenders are done when the bacon is crisp and the chicken reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part of one tender – the meat should be white throughout with no pink remaining.

→ Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon can be substituted for a leaner option, though it won't render as much fat as regular bacon. You might want to lightly spray the turkey bacon with cooking oil before wrapping the chicken to help it crisp up better. Note that turkey bacon tends to cook faster, so you may need to adjust your cooking time.

→ What type of brown sugar works best for this dish?

Light brown sugar works best as it has a milder molasses flavor that won't overpower the chicken and bacon. Dark brown sugar can be used for a stronger, more robust sweetness if preferred. Make sure your brown sugar is fresh and soft for the best coating consistency.