Bacon Wrapped Chicken Tenders

Bacon wrapped chicken tenders bring together juicy, tender poultry with smoky, crispy bacon for an easy yet impressive meal. Each tender is coated with a mix of brown sugar, smoked paprika, garlic, and onion powders for a perfect balance of sweet and smoky flavor. They bake right on a rack to keep the bacon crisp and finish under the broiler for that irresistible caramelized edge. This dish works well for quick weeknight dinners, friendly gatherings, or game day snacks and can be made ahead or frozen for convenience.

The first time I made these, the smokey aroma filled the kitchen, drawing everyone in. Now I rely on them whenever I want a quick crowd-pleaser that feels special.

Ingredients

• Brown sugar: Brown sugar brings a subtle caramelized sweetness which balances the smoky bacon. Choose deep golden sugar for the best flavor
• Onion powder: Onion powder adds a savory depth and fresh vibrant powder makes all the difference
• Garlic powder: Garlic powder offers a punchy flavor while keeping things simple compared to fresh garlic
• Smoked paprika: Smoked paprika infuses barbecue-like smokiness. Spanish smoked paprika is highly recommended for extra richness
• Salt and freshly ground black pepper: Salt and freshly ground black pepper round out the seasoning perfectly
• Chicken tenders: Chicken tenders are naturally quick cooking and juicy. Look for plump, moist tenders for the best texture
• Bacon strips: Bacon strips crisp nicely while keeping the chicken moist. Regular cut bacon works best for even cooking

Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit and prepare a sheet pan with a cooling rack on top. The rack allows air to circulate so the bacon crisps nicely rather than stewing in its fat.

Mix the Seasoning:

In a large bowl, combine the brown sugar, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir well until the mixture has no lumps to ensure even coating on the chicken.

Coat the Chicken:

Add the chicken tenders to the seasoning bowl. Toss carefully so each piece is evenly covered with the spice mix on all sides for maximum flavor.

Wrap the Chicken:

Take one strip of bacon and wrap it snugly around each seasoned tender. Aim to slightly overlap the ends of the bacon so the chicken is fully enclosed, locking in juices.

Arrange for Baking:

Place the wrapped tenders seam side down on the rack-lined pan. Leave a little space between each to promote even cooking and crispiness.

Bake Until Done:

Put the pan in the preheated oven and bake for 25 to 30 minutes. The chicken should be cooked through and the bacon turning a nice golden color.

Broil for Crispiness:

Switch the oven to broil and move the pan closer to the heating element. Broil the tenders for 2 to 3 minutes per side, watching carefully to get that perfect crispy, caramelized bacon without burning.

Rest and Serve:

Remove the pan from the oven and let the tenders rest for a few minutes so the juices redistribute. Serve warm as a main course or party snack with your favorite sauces.

What I love most is the way smoked paprika and bacon create a backyard grill vibe indoors. Once at a family game night, these vanished from the plate before anyone could grab seconds, which says a lot about their popularity.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a hot oven rather than a microwave to revive the bacon’s crispness. If you want to prep way ahead, wrap the chicken tenders and bacon raw, freeze them on a sheet pan, then transfer to a freezer bag to use on a busy day.

Ingredient Substitutions

Chicken tenders can be swapped with thin slices of boneless chicken breast or turkey. Feel free to tweak the seasoning by adding chili powder for heat or swapping brown sugar for maple sugar for a different touch of sweetness. For a lower sodium option, use reduced-sodium bacon and skip added salt in the spice mix.

Serving Suggestions

These tenders are very versatile served as a main alongside mashed potatoes or a crisp salad. They also make excellent appetizers with dipping sauces like honey mustard, barbecue, ranch, or spicy sriracha mayo.

Serve warm and enjoy the contrast of crispy caramelized bacon and juicy seasoned chicken. They make an easy crowd-pleasing main or appetizer.

Common Questions About Recipes

→ How do I keep the bacon crispy on the chicken tenders?

Baking the tenders on a rack allows air to circulate, preventing sogginess. A quick broil at the end crisps the bacon beautifully.

→ Can I use thick-cut bacon for this dish?

Yes, though thick-cut bacon needs more cooking time. Monitor closely to ensure the chicken cooks through without overcooking the bacon.

→ Is it possible to prepare these ahead of time?

Absolutely. You can season and wrap the chicken tenders up to a day ahead, then refrigerate until ready to cook.

→ What dipping sauces pair well with these?

Honey mustard, ranch, barbecue sauce, and spicy aioli all complement the smoky, savory flavors wonderfully.

→ Can these be frozen for later use?

Yes, freeze after wrapping and either before or after cooking. Reheat in the oven to restore crispness and freshness.

→ How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F. Using a meat thermometer is the most reliable method.