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Bacon Brown Sugar Chicken Tenders garnished and ready to serve

Bacon Brown Sugar Chicken Tenders

These bacon brown sugar chicken tenders are sweet, salty, and irresistibly sticky, perfect for busy weeknights or game-day snacks that both kids and adults love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders
  • 1 lb chicken tenders (about 8 tenders) Use similar-sized pieces for even cooking.
  • 8 slices bacon Regular or thick-cut both work; turkey bacon can be used for a lighter version.
For the Coating
  • 1/2 cup packed brown sugar Light or dark for slightly different caramel notes.
  • 1 teaspoon garlic powder Adds savory depth.
  • 1 teaspoon freshly ground black pepper For a mild heat and contrast.
  • 1/2 teaspoon salt Adjust if using very salty bacon.
  • 1 tablespoon olive oil Helps the sugar mixture adhere and promotes browning.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and position a rack in the center.
  2. In a medium bowl, whisk together brown sugar, garlic powder, pepper, and salt until evenly combined.
  3. Wrap each chicken tender with one slice of bacon; secure with a toothpick through the ends if needed.
  4. Lightly coat the bottom of a baking dish with the olive oil, or line the dish with foil for easier cleanup. Arrange the wrapped tenders in a single layer with space between pieces.
  5. Evenly sprinkle the brown sugar mixture over the tenders, turning them to help the sugar cling where possible.
Cooking
  1. Bake for 25–30 minutes, watching toward the end; cook until the internal temperature reaches 165°F (74°C) and bacon is browned and crisp.
  2. If the bacon isn’t as crisp as you’d like, broil on high for 1–2 minutes, watching closely to avoid burning. Remove toothpicks before serving.

Notes

For a lower-sodium dish, choose low-sodium bacon and taste before adding extra salt. Cool leftovers to room temperature within 2 hours, then store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 8–12 minutes.