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Simple ingredients turn into something amazing with this bacon-wrapped chicken tender dish. As the brown sugar melts onto the bacon while baking, you get a caramelized, sweet-salty combo that'll wow your dinner guests. It's way easier to make than it looks, and the taste balance is spot on.
I whipped these bacon and brown sugar chicken tenders up for a sports party once, and they vanished before anything else I made. Now whenever I need something that'll please everyone without keeping me busy in the kitchen, this is what I make.
What You'll Need
- Chicken tenders: 1 lb gives you the right size pieces that cook all the way through
- Bacon: 8 slices, go for the thicker cuts as they wrap better
- Brown sugar: 1/2 cup, try dark brown if you want a richer taste
- Garlic powder: 1 tsp, gives flavor without the sharpness of fresh garlic
- Onion powder: 1 tsp, adds a nice savory touch that cuts the sweetness
- Smoked paprika: 1/2 tsp, my hidden ingredient that makes everything better
- Salt and pepper: To taste, don't skimp on seasoning the chicken first
- Olive oil or butter: 2 tbsp, helps everything brown up beautifully
- Parsley: If you want it - adds some color and freshness
How To Make It
- Get Your Oven Ready:
- Heat it to 375°F and put parchment on your baking sheet so nothing sticks. This temp's just right - hot enough to crisp the bacon but not so hot that the chicken dries out.
- Fix Up The Chicken:
- Combine all your dry spices first, then cover each tender completely. This step puts flavor into the meat underneath all that bacon.
- Add The Bacon:
- Start wrapping from one end, going at a slight angle and letting each wrap overlap a bit. Don't pull too tight since bacon shrinks when it cooks. You might need toothpicks if your bacon's on the thin side.
- Roll In Brown Sugar:
- Push each wrapped tender into the brown sugar, making sure all sides get coated. The sugar will stick to the bacon's moisture. This is what gives you that awesome caramelized outside.
- Set Them Up:
- Put them on your baking sheet with space between each one. Drizzle with oil or butter to help everything get crispy and keep the sugar from just melting off.
- Cook Them Right:
- Bake for 25-30 minutes. Flip them halfway through with tongs. Watch them at the end - that sugar can burn fast once it starts getting dark.
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Every year my daughter wants these for her birthday dinner. I've found that adding just a tiny bit of cayenne makes them even better - it creates this amazing sweet-hot combo without making them actually spicy. What really makes them special is how the bacon gets so crispy while the chicken inside stays juicy.
Prep In Advance
You can get these ready up to a day before you need them. Just do all the steps through the sugar coating, then wrap them up tight and keep them in the fridge. Take them out about 15 minutes before cooking so they're not ice cold when they go in the oven. This makes them great for parties when you don't want to be cooking while guests are there.
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What To Serve With Them
Since these are pretty rich, they go really well with lighter sides. I like serving them with a simple arugula salad with lemon dressing or some roasted veggies like Brussels sprouts or asparagus. If you want something more filling, they're great with garlic mashed potatoes or some buttered rice. A honey mustard dip on the side works amazingly well with their sweet-savory flavor.
Mix It Up
The basic version is fantastic, but I've tried tons of different versions over the years. Try mixing some chili powder into the brown sugar for a spicy-sweet kick. For an Asian twist, brush some teriyaki sauce on the chicken before you wrap it. If you love maple, swap out the brown sugar for maple sugar and add a tiny bit of maple extract to the spices - it's like breakfast for dinner and tastes incredible.
Frequently Asked Questions
- → How can I make the bacon extra crispy?
To get the bacon really crisp, cook the tenders on a wire rack over a tray, and toss them under the broiler for 2-3 minutes at the end. Just keep an eye out so they don't burn.
- → Is it okay to use chicken breasts instead?
You can! Just slice chicken breasts into smaller strips to match the size of chicken tenders.
- → What if I don't have smoked paprika?
Try regular paprika with a dash of liquid smoke or a sprinkle of cayenne for a similar smoky hint.
- → How do I stop the sugar from burning?
Keep a close eye on the cooking process, especially when broiling. Baking at 375°F caramelizes the sugar without burning it.
- → Can I make these ahead of time?
Yes, you can prep the tenders by wrapping them and keeping them in the fridge, then bake when you're ready.
- → What should I serve these with?
They go great with a big green salad, mashed potatoes, or even roasted veggies for a complete meal.