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Sweet smoky and impossible to resist these bacon brown sugar tenders are the ultimate party snack or weeknight treat. When I first tried this combo at a holiday gathering everyone raved that they would eat them for any occasion. Now it is the recipe I whip up when I want something sure to please any crowd.
I remember testing this out for game day and the plate was empty before halftime it is now my go-to when I want to impress without stress.
Ingredients
- Chicken tenders or chicken breasts sliced into strips: juicy and tender if you use fresh quality chicken
- Bacon: thick or thin cut works thicker gives a meatier bite while thinner crisps up quickly
- Brown sugar: light or dark for a deep caramel note dark is especially rich
- Garlic powder: for savory background flavor fresh garlic is too strong here
- Onion powder: to lift everything with its mellow sweetness finely ground is best
- Smoked paprika: this adds smoky spice and gorgeous color look for a deep red hue
- Salt and pepper: round out the flavors taste your bacon first if it is very salty use less
- Olive oil or melted butter: a drizzle helps the bacon crisp and the sugar melt for sticky edges
- Chopped parsley: a fresh finish that pops against the rich main ingredients
Instructions
- Prep the Chicken and Oven:
- Turn the oven to 375 F or 190 C and set out a baking sheet. Line it with parchment paper for easy cleanup or lightly grease to prevent sticking. Cut chicken if using breasts so each piece is even sized.
- Season the Chicken:
- Scatter salt pepper garlic powder onion powder and smoked paprika all over the chicken strips. Rub everything in well so each bite is coated with flavor.
- Wrap with Bacon:
- Loop a slice of bacon around each piece of chicken so the entire piece is covered. If the ends of the bacon do not stick use a toothpick to pin them together so nothing unwinds while baking.
- Coat in Brown Sugar:
- Pour the brown sugar into a shallow dish and one at a time roll each bacon wrapped chicken strip to coat. Press lightly so the sugar really clings. For even more caramelization scatter any leftover sugar over the top.
- Add Fat:
- Drizzle olive oil or melted butter evenly over the wrapped pieces. This ensures crisp bacon and that beautiful sticky texture.
- Bake:
- Arrange the tenders on the baking sheet so they do not touch. Bake for twenty five to thirty minutes flipping each one halfway through. You are looking for golden caramel color crispy bacon and an internal chicken temperature of one sixty five F or seventy four C.
- Broil for Crispiness:
- For extra crunch turn the oven to broil for the last two to three minutes. Watch closely so the sugar does not burn. You want bubbles and deep browning but no char.
- Garnish and Serve:
- Remove toothpicks if used. Serve the tenders hot with a drizzle of pan juices and a scattering of chopped parsley for a fresh finish.
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The magic for me comes from the smoked paprika which pulls all the flavors together. One Christmas my little nephew helped coat the tenders with brown sugar and could barely keep his hands off sampling right from the pan. Now it is our family holiday tradition.
Storage Tips
These tenders keep well in the fridge for up to three days in a sealed container. To reheat use an oven or toaster oven so the bacon crisps up again. The microwave will soften the bacon so avoid that for best results. Leftovers are even better chopped into salads or tucked into wraps for lunch.
Ingredient Substitutions
If you only have chicken breasts slice them thinly to mimic the shape of tenders. Turkey bacon will work for a lighter version but the outcome will not be quite as rich. Try maple sugar instead of brown sugar for another deep sweetness or a pinch of cayenne for extra heat.
Serving Suggestions
Turn these into a main meal by adding roasted vegetables or creamy mashed potatoes on the side. As an appetizer offer with a tangy dip like honey mustard or ranch. They disappear fast at parties so make extra for hungry guests.
Cultural and Historical Context
This dish draws on classic Southern combinations where sweet and smoky flavors take center stage. Wrapping meat in bacon has roots in many cultures but pairing it with sugar plays on American barbecue style traditions. It is a bit old school but updated with easy modern prep and pantry spices.
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Serve these up hot and watch them disappear faster than you can make them. Make extra—there is never a crumb left.
Frequently Asked Questions
- → How do I keep the chicken juicy?
Bake just until the internal temperature reaches 165°F and avoid overcooking. Wrapping in bacon also helps retain moisture.
- → Can I use chicken breasts instead of tenders?
Yes, slice chicken breasts into strips similar in size to tenders for even cooking and the same flavor result.
- → How do I get the bacon extra crispy?
Finish under the broiler for 2-3 minutes, watching closely. Drizzling with oil or butter helps achieve golden, crispy bacon.
- → Can this be prepared ahead of time?
You can assemble the tenders and refrigerate them until ready to bake. Bake just before serving for best texture.
- → What sides pair well with these tenders?
Try serving with roasted vegetables, mashed potatoes, or a crisp salad to complement the sweet-savory flavors.
- → Is it possible to make this spicy?
Add a dash of cayenne pepper or hot sauce to the seasoning for a mild to medium heat kick.