I can’t believe how these bacon-wrapped chicken tenders come out – crispy, sweet, and impossible to stop eating. One pan in the oven and dinner’s golden.
Last rainy Tuesday, I whipped these up when the kids were begging for something fun, and now it’s our go-to. The bacon sizzles up caramelized with that brown sugar crust, and the chicken stays juicy inside. Pure magic.
For the tenders:
2 boneless, skinless chicken breasts, cut into strips
8 strips of bacon
1/2 cup brown sugar
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Preheat your oven to 400°F and line a baking sheet with foil (trust me, cleanup’s a breeze).
Season the chicken strips with salt and pepper. Wrap each one snugly with a strip of bacon – no need to overlap too much.
Roll those wrapped tenders in the brown sugar until they’re coated and glossy – watch it stick like candy.
Bake for 20-25 minutes, flipping halfway, until the bacon’s crispy and the sugar’s bubbling sweetly. Let them rest a minute so the juices settle.
The trick is thicker-cut bacon so it doesn’t overcook before the chicken’s done. Who in your house would fight for the last one?