Easy Homemade Bacon Brown Sugar Chicken Tenders

Have you ever wondered how a handful of everyday ingredients can transform into a crowd-pleasing dish in just 30 minutes? That’s exactly the magic behind the recipe for bacon brown sugar chicken tenders—a sweet-and-savory creation that challenges the idea that quick dinners have to be bland. When I first wrapped crispy bacon around juicy chicken and sprinkled a brown sugar glaze, it turned simple tenders into an indulgent, flavour-packed treat that even picky eaters couldn’t resist. In this post I’ll guide you through every detail—ingredients, timing, steps, nutrition, healthier swaps, serving ideas, mistakes to watch, storage tips and FAQs—so you can confidently make these tenders shine at your next meal.

Ingredients List

Here are the ingredients you’ll need for the recipe, plus substitution ideas and sensory cues to bring the dish alive:

The combination of bacon brown sugar chicken tenders offers sweet glaze, smoky bacon crunch and tender chicken—one bite and you’ll experience multiple textures and flavours working together.

Timing

• Preparation time: Approx. 10 minutes (coating the chicken, mixing the seasonings, prepping the bacon)

• Cooking time: Approx. 20 minutes (baking until the bacon is crisp and chicken reaches safe internal temperature) — according to source. Dinner, then Dessert+1

• Total time: Around 30 minutes — which is significantly faster than many layered dinner recipes or slow-marinated dishes. For example, many weeknight chicken entrées average 40-45 minutes, so this recipe delivers about 20-30% time savings.
  That makes it ideal for busy evenings when you still want something satisfying and flavour-rich.

Step-by-Step Instructions

Step 1: Preheat & prep

Preheat your oven to 375 °F (≈190 °C) or according to your egg-oven calibration. Grease a baking dish or line it with foil and cooking spray to ease cleanup.
Tip: Using foil or parchment helps catch caramelised sugar drips for easier cleaning.

Step 2: Season the chicken strips

Lay out the chicken tenders and season evenly with garlic powder, onion powder, salt, paprika and black pepper. Then in a bowl lightly toss the brown sugar so each tender has a thin coating of the sugary mixture.
Tip: Patting the tenders dry first ensures seasoning adheres better and moisture doesn’t steam the bacon.

Step 3: Wrap with bacon

Take each chicken tender and wrap one slice of cooked & crumbled bacon (or full bacon slice if you prefer) around it. Place seam side down or tissue-fold the ends to secure. Arrange in baking dish so the wraps are snug, not crowded.
Tip: Pre-cooked bacon (but still pliable) helps reduce overall bake time and avoids under-cooked pork around the chicken.

Step 4: Bake & glaze

Slide the prepared dish into the oven. Bake approx. 20 minutes, until the chicken is cooked through (internal temp ~165 °F / 74 °C) and the bacon is crisp. Watch the sugar glaze: in the last 2-3 minutes you can switch to broil for extra crisping and caramelisation—but keep a close eye so sugar doesn’t burn.
Tip: If you notice the bacon is crisp but the chicken still needs a minute, reduce heat and extend cooking slightly, rather than broiling too long which can burn the sugar.

Step 5: Rest & serve

Remove from oven and let tenders rest for 2–3 minutes. This allows juices to redistribute and the glaze to settle. Serve warm.
Tip: Use a wire rack when resting so bacon remains crisp instead of steaming underneath.

Nutritional Information

Here’s an approximate breakdown per serving (assuming 4 servings). Nutritional values will vary depending on bacon type, exact portion sizes and extras.

• Calories: ~ 380-420 kcal

• Protein: ~ 30-35 g

• Carbohydrates: ~ 15-18 g (mainly from brown sugar)

• Fat: ~ 22-25 g (from bacon + chicken)

• Fibre: ~1-2 g
   Compared to traditional breaded chicken tenders (which can hit 300-350 kcal before sides and have higher refined-carb content), this version swaps breading for bacon wrap and uses sugar glaze instead of flour coating. The result: higher fat, higher flavour, still moderate carbs—but you could reduce sugar and bacon to shift the macros.
  Note: If you’re tracking sodium, bacon and seasonings may drive it upward—consider using lower-sodium bacon to reduce this.

Healthier Alternatives for the Recipe

• Swap regular bacon for turkey bacon or centre-cut bacon to lower saturated fat and calories.

• Use ½ cup light brown sugar or reduce to ¼ cup + 1 tbsp maple syrup for a lighter sweet profile and slightly deeper flavour.

• Replace chicken tenders with skinless chicken breast strips for leaner protein.

• Bake on a wire rack over the baking dish so excess fat drips away—improves crispness and lowers fat contact.

• Serve with vegetable sides (roasted asparagus, steamed broccoli) instead of high-carb sides to balance the plate.

• For gluten-free or wheat-free needs, ensure all seasonings are certified and avoid any added breading.

Serving Suggestions

Serve the bacon brown sugar chicken tenders with roasted sweet potato wedges and a crisp green salad—sweet meets savoury meets fresh.

• For a party-appetizer version, present the tenders on small skewers with a side of honey-mustard dipping sauce or spicy ketchup; the sticky sweet glaze makes them finger-friendly.

• Pair with garlic-buttered green beans or maple-glazed Brussels sprouts to echo the brown sugar dimension.

• For a lighter plate: serve the tenders atop cauliflower rice or a quinoa-tabbouleh to reduce carb load.

• Tip: I like to drizzle a little extra melted brown sugar / bacon fat mixture over the served tenders for added gloss and aromatic punch.

Common Mistakes to Avoid

• Wrapping bacon loosely – If the bacon isn’t wrapped tightly or the seam isn’t underneath, it can unravel during baking and burn or cook unevenly.

• Overcrowding the pan – When tenders are too tightly packed, they steam rather than crisp; leave space for air circulation to keep that bacon crisp.

• Using thick-cut bacon without adjusting cook time – Thick bacon takes longer to crisp; if you use it, increase bake time or broil carefully to avoid under-cooked bacon.

• Letting the brown sugar glaze burn – Sugar will caramelise quickly; broiling or high heat should be brief. A burnt glaze can create bitterness rather than sweetness.

• Skipping the rest period – Cutting into the tenders immediately can cause juices to run out and the chicken to dry. A short rest retains moisture.

Storing Tips for the Recipe

• Refrigeration: Allow cooked tenders to cool slightly, then store in an airtight container in the fridge for up to 3 days. Re-crisp in the oven at 350 °F for approx. 8-10 minutes to restore texture.

• Freezing: You can freeze leftovers, but the bacon may soften and lose crispness. Wrap each tender in foil or place in a freezer-safe container; freeze up to 2 months. Thaw overnight and reheat in oven for best results.

• Make-ahead prep: You can prepare the chicken tenders, coat in brown sugar mixture and wrap in bacon ahead of time; keep them in the fridge (covered) until ready to bake. Bake just before serving to maintain crisp bacon.

• Note: Avoid microwaving for reheating if you want crispy bacon – use the oven or air-fryer for texture.

Conclusion

The bacon brown sugar chicken tenders recipe delivers a delightful mash-up of sweet caramelised glaze, smoky bacon wrap and juicy chicken strips—all in around 30 minutes. With smart prep, thoughtful substitutions and attention to key steps (like bacon wrapping and sugar-glaze timing), you’ll transform simple ingredients into a dish that wows. I invite you to try this recipe, leave your feedback in the review section or comment below, and subscribe for more flavour-packed recipes just like this. Your dinner just got a serious upgrade.

FAQs

Q: Can I use regular chicken breast instead of tenders?
Yes, you can use boneless, skinless chicken breast and slice into strips. Just adjust cook time slightly if strips are thicker than pre-cut tenders.

Q: Is this recipe gluten-free?
It can be, provided you ensure the bacon, browning sugar and all seasonings are gluten-free certified. No breading is used, which helps maintain gluten-free status.

Q: How can I make it spicier?
Add ¼ tsp crushed red pepper flakes, a pinch of cayenne or a dab of sriracha to the brown sugar mixture before coating. The sweet-spicy interplay works beautifully.

Q: Can I air-fry these instead of baking?
Yes. Preheat your air fryer to ~ 400 °F (≈200 °C) and cook for 12-15 minutes, checking halfway through so bacon crisps without burning.

Q: Why did my bacon stay soft underneath?
Often because the seam wasn’t placed downward or the pan was overcrowded. Make sure bacon ends are tucked and allow space between tenders for air to circulate and crisp up.