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Bacon Brown Sugar Chicken Tenders

Bacon Brown Sugar Chicken Tenders for Irresistible Game Days

These Bacon Brown Sugar Chicken Tenders are a delicious game day appetizer that combines crispy bacon with sweet brown sugar for a mouthwatering treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 tenders
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Tenders
  • 1 pound Boneless, Skinless Chicken Breasts Substitute with chicken thighs for extra juiciness
  • 8 slices Thick-Cut Bacon Choose thin bacon for a crispier texture
For the Seasoning
  • 1/2 cup Brown Sugar Light or dark brown sugar can be used interchangeably
  • 1 teaspoon Salt Use sea salt or kosher salt for best taste
  • 1/2 teaspoon Pepper Substitute with cayenne for a spicy kick

Equipment

  • Mixing Bowl
  • baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Gather your ingredients while the oven heats up.
  2. Slice the chicken breasts into tender-sized strips, aiming for about one inch in width.
  3. In a mixing bowl, combine the brown sugar, salt, and pepper. Toss the chicken strips in the mixture until thoroughly coated.
  4. Wrap each sugar-coated chicken strip in a slice of bacon, ensuring full coverage.
  5. Place the wrapped tenders in a baking dish, avoiding overcrowding for better crisping.
  6. Bake in the preheated oven for about 20-25 minutes until the bacon is crispy and chicken is fully cooked.
  7. If desired, drizzle sauce over the tenders after baking. Serve warm with dipping sauces like ranch or honey mustard.

Nutrition

Serving: 3tendersCalories: 320kcalCarbohydrates: 12gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 9gVitamin A: 10IUCalcium: 2mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze wrapped in plastic for up to 2 months. Reheat at 350°F (175°C) for about 10-15 minutes until crispy.

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