Description
Bacon-Wrapped Chicken Tenders Recipe
Ingredients
1 lb (450 g) chicken tenders
10-12 slices of bacon (thinly sliced works best)
1/2 cup (100 g) brown sugar
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for a spicy kick)
Fresh parsley or thyme (optional, for garnish)
Non-stick cooking spray
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and lightly spray with non-stick cooking spray.
Prepare Chicken:
Pat the chicken tenders dry with a paper towel. This ensures the bacon sticks well.
Wrap with Bacon:
Take each chicken tender and wrap it tightly with one slice of bacon. Overlap the ends slightly to keep it secure.
Season:
In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
Sprinkle the seasoning mixture generously over the bacon-wrapped chicken, pressing gently to adhere.
Bake:
Place the wrapped tenders on the prepared baking sheet, seam-side down. Ensure they’re spaced apart to crisp evenly.
Bake for 25-30 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C).
Optional Broil:
For extra crispiness, broil the chicken for 1-2 minutes, keeping a close eye to avoid burning.
Serve: Serve warm, garnished with fresh parsley or thyme if desired. Pair with your favorite dipping sauce for added flavor.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Start by preheating your oven to 375°F (190°C) and lining a baking sheet. Patting the chicken tenders completely dry is a crucial first step; any moisture will prevent the bacon from sticking and crisping properly. Wrap each tender tightly with one slice of bacon, ensuring the ends are slightly overlapped and placed seam-side down on the sheet. Thoroughly mix your dry rub—brown sugar, smoked paprika, garlic powder, onion powder, and optional cayenne. Generously coat each wrapped tender, pressing the mixture into the bacon. Bake on the center rack for 25-30 minutes. Always verify doneness with a meat thermometer (165°F internally) before the optional 1-2 minute broil for maximum crispiness.
Serving Suggestions
These versatile tenders can be the star of any meal. For a hearty dinner, serve them alongside garlic mashed potatoes and roasted green beans or a crisp garden salad. As a crowd-pleasing appetizer, arrange them on a platter with toothpicks and an array of dipping sauces like ranch, honey mustard, or a spicy sriracha mayo. They also make a fantastic addition to game-day spreads or potlucks. For a low-carb option, pair with cauliflower rice and a fresh avocado salad.
How-to Summary
In short: Dry chicken, wrap tightly with bacon, coat with a spiced brown sugar rub, and bake at 375°F for 25-30 minutes until bacon is crispy and chicken is fully cooked. Always check the internal temperature.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the bacon-wrapped tenders and season them up to 24 hours in advance. Store them covered in the refrigerator until ready to bake. This can enhance the flavor.
Can I use chicken breasts instead of tenders? Absolutely. Cut boneless, skinless chicken breasts into 1-inch thick strips to mimic the size of tenders. Adjust cooking time as needed, as thicker pieces may require a few extra minutes.
Why is my bacon not getting crispy? This is often due to excess moisture. Ensure chicken is patted dry, use thinly sliced bacon, and avoid overcrowding the pan. The optional broil step at the end can help achieve perfect crispiness.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-10 minutes to restore crispiness. Microwaving will make the bacon soggy.
Can I use an air fryer? Yes. Cook at 375°F for 12-15 minutes, turning halfway through, until bacon is crisp and chicken is cooked through. You may need to cook in batches to avoid steaming.
Common Mistakes to Avoid
- Not Drying the Chicken: Skipping this step leads to poor bacon adhesion and soggy results.
- Using Thick-Cut Bacon: It often won’t cook through before the chicken dries out. Thin or regular slices are best.
- Overcrowding the Pan: This steams the tenders instead of baking them, preventing crisp bacon.
- Underseasoning: The seasoning mix is key for flavor. Be generous and press it on firmly.
- Not Using a Thermometer: Guessing doneness can lead to undercooked chicken or overcooked, dry meat.
Conclusion
This bacon-wrapped chicken tenders recipe is a guaranteed winner, combining savory, smoky, and sweet flavors with a satisfying crispy texture. Its simplicity makes it perfect for a quick weeknight dinner, while its impressive appearance is ideal for entertaining. By following the detailed steps and avoiding common pitfalls, you can master this delicious dish. Experiment with different seasonings and dips to make it your own, and enjoy the compliments that are sure to follow.