Bacon Wrapped Chicken Tenders with Brown Sugar and Chili Recipe

Introduction

Bacon Wrapped Chicken Tenders are a delicious, crowd-pleasing appetizer that’s quick and easy to prepare. Tender chicken strips coated with a sweet and spicy seasoning, wrapped in bacon, and baked to juicy perfection make for an irresistible treat.

Ingredients

• 1 (1 oz) packet ranch seasoning mix
• 1 teaspoon paprika
• ¼ teaspoon salt plus more to taste
• ½ cup dark brown sugar, packed
• 2 tablespoons chili powder
• ¼ teaspoon cayenne pepper (omit if you don’t like spice)
• 1 pound raw boneless, skinless chicken breast tenderloins (7 tenders total)
• 7 slices uncooked bacon (regular cut, not thick)
• Honey mustard for dipping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with cooking spray.
2. Step 2: In a small bowl, whisk together the ranch seasoning, paprika, and ¼ teaspoon salt. Set aside.
3. Step 3: In a medium bowl, mix the brown sugar, chili powder, and cayenne pepper. Sprinkle half of this mixture evenly into the bottom of the prepared baking dish.
4. Step 4: Place the ranch seasoning mixture and chicken tenders into a large gallon-sized bag. Seal and shake well to coat the chicken evenly.
5. Step 5: Wrap each chicken tender with a slice of bacon and place them snugly into the baking dish on top of the sugar mixture.
6. Step 6: Sprinkle the remaining brown sugar mixture over the bacon-wrapped tenders.
7. Step 7: Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and the bacon is crispy.
8. Step 8: Optionally, sprinkle with a little more salt to taste and serve warm with honey mustard for dipping.

Tips & Variations

• For milder flavor, omit the cayenne pepper or reduce the chili powder.
• Use thick-cut bacon for an extra crispy exterior, but increase baking time slightly to ensure thorough cooking.
• Try serving these with a side of ranch or barbecue sauce for an alternative dipping option.
• Make ahead by wrapping the tenders and refrigerating before baking; just add a few extra minutes to the bake time if chilled.

Storage

Store leftover bacon wrapped chicken tenders in an airtight container in the refrigerator for 3 to 4 days. To freeze, place in a freezer-safe container or bag for up to 2 to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven to warm through and crisp up the bacon again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts, but slice them into strips similar in size to tenderloins for even cooking and easier wrapping.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (74°C) and the bacon is browned and crisp. Using a meat thermometer is the best way to ensure safety and juiciness.

Bacon Wrapped Chicken Tenders with Brown Sugar and Chili Recipe

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★★★★★

4.5 from 99 reviews

• Author: Julian
• Total Time: 45 minutes
• Yield: 7 tenders 1x
• Diet: Gluten Free

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Description

These Bacon Wrapped Chicken Tenders are a quick and easy, crowd-pleasing appetizer. The chicken tenderloins are coated with a flavorful blend of brown sugar and chili powder, wrapped in savory bacon, then baked to juicy perfection with a sweet and spicy touch.

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Ingredients

Scale 1x2x3x

Seasoning Mix

• 1 (1 oz) packet ranch seasoning mix
• 1 teaspoon paprika
• ¼ teaspoon salt plus more to taste

Browning Mixture

• ½ cup dark brown sugar, packed
• 2 tablespoons chili powder
• ¼ teaspoon cayenne pepper (omit if you don’t like spice)

Main Ingredients

• 1 pound raw boneless, skinless chicken breast tenderloins (7 tenders total)
• 7 slices uncooked bacon (use regular cut, not thick cut)
• Honey mustard for dipping

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly with cooking spray to prevent sticking.
2. Prepare Ranch Seasoning Mix: In a small bowl, whisk together the ranch seasoning mix, paprika, and ¼ teaspoon salt. Set this mixture aside.
3. Prepare Brown Sugar Coating: In a medium bowl, combine the dark brown sugar, chili powder, and cayenne pepper. Sprinkle half of this sugar mixture evenly into the bottom of the greased baking dish.
4. Coat Chicken Tenders: Place the chicken tenderloins into a gallon-sized resealable bag. Add the ranch seasoning mix to the bag. Seal the bag securely and shake thoroughly until all chicken tenders are evenly coated with the seasoning.
5. Wrap with Bacon: Wrap each seasoned chicken tender with one slice of uncooked bacon, ensuring the bacon covers the tender completely. Place each bacon-wrapped tender into the prepared baking dish on top of the sugar coating.
6. Top with Remaining Sugar Mixture: Sprinkle the remaining half of the brown sugar mixture evenly over the bacon-wrapped tenders to enhance the flavor and create a sweet glaze once baked.
7. Bake: Bake the tenders in the preheated oven for 25 to 30 minutes, or until the bacon is crisp and the chicken is thoroughly cooked (internal temperature should reach 165°F).
8. Serve: Optionally sprinkle a pinch of additional salt over the tenders to taste. Serve warm with honey mustard dipping sauce for a perfect sweet and savory appetizer.

Notes

• Do not use thick-cut bacon as it may not cook thoroughly or wrap around the tenders well.
• If you prefer less heat, omit the cayenne pepper from the brown sugar mixture.
• For best results, use fresh chicken tenderloins evenly sized to ensure even cooking.
• Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 2-3 months.
• To reheat, thaw frozen tenders in the refrigerator and bake again until warmed through and bacon is crispy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: bacon, baked, chicken tenderloins, sweet and salty, appetizer, crowd pleaser