Juicy chicken, smoky bacon, and brown sugar—that’s it. These Bacon Brown Sugar Chicken Tenders are quick, sweet, and slightly addictive.
You know that weird time between lunch and dinner where you’re starving, moody, and not quite ready to commit to anything? That’s when these tenders happened.
I was halfway through reorganizing the spice cabinet (for no real reason, honestly—just procrastinating life), and I found an unopened bag of brown sugar shoved way in the back. Right next to it? A crumpled pack of bacon that was technically still good.
The only protein in the fridge? Chicken. Naturally. Because it’s always chicken. Somehow always there, always boring—unless you do something wild to it. Which is what I did.
I cut the chicken into strips, rolled them in brown sugar like a toddler finger-painting with syrup, wrapped them in bacon (a little too loosely the first time, if I’m being honest), and hoped the oven would work its usual weeknight magic.
Twenty minutes later? Caramelized edges. Crisp bacon. Juicy chicken. My husband took one bite and said, “Okay, we’re making these again.” I had no plans to argue.
Now I make these when I need something easy, but still want to pretend I’ve got my life together.
Why You’ll Love This Bacon Brown Sugar Chicken Tenders Recipe?
Let’s start with the obvious—bacon. I mean, anything wrapped in bacon gets my attention. Add in the brown sugar that melts and bubbles into this sticky glaze, and suddenly, a basic chicken tender becomes something way more fun. Like… “I ate three straight off the tray while standing over the stove” kind of fun.
They’re fast. No marinating, no deep fryer, no long list of ingredients that require a scavenger hunt through the store. Just a handful of kitchen staples and a little oven time, and you’ve got something that feels way fancier than it actually is.
Also? These tenders are weirdly versatile. Dinner? Absolutely. Appetizer at a party? Crowd magnet. 10 p.m. snack while watching reruns of The Office? You bet.
Ingredient Notes:
These are simple. But here’s how I actually think about them when I’m throwing things together at 5:30 p.m. with a podcast playing and a kid asking where the scissors went.
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Chicken breasts – Slice ‘em into strips. Doesn’t need to be perfect. Some of mine end up a little wonky. They still taste great.
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Brown sugar – Light, dark, whatever. I’ve used the hard, lumpy kind before after nuking it in the microwave for 10 seconds. No shame.
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Kosher salt – Just a little. You need it to make the sweet pop.
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Black pepper – Go easy unless you like a little bite. Sometimes I add extra. Depends on the day.
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Bacon – I always go with regular thin-cut so it crisps faster. Tried thick-cut once… the chicken was sad and soggy. Lesson learned.
How To Make Bacon Brown Sugar Chicken Tenders?
Step 1: Preheat the oven.
375°F. It’s the temp that lets the bacon cook without setting the sugar on fire. Pretty important.
Step 2: Slice the chicken.
Cut each breast into long strips. I aim for four per piece, but honestly? I just cut them however makes sense in the moment.
Step 3: Make the sugar mix.
Brown sugar + salt + pepper. That’s it. Toss the chicken in this mix and get your hands in there. It’s a little sticky and messy. Totally fine.
Step 4: Wrap in bacon.
One strip of bacon per piece of chicken. Wrap it tight-ish, but don’t stress if it looks lopsided. Just make sure the seam is underneath when you lay it in the baking dish. That way it doesn’t unravel mid-bake. (Although, spoiler: even if it does, it’s still delicious.)
Step 5: Bake it up.
Into the oven it goes for about 20–25 minutes. Around minute 18, your kitchen’s gonna smell amazing and you’ll be tempted to sneak one. I support that energy. Just watch the sugar at the end—once it starts browning, it really starts browning.
Step 6: Cool slightly, then devour.
These are best hot and sticky, just out of the oven. I rarely make it to the plate. They usually go straight from pan to mouth.
Want To Save This Recipe?
Storage Options:
If you do have leftovers (which, who are you??), here’s what works:
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Fridge: Airtight container, 3 days max. Reheat in the oven or air fryer to crisp them up again.
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Microwave: It’s okay in a pinch, but the bacon won’t be crisp. Still edible.
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Freezer: Yep, you can freeze them. Let them cool first. Wrap tight and freeze for a month. Reheat from frozen and enjoy like it’s bacon déjà vu.
Variations and Substitutions:
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Use chicken tenders instead of breasts – Way less slicing. Total shortcut.
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Swap brown sugar for maple syrup – Adds a deeper sweetness. Brush it on during the last 5 minutes so it doesn’t burn.
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Add spice – Cayenne, chili flakes, or even a little hot honey does wonders.
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Try turkey bacon – If you have to. But just know it won’t crisp like the real thing.
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No salt? Add a splash of soy sauce to the sugar mixture. Sounds weird, totally works.
What to Serve with Bacon Brown Sugar Chicken Tenders?
These are the main event, but here’s what I’ve served on the side when I’m pretending to be balanced:
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Garlic mashed potatoes – Because yes.
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Roasted green beans – To feel healthy.
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Cornbread – A little extra sweetness, totally fits the vibe.
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Crispy Brussels sprouts – I swear this works. The caramelization thing really ties it together.
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Simple slaw or salad – The cold crunch is a nice contrast when you’re five tenders deep and need a reset.
Frequently Asked Questions:
Can I prep these ahead of time?
Yep. You can wrap the chicken and stash it in the fridge for a few hours. Just wait to coat in sugar until right before baking.
Is the sugar going to burn?
It can, especially if your oven runs hot or you forget about it. Keep an eye out the last few minutes. Worst case? Slightly burnt sugar tastes like BBQ glaze. Not the end of the world.
Can I double the recipe?
You should. These go fast. Just make sure your pan isn’t overcrowded or the bacon will steam instead of crisp. Been there. Regretted it.
And that’s it—Bacon Brown Sugar Chicken Tenders in all their sweet, sticky, salty glory. Not perfect. Not fancy. But 100% craveable. The kind of dish you make once and suddenly find yourself thinking about three days later.
So, what do you think? Gonna try them? Tweak them? Eat four straight off the baking tray while hiding in the kitchen like I do? (No judgment, promise.)
Tell me how it goes. I wanna hear everything.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bacon Brown Sugar Chicken Tenders Recipe
Ingredients
- 2 chicken breasts boneless, skinless
- 1/2 c brown sugar
- 1/2 tsp Kosher salt
- 1/8 tsp ground black pepper
- 8 strips bacon
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Slice each chicken breast into 4 long, thin strips.
- In a bowl, mix together the brown sugar, salt, and pepper. Toss the chicken strips in this mixture. Until well coated.
- Wrap each chicken strip with a strip of bacon. Ensuring the ends are tucked under. To prevent unwrapping during cooking.
- Place the wrapped chicken strips in a baking dish. Sprinkle any remaining brown sugar mixture on top.
- Bake for 20-25 minutes. Or until the bacon is crispy. And the chicken is cooked through. Keep an eye on it. To prevent the sugar from burning.
- Serve hot. And enjoy!
Notes
