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A platter of golden-brown Sweet Bacon Brown Sugar Chicken Tenders, glistening with a caramelized glaze and ready to serve.

Crack Sweet Bacon Brown Sugar Chicken Tenders

Experience an addictive combination of sweet, salty, and savory with these incredibly tender chicken tenders. Each piece is wrapped in a sticky, caramelized brown sugar glaze and studded with crispy, smoky bacon for a flavor that is truly unforgettable.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken tenders
  • 1 pound thick-cut bacon, sliced into 1/2 to 1-inch pieces
  • 1 cup dark brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley or chives, chopped for garnish optional

Equipment

  • Large rimmed baking sheet
  • Oven
  • Large mixing bowl
  • Whisk
  • Tongs
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Paper towels
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the sliced bacon pieces in a single, even layer on a large, rimmed baking sheet.
  2. Place the baking sheet in the preheated oven and bake for 10-15 minutes. The goal is to partially cook the bacon and render out its fat. Do not drain the fat from the pan.
  3. While the bacon is baking, pat the chicken tenders dry with a paper towel. In a large bowl, whisk together the packed dark brown sugar, smoked paprika, garlic powder, salt, and black pepper.
  4. Add the dry chicken tenders to the bowl with the brown sugar mixture. Toss thoroughly with tongs or your hands until every tender is completely coated.
  5. Carefully remove the hot pan of bacon from the oven. Add the coated chicken tenders directly to the pan with the bacon and its rendered fat. Toss everything together on the pan to combine, then spread it back into a single layer.
  6. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the glaze is thick, dark, and bubbly.
  7. For extra caramelization, you can switch the oven to broil for the final 1-2 minutes. Watch it very closely to prevent the sugar from burning.
  8. Remove from the oven and let it rest for a few minutes before serving, as the glaze will be extremely hot. Garnish with fresh parsley or chives, if desired.

Notes

Variations & Tips:
- Spice It Up: Add 1/4 to 1/2 teaspoon of cayenne pepper to the brown sugar mixture for a sweet and spicy kick.
- Gourmet Twist: Add 2 tablespoons of bourbon or dark rum to the brown sugar mixture for a deeper, more complex glaze.
- Important Tips: Do not use thin-cut bacon as it will burn. The initial bacon pre-cook is essential for crispy results. Avoid overcrowding the pan; use two baking sheets if necessary to ensure proper caramelization.
- Serving Suggestions: This dish pairs wonderfully with fluffy rice to soak up the glaze or with roasted vegetables like broccoli or asparagus to balance the richness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.