Bacon Brown Sugar Chicken Tenders with just five ingredients and 30 minutes these are the PERFECT gameday treat! A sticky, sweet, salty, crunchy appetizer.
Bacon Brown Sugar Chicken Tenders
Triple this Brown Sugar Chicken Tenders recipe, I promise they’re that good. You won’t even miss the breading in most chicken strips because instead you have CRISPY BACON.
Plus its sweet and sticky and bacon-y.
Serving ideas/Flavor ideas for your Bacon Brown Sugar Chicken Tenders:
- Want it a bit spicier? Add in 1/4 teaspoon of crushed red pepper or a squirt of Sriracha.
- If you want an even deeper caramel flavor, try dark brown sugar.
- Serve with ranch dressing or honey mustard for dipping sauces.
- Have lots of paper towels to save smears from your couches as people are watching the game.
- If you’d prefer to make this with boneless thigh meat cut the thighs in three strips.
You can also cut your chicken pieces into bite sized chunks and cook them off as bites (I am making these for the next Dodgers game and I will snap some pictures!).
Looking for more appetizer recipes:
- Philly Cheesesteak Egg Rolls
- Chicken Fire Poppers – PS These are the PERFECT recipe to make with these tenders.
- Korean Ground Beef Egg Rolls
- Cheddar Bacon Ranch Pinwheels
- Bacon Brown Sugar Smokies
More Bacon goodness?
- Bacon Brown Sugar Garlic Chicken
- Chicken Bacon Ranch Lasagna Roll Ups
- Slow Cooker Bacon Garlic Pork Loin
Bacon Brown Sugar Chicken Tenders
Bacon Brown Sugar Chicken Tenders with just five ingredients and 30 minutes these are the PERFECT gameday treat! A sticky, sweet, salty, crunchy appetizer.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 416 kcal
Ingredients
- 2 chicken breasts boneless skinless
- 1/2 cup brown sugar
- 1/2 teaspoon Kosher Salt
- 1/8 teaspoon ground black pepper
- 8 strips bacon
Instructions
- Preheat oven to 375 degrees.
- Cut each chicken breast into 4 long, thin chicken strips.
- In a bowl add the brown sugar, salt and pepper.
- Add the chicken tenders and toss in the brown sugar.
- Wrap the chicken in a strip of bacon and put into your baking dish.
- Sprinkle over the remaining brown sugar.
Cook for 20-25 minutes or until bacon is cooked through and crisp (as pictured).
Recipe Video
Nutrition Facts
Bacon Brown Sugar Chicken Tenders
Amount Per Serving
Calories 416 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 101mg34%
Sodium 720mg31%
Potassium 541mg15%
Carbohydrates 27g9%
Sugar 26g29%
Protein 29g58%
Vitamin A 50IU1%
Vitamin C 1.3mg2%
Calcium 28mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
10/10 it’s awesome
Sabrina do you have a cook book?? Your recipes are just wonderful!! Like these bacon brown sugar chicken tenders yummmmmmmm!! your recipes are so simple and so good.
Most items needed are in a regular grocery store. They are so simple anyone can make them. You have created recipes that are not intimidating at all. They work for untrained regular cooks. All I can say is you are awesome. I look forward to your recipes. Keep thinking of us untrained cooks that want to take cooking to a new level. Hugs dear lady!!
Thank you so much, what a sweet comment. I don’t have a cookbook yet, but hopefully one day! I love what I do and I love hearing that people like you appreciate it. 😀
Sabrina,
I have used your Chicken Marsala recipe and my son thought I called Olive Garden to order some for supper and I told him no I made it from your recipe and he loves it so every time we have chicken we have your Chicken Marsala.
Aw, that’s awesome! Glad to be a family favorite!
Thank you for posting another great looking recipe. After reading the ingredients, my twin daughters asked if we could substitute brown sugar for maple syrup. Not having used maple syrup as a topping compared to syrup being mixed into other ingredients, my concerns are in possible burning. Any thoughts?
So sorry I missed this! You can use maple syrup, it shouldn’t burn but keeping an eye on it is always a good idea. I’d love to hear how it turns (or turned) out.
What temperature did you cook these at? They look very tasty. I will definitely give them a try.
375 degrees. I hope you enjoy them.
Can I use boneless chicken breasts instead of thighs?
Sure 🙂
How would you do this in an Air Fryer. I think I will try it tonight. Looks yummy.
I’ve never tested it using one so I’m not comfortable giving a recommendation. You might be able to find a recipe online with similar ingredients using an air fryer and follow that as a guideline. Good luck!
I was thinking of trying it tomorrow in our air fryer…Have you done it ?
I haven’t tested it using an air fryer. I’d love to know how it turns out if you decide to try. Enjoy!
How long do i cook these on the bbq
I’ve not tested making them on the BBQ only the oven.
I’m having a huge issue. I’ve attempted twice. I’m making about 15 to 20 at a time in a glass baking dish. I guess because of the brown sugar it’s creating to many juices and I can not get the bacon to fully cook. Tried 40 minutes instead of 25 and I also even turned on the broil after the 40 minutes for about another 5 minutes to speed up the top part of them cooking and then when I pulled them out the bottom was still raw. Idk what to do!! Please help!!!
If it’s releasing too much liquid, try placing them on balled up pieces of foil or some time of cooking rack above the baking dish. This will allow the tenders to be raised up and not sit in the liquid. Hope this helps!
AMAZING MY WHOLE FAMILY LOVES THEM! I make them ALOT for dinner! Thanks so much!
So glad you all loved it!
We will be making these for a second time! My family loves it! We make it a meal with some homemade mac and cheese and steamed broccoli for sides! Delicious!
So glad you all enjoyed it, Sarah! Thanks for the 5 star rating.
Do you cover with aluminum foil? Trying them for the first time.
No, I didn’t cover mine. I hope you enjoy them!
I use a 9×13 glass baking dish with non stick foil lining it. My chicken was swimming in bacon fat and brown sugar soup! The brown sugar did not carmelize and just melted into the fat. Maybe cooking on an elevated grate on a deep sided cooking sheet would work better? It still tasted fine but was really hoping for that sticky carmelly goo to lick off my fingers…lol! Glad a tried recipe before a party. I will try again…wish me luck!
Yes, try elevating it up. That should help keep it out of the moisture that’s released. Good luck!
I had the same problem and will set them up on a grate next time.