Description
Okay, so imagine regular chicken tenders, but then imagine them getting the VIP treatment. I’m talking about wrapping each tender in bacon (because bacon makes everything better), coating them with brown sugar (sweet and savory heaven), and baking them until they’re crispy perfection. These things are like candy-coated chicken crack – I’m warning you now, you will NOT be able to eat just one. My brother-in-law literally hid a plate from the kids at our last BBQ because he wanted them all to himself.
Ingredients
Scale
For the Chicken:
- 2 lbs chicken tenderloins (the pre-cut kind saves time, but you can slice your own from breasts)
- 16–20 slices bacon (don’t go super thick or it won’t crisp up properly)
- 1/2 cup brown sugar (light or dark, whatever you’ve got)
- 2 tsp garlic powder (because garlic makes everything better)
- 1 tsp smoked paprika (regular paprika is fine, but smoked adds that extra oomph)
- 1 tsp onion powder
- 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
- 1/2 tsp salt (go easy since bacon is already salty)
- 1/4 tsp cayenne pepper (optional, but adds a nice little kick)
- 2 tbsp olive oil or melted butter
For the Glaze (optional but highly recommended):
- 1/4 cup brown sugar
- 2 tbsp honey (or maple syrup if that’s your jam)
- 1 tbsp soy sauce (I know it sounds weird, but trust the process)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
For Serving:
- Ranch dressing (because everything needs ranch)
- Honey mustard (homemade or store-bought)
- BBQ sauce (go with your favorite)
- Fresh herbs for garnish (parsley or chives look pretty)