Crispy Bacon Brown Sugar Chicken Tenders – Sweet, Savory, and Irresistible
These chicken tenders are everything you want on a plate: crisp, juicy, and coated in a sticky, sweet glaze with smoky bacon in every bite. They’re easy enough for a weeknight and impressive enough for game day or casual get-togethers. You get that perfect combo of salty and sweet with a little kiss of spice.
Serve them with fries, a crisp salad, or just a good dipping sauce and call it a win. If you love crowd-pleasing comfort food with a twist, this one’s for you.
Crispy Bacon Brown Sugar Chicken Tenders - Sweet, Savory, and Irresistible
Ingredients
Method
- Prep your pan and oven. Heat the oven to 400°F (200°C).Line a large baking sheet with parchment paper or foil, then set a wire rack on top. Lightly oil or spray the rack so the chicken doesn’t stick.
- Cook the bacon bits. In a skillet over medium heat, cook the chopped bacon until just crisp. Drain on paper towels.Keep 1 tablespoon of bacon drippings if you want extra flavor in the coating.
- Make the coating. In a bowl, combine brown sugar, panko, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Stir in the cooked bacon and the reserved bacon drippings (optional). You want a sandy, slightly sticky mixture.
- Whisk the egg wash. In a shallow bowl, whisk the eggs with milk until smooth.
- Dry the chicken. Pat the chicken tenders dry with paper towels.This helps the coating stick and crisp up.
- Coat the tenders. Dip each piece in the egg wash, letting excess drip off. Press into the brown sugar–bacon mixture, coating all sides. Gently press so it adheres well.
- Arrange and finish with butter. Place the coated tenders on the prepared rack.Drizzle or brush a little melted butter over the tops for extra color and crunch.
- Bake until crispy. Bake for 15–20 minutes, flipping once halfway through, until the chicken is cooked through and the coating is browned and crisp. Internal temperature should reach 165°F (74°C).
- Rest briefly. Let the tenders rest for 3–5 minutes. The glaze will set slightly, making them easier to serve.
- Serve. Pair with a tangy dip like honey mustard, chipotle mayo, or a squeeze of lemon to cut the sweetness.
What Makes This Special
These aren’t your average chicken tenders. The brown sugar caramelizes in the oven, creating a crackly, glossy coating that clings to each piece.
Bacon adds crunch and smoky depth, while a touch of chili and garlic balances the sweetness. The result is a tender inside and a crisp outside that stays crunchy. Best of all, the recipe is simple, with pantry staples and minimal prep.
What You’ll Need
- 1.5 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
- 8 slices thick-cut bacon, finely chopped
- 1/2 cup light brown sugar, packed
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 to 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk (or water)
- 2 tablespoons melted butter (optional, for extra crispness)
- Cooking spray or a little oil
How to Make It
- Prep your pan and oven. Heat the oven to 400°F (200°C).Line a large baking sheet with parchment paper or foil, then set a wire rack on top. Lightly oil or spray the rack so the chicken doesn’t stick.
- Cook the bacon bits. In a skillet over medium heat, cook the chopped bacon until just crisp. Drain on paper towels.Keep 1 tablespoon of bacon drippings if you want extra flavor in the coating.
- Make the coating. In a bowl, combine brown sugar, panko, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Stir in the cooked bacon and the reserved bacon drippings (optional). You want a sandy, slightly sticky mixture.
- Whisk the egg wash. In a shallow bowl, whisk the eggs with milk until smooth.
- Dry the chicken. Pat the chicken tenders dry with paper towels.This helps the coating stick and crisp up.
- Coat the tenders. Dip each piece in the egg wash, letting excess drip off. Press into the brown sugar–bacon mixture, coating all sides. Gently press so it adheres well.
- Arrange and finish with butter. Place the coated tenders on the prepared rack.Drizzle or brush a little melted butter over the tops for extra color and crunch.
- Bake until crispy. Bake for 15–20 minutes, flipping once halfway through, until the chicken is cooked through and the coating is browned and crisp. Internal temperature should reach 165°F (74°C).
- Rest briefly. Let the tenders rest for 3–5 minutes. The glaze will set slightly, making them easier to serve.
- Serve. Pair with a tangy dip like honey mustard, chipotle mayo, or a squeeze of lemon to cut the sweetness.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: For best results, reheat on a wire rack at 375°F (190°C) for 8–10 minutes until crisp.The air fryer works great—350°F (175°C) for 5–7 minutes.
- Freeze: Freeze cooked tenders in a single layer until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 15–18 minutes.
- Avoid microwaving if possible, as it softens the coating.
Why This is Good for You
This recipe focuses on real ingredients and balanced flavors. Chicken tenders are a lean protein source, and baking keeps the fat lower than deep frying.
Spices like smoked paprika and chili add flavor without extra calories. You’re getting a satisfying, high-protein meal that keeps you full and happy. Enjoy it with roasted veggies or a simple salad to round things out.
Common Mistakes to Avoid
- Skipping the rack: Baking directly on a sheet traps moisture and softens the crust.A rack promotes air flow and crispness.
- Wet chicken: If the surface is damp, the coating slides off. Pat dry first.
- Overcrowding the pan: Leave space between pieces. Crowding leads to steaming, not crisping.
- Undercooking the bacon bits: They should be crisp before mixing into the coating; otherwise, they’ll turn chewy.
- High sugar burn: Brown sugar can burn if the oven runs hot.Stick to 400°F and move the tray to the middle rack.
- Not seasoning enough: Sweet needs salt. Taste the coating and adjust salt and chili for balance.
Variations You Can Try
- Maple-bacon twist: Replace half the brown sugar with pure maple sugar or brush on a little maple syrup in the last 5 minutes of baking.
- Spicy kick: Add cayenne or crushed red pepper. A drizzle of hot honey after baking is excellent.
- Gluten-free: Use gluten-free panko and check your spices.Everything else stays the same.
- No bacon: Swap in finely chopped toasted pecans or almonds for crunch and a nutty flavor.
- Air fryer method: Cook at 360°F (182°C) for 10–12 minutes, flipping halfway. Work in batches so they crisp evenly.
- Herb upgrade: Add dried thyme or rosemary to the coating for a savory edge.
- Citrus balance: Serve with lemon wedges or add a little orange zest to the coating to brighten the sweetness.
FAQ
Can I use chicken thighs instead of tenders?
Yes. Cut boneless, skinless thighs into strips similar in size to tenders.
They’ll be juicy and flavorful; add 2–3 minutes to the cook time and still aim for 165°F (74°C) internal temperature.
Do I have to pre-cook the bacon?
Pre-cooking is best. It keeps the coating crisp and avoids chewy bits. Raw bacon won’t fully render in the short baking time and can make the coating greasy.
Can I make these ahead?
Yes.
Coat the tenders, place them on a rack, and refrigerate uncovered for up to 6 hours. Bake just before serving. This short “drying time” actually helps the coating stick and crisp.
What dipping sauce goes well with this?
Honey mustard, ranch, smoky barbecue sauce, chipotle mayo, or a simple mix of Dijon and maple syrup all work well.
A little acidity helps balance the sweetness.
How do I prevent the sugar from burning?
Bake on the middle rack at 400°F, avoid broiling, and keep an eye on the last few minutes. If your oven runs hot, reduce to 375°F and extend cook time slightly.
Can I skip the eggs?
Use buttermilk, plain yogurt thinned with milk, or even mayonnaise as the binding agent. Each helps the coating adhere and adds moisture.
Is panko necessary?
Panko gives an airy crunch, but regular breadcrumbs work too.
For extra texture, mix in crushed cornflakes or finely crushed pretzels.
What sides pair best?
Try roasted green beans, a crisp slaw, sweet potato fries, or buttered corn. For something fresh, a simple arugula salad with lemon vinaigrette cuts the richness.
Wrapping Up
Crispy Bacon Brown Sugar Chicken Tenders hit that sweet, salty, and smoky note that keeps everyone coming back for more. They’re simple to prep, bake in under 25 minutes, and reheat beautifully.
Keep the ingredients on hand and you’ve got a reliable, crowd-pleasing meal anytime. Whether it’s a family dinner or a game-day spread, this recipe is a guaranteed favorite. Enjoy every sticky, crunchy bite.
