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.