Bacon Brown Sugar Chicken Tenders — On the first crisp evening of fall, the aroma of sweet brown sugar caramelizing with smoky cured meat filled my kitchen and wrapped the house in a cozy blanket of comfort.
Introduction
There’s something about Bacon Brown Sugar Chicken Tenders that turns a simple weeknight meal into a seasonal celebration. The sweet-and-savory glaze, a hint of spice, and the crunch of a golden crust make these tenders a reader favorite for potlucks, family dinners, and chilly autumn nights. If you love pairing main dishes with warm, spiced treats, you might also enjoy this autumnal loaf while planning your menu: brown sugar pumpkin loaf. This recipe is easy enough for beginners and indulgent enough to feel like a treat.
Ingredients for Bacon Brown Sugar Chicken Tenders
Gathering everything before you start will make the process smoother. This recipe yields about 4 servings.
- 1 lb chicken tenders (about 8–10 pieces)
- 6 slices smoked turkey bacon, chopped into small pieces
- 1/2 cup brown sugar, packed
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs (or gluten-free panko)
- 2 large eggs, beaten
- 2 tbsp olive oil or melted butter for brushing
- Fresh parsley, chopped, for garnish
- Lemon wedges, to serve
If you like a bolder flavor, this brown-sugar approach is also used in other savory recipes like these zesty wings: brown sugar cajun wings.
Step-by-step Instructions
Follow these clear steps to get perfect results.
- Prep the bacon and sugar glaze
- In a small skillet over medium heat, cook the chopped smoked turkey bacon until just crisp. Drain on paper towels.
- In a bowl, mix brown sugar, smoked paprika, cayenne (if using), garlic powder, salt, and pepper. Stir in half the cooked bacon.
- Coat the tenders
- Pat chicken tenders dry with paper towels. Dip each tender into the beaten eggs, then press into panko breadcrumbs, coating all sides. For extra flavor, mix a tablespoon of the brown sugar spice blend into the panko before coating.
- Bake or air-fry
- Oven method: Preheat oven to 425°F (220°C). Place tenders on a greased baking sheet lined with parchment. Brush lightly with olive oil or melted butter. Bake 12–15 minutes, flip halfway, until golden and internal temp reaches 165°F.
- Air fryer method: Preheat air fryer to 400°F. Place tenders in a single layer and cook 8–10 minutes, turning once. For an air fryer workflow inspiration, check this handy guide: air fryer chicken taquito recipe.
- Add the brown sugar bacon glaze
- In the last 2–3 minutes of cooking, sprinkle the remaining brown sugar mixture over the tenders and top with the remaining bacon pieces. If baking, return to oven just long enough for sugar to melt and slightly caramelize without burning.
- Serve
- Garnish with chopped parsley and serve with lemon wedges for brightness.
Tips for Success
- Dry the chicken thoroughly before breading to help the coating adhere and crisp up.
- Use panko for the crispiest texture; swap to gluten-free panko if needed.
- Watch the sugar closely during the final glaze step so it melts and caramelizes rather than burning.
- For evenly cooked tenders, don’t overcrowd the pan or air fryer basket.
- If you want to pair a simple dessert after this savory treat, a fruit crisp complements the flavors beautifully: nectarine brown sugar crisp.
Possible Variations
This recipe is flexible and seasonal-friendly.
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free cereal. Swap panko for gluten-free panko and ensure all seasoning labels are safe.
- Streusel topping: For a fun twist that leans sweet-savory, sprinkle a small streusel (brown sugar, flour, cold butter, and a pinch of salt) over the tenders in the last minutes of baking for a crunchy, buttery finish.
- Spicier: Increase cayenne or add a drizzle of hot honey after baking.
- Flavor inspiration: Try a citrus-soy glaze inspired by other family-friendly recipes like this savory slow-cooked dish: Asian crockpot orange chicken.
Storage Recommendations
- Refrigerator: Store cooled tenders in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to retain crispness.
- Freezer: Freeze cooked tenders on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 12–15 minutes.
- Do not let tenders sit at room temperature for more than 2 hours to maintain safety and quality.
Conclusion
Bacon Brown Sugar Chicken Tenders are a cozy, crowd-pleasing way to celebrate fall flavors at home—sweet, smoky, and easy enough for a weeknight. For another take on this delicious flavor combo, see the original Bacon Brown Sugar Chicken Tenders recipe at Dinner, then Dessert for inspiration.
FAQs
Q: Can I make Bacon Brown Sugar Chicken Tenders in the air fryer?
A: Yes — cook at 400°F for 8–10 minutes, turning once. Add the sugar-bacon topping during the last 2 minutes so it caramelizes but doesn’t burn.
Q: Are these tenders gluten-free?
A: They can be. Use gluten-free panko or breadcrumbs and ensure all seasonings are certified gluten-free to make the recipe safe for those avoiding gluten.
Q: How do I prevent the brown sugar from burning?
A: Sprinkle the brown sugar-bacon mix on in the final 2–3 minutes of baking or air frying at slightly lower heat, and watch closely so it melts and caramelizes without charring.
Q: Can I prepare these ahead of time?
A: Yes — bread the tenders and store them in the fridge up to a day ahead. Bake or air-fry just before serving for the best texture.
Bacon Brown Sugar Chicken Tenders
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-free adaptable
Description
Sweet and savory chicken tenders glazed with brown sugar and smoked bacon, perfect for fall dinners.
Ingredients
- 1 lb chicken tenders (about 8–10 pieces)
- 6 slices smoked turkey bacon, chopped into small pieces
- 1/2 cup brown sugar, packed
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs (or gluten-free panko)
- 2 large eggs, beaten
- 2 tbsp olive oil or melted butter for brushing
- Fresh parsley, chopped, for garnish
- Lemon wedges, to serve
Instructions
- Prep the bacon and sugar glaze: In a small skillet over medium heat, cook the chopped smoked turkey bacon until just crisp. Drain on paper towels. In a bowl, mix brown sugar, smoked paprika, cayenne (if using), garlic powder, salt, and pepper. Stir in half the cooked bacon.
- Coat the tenders: Pat chicken tenders dry with paper towels. Dip each tender into the beaten eggs, then press into panko breadcrumbs, coating all sides. For extra flavor, mix a tablespoon of the brown sugar spice blend into the panko before coating.
- Bake or air-fry: Oven method: Preheat oven to 425°F (220°C). Place tenders on a greased baking sheet lined with parchment. Brush lightly with olive oil or melted butter. Bake 12–15 minutes, flip halfway, until golden and internal temp reaches 165°F. Air fryer method: Preheat air fryer to 400°F. Place tenders in a single layer and cook 8–10 minutes, turning once.
- Add the brown sugar bacon glaze: In the last 2–3 minutes of cooking, sprinkle the remaining brown sugar mixture over the tenders and top with the remaining bacon pieces. If baking, return to oven just long enough for sugar to melt and slightly caramelize without burning.
- Serve: Garnish with chopped parsley and serve with lemon wedges for brightness.
Notes
Dry the chicken thoroughly before breading to help the coating adhere. Use panko for extra crispiness. Watch the sugar closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking or Air-frying
- Cuisine: American