I honestly think these Easy Bacon Wrapped Chicken Tenders are the perfect solution for those nights when I want something spectacular but don’t want to spend hours in the kitchen. They are a total hit for Game Day parties and Super Bowl Sunday, but they are also fancy enough to serve as a fun appetizer for New Year’s Eve or a casual Christmas get-together. My kids absolutely love them for a quick weeknight dinner, and I love them because they feel like a treat. Whether I’m hosting a summer BBQ or looking for a hearty holiday appetizer, these tenders disappear from the plate in seconds!
INGREDIENTS YOU’LL NEED:
The Main Ingredients
- 2 lbs Chicken Tenders: I look for tenders that are roughly the same size so they all finish cooking at the same time. If they are a bit thick, I’ll sometimes give them a light tap to even them out.
- 1 lb Bacon: I prefer using a standard thin-cut bacon for this recipe. It’s easier to wrap around the chicken, and it gets much crispier in the oven than the thick-cut kind.
My Signature Dry Rub
- 3 Tbsp Brown Sugar: This is my favorite part! It melts into the bacon to create a sweet, sticky glaze that balances out all the heat.
- 2 Tbsp Paprika: I use this mostly for that beautiful, deep red color and a mild, earthy sweetness.
- 1 Tsp Black Pepper: I add this for a nice little bite that cuts through the richness of the bacon.
- 1 Tsp Salt: Just a teaspoon is all I need since the bacon already brings a good amount of saltiness to the party.
- 1 Tsp Onion Powder: I love the savory depth this adds to the rub; it makes the chicken taste like it’s been marinating for hours.
- 1 Tsp Garlic Powder: You can’t have a good rub without garlic! I find the powder sticks to the bacon much better than fresh garlic.
- 1 Tsp Cumin: I add just a touch of cumin for a warm, smoky undertone that makes these tenders smell amazing.
- 1 Tsp Chili Powder: This gives the chicken a tiny hint of spice without making it “hot”—perfect for the whole family.
- ½ Tsp Dry Mustard: This is my “secret” ingredient; it adds a subtle tang that really wakes up all the other spices.
WHY I LOVE THIS RECIPE?
These have become a staple in my house for three really simple reasons:
- The Sweet and Smoky Crust: The combination of brown sugar and spices in the rub creates this incredible caramelized glaze that sticks to the bacon as it crisps up.
- Guaranteed Juicy Chicken: I’ve found that wrapping the chicken in bacon acts like a little protective blanket, locking in all the juices so the chicken never gets dry in the oven.
- Hand-Held Perfection: I love that these are easy to grab and eat without a fork, making them the most stress-free party food I make.
HOW TO MAKE EASY BACON-WRAPPED CHICKEN TENDERS?
Time needed: 30 minutes
- Prepare the Seasonings:
Preheat oven to 400 degrees f. Combine all the ingredients in a small bowl. I like to fill an empty spice bottle with the rub and sprinkle the tenders with the spice rub. You can probably make this recipe a couple of times with the amount of rub this recipe makes. - Season the Tenders:
If you are using chicken breasts cut each one into three pieces. Liberally coat the chicken tenders in the dry rub. Wrap each chicken tender in one or two slices of bacon.
- Place on Wire Rack:
Place the tenders on a wire rack if you want the bacon evenly crisp all the way around. Or you can simply place them on a baking sheet. - Bake:
Bake for 20-25 minutes or until the internal temperature is 165 degrees F. Use an instant-read internal thermometer. Turn on the broiler for the last few minutes to crisp up the bacon. - Serve and Enjoy:
Enjoy immediately while they are warm and crispy, Dip in your favorite sauces such as ranch, buffalo, or barbecue.
FAQ – FREQUENTLY ASKED QUESTIONS
I always make sure to wrap it fairly snug and tuck the loose ends underneath the chicken on the pan. The bacon actually shrinks as it cooks, which helps it “grip” the chicken, so I rarely need toothpicks!
I haven’t had that problem at all! The bacon acts like a little insulation jacket that holds the moisture in, so the chicken stays incredibly juicy.
If the chicken is done (165°F) but the bacon looks pale, I just flick the broiler on for 2 or 3 minutes. I stay right there and watch it, though, because it can go from perfect to burnt fast!
I do this all the time! I just slice the breasts into even strips about the size of a tenderloin so they cook at the same rate.
I often wrap them and apply the rub a few hours before the party. I just keep them on a plate in the fridge until I’m ready to pop them in the oven.
Easy Chicken Appetizer Substitutions and Variations
I love how easy it is to customize these Easy Chicken Appetizers based on what I have in my kitchen. Here are a few ways I like to change things up:
- Spice it Up: If I want more heat, I’ll swap the paprika for cayenne pepper or add a dash of red pepper flakes to my Sweet and Spicy Chicken rub.
- Sugar-Free Option: To keep this a strict Keto Bacon Wrapped Chicken, I’ll swap the brown sugar for a gold monk fruit sweetener; it still carmelizes beautifully without the carbs!
- Different Proteins: I’ve used this same method with large shrimp or even thick slices of water chestnuts for a variety of Game Day Finger Foods.
- Honey Glaze: Sometimes, in the last five minutes of baking, I’ll brush on a little honey or my favorite BBQ sauce to make these BBQ Chicken Tenders extra sticky and delicious.
Cooking Tips for Recipe Success
To make sure your Baked Chicken Tenders turn out perfectly crispy every single time, I follow these three simple rules:
- Use a Wire Rack: I always place my chicken on a wire rack set inside a baking sheet; this allows the heat to circulate all the way around so the bacon crisps up on the bottom instead of getting soggy.
- Tuck the Ends: I make sure to tuck the ends of the bacon underneath the chicken strip so they stay secure and don’t unravel while they are cooking.
- High Heat Finish: If my chicken is done but I want the bacon even crunchier, I’ll turn the oven up or hit it with the broiler for just a minute or two at the very end.
What Is Commonly Served With Bacon Wrapped Chicken?
When I’m serving these I love pairing them with a fresh garden salad, roasted broccoli, or even some cauliflower mash to keep it a Low Carb Appetizer. For a bigger Game Day party, I’ll set out bowls of ranch or honey mustard dressing for dipping and serve them alongside ice-cold lemonade or a crisp lager. These are such a hit for Fourth of July cookouts or as a fun addition to a Christmas finger food spread. Because they are so easy to grab, they really are the perfect Easy Chicken Appetizer for any holiday gathering.
How to Store Leftover Bacon Wrapped Chicken Tenders for Later?
If I have any leftovers, I just pop them into an airtight container and keep them in the fridge for up to three days. To keep the bacon from getting rubbery, I prefer to reheat them in the air fryer or oven until they are warmed through and crispy again. They make a fantastic addition to my lunch the next day, especially when sliced up over a cold salad!
Can Leftover Baked Chicken Tenders Be Frozen?
Yes! You can freeze the chicken tenders. Occasionally I will double or triple batches just to be able to freeze them for another day. I will place them on a cookie sheet and into the freezer. Once they are rock-hard frozen I will transfer them into a freezer bag. Then reheating using the air fryer or oven is the best method.
HUNGRY FOR MORE appetizer RECIPES? TRY THESE!
Creamy Buffalo Ranch Chicken Appetizer
Oven-Baked Buffalo Wings Appetizer
Hot Applebee’s Spinach Artichoke Dip
FINAL THOUGHTS
I really hope these Easy Bacon Wrapped Chicken Tenders become a new favorite in your home like they are in mine! They are the perfect blend of salty, sweet, and smoky, and they truly are the easiest party food to whip up in a flash. If you try the recipe, please leave me a comment below and let me know how it turned out—I can’t wait to hear how much you loved them!
Easy Bacon Wrapped Chicken Tenders
Equipment
Ingredients
Chicken and Bacon:
- 2 lbs. Chicken Tenders
- 1 lbs. Bacon
Dry Rub Ingredients:
- 2 tablespoons Paprika
- 1 teaspoons Black Pepper
- 3 tablespoons Brown Sugar
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Dry Mustard
Instructions
Prepare the Dry Rub:
- Preheat oven to 400 degrees f. Combine all the ingredients in a small bowl. I like to fill an empty spice bottle with the rub and sprinkle the tenders with the spice rub. You can probably make this recipe a couple of times with the amount of rub this recipe makes.
Prepare the Chicken Tenders:
- If you are using chicken breasts cut each one into three pieces. Liberally coat the chicken tenders in the dry rub.
- Wrap each chicken tender in one or two slices of bacon.
- Place the tenders on a wire rack if you want the bacon evenly crisp all the way around. Or you can simply place them on a baking sheet.
Baking Instructions:
- Bake for 20-25 minutes or until the internal temperature is 165 degrees F. Use an instant-read internal thermometer. Turn on the broiler for the last few minutes to crisp up the bacon.
- Enjoy immediately while they are warm and crispy, Dip in your favorite sauces such as ranch, buffalo, or barbecue.
