Sweet and Spicy Bacon Wrapped Chicken Tenders
Introduction
There is something utterly joyful about a plate of Sweet and Spicy Bacon Wrapped Chicken Tenders arriving at the table—warm, sticky, browned bacon hugging tender chicken, the sweet glaze catching the light, the first bite a little spicy and wildly comforting. I remember one rainy evening when I wrapped the last strip of bacon around a chicken tender, and the whole house filled with the promise of something both indulgent and familiar. If you love cozy family dinners or need a quick dinner idea that feels celebratory, this Sweet and Spicy Bacon Wrapped Chicken Tenders recipe is that little miracle. For another bacon-forward comfort dish that pairs beautifully, try this savory mac and cheese casserole: chicken bacon ranch mac and cheese casserole.
Why You’ll Love Sweet and Spicy Bacon Wrapped Chicken Tenders
- Tender, juicy chicken wrapped in smoky bacon creates an irresistible contrast of textures and flavors.
- The sweet and spicy glaze hits your palate with warmth and brightness—comforting food at its best.
- Quick to prep and faster than takeout, this is a perfect easy recipe for weeknights or a festive meal for friends.
- Family favorite status: kids love the bacon, adults love the flavor complexity.
- Versatile and customizable—make it a healthier option by using turkey bacon or bake instead of pan-fry.
Ingredients
- 1 1/2 pounds chicken tenders, trimmed (about 12–16 tenders) — use thin, even pieces for consistent cook time.
- 12–16 slices bacon (regular works best for crisping; turkey bacon for a lighter version).
- 1/3 cup honey — adds sweet balance and glossy finish.
- 2 tablespoons brown sugar — deepens caramel notes.
- 1 tablespoon Dijon mustard — gives tang and helps the glaze adhere.
- 1–2 teaspoons chili powder or cayenne (adjust to taste) — for that spicy kiss.
- 1 teaspoon smoked paprika — adds warmth and smoke.
- 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder — background savory notes.
- Salt and freshly ground black pepper to taste.
- Toothpicks for securing (optional).
- Olive oil or cooking spray for the baking sheet (if baking).
Substitutions: maple syrup can replace honey for a richer sweetness; use coconut sugar if avoiding refined sugar; swap bacon for prosciutto for a lighter salt-cured alternative. For a gluten-free version, verify your mustard and spices are certified.
Timing
- Prep time: 15 minutes
- Cook time: 20–25 minutes (depending on method)
- Total time: 35–40 minutes
Ready faster than takeout, and every minute is worth it when you bite into that warm, sticky, smoky perfection.
Step-by-Step Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) if baking, or heat a large oven-safe skillet over medium-high heat if starting on the stove. Line a baking sheet with foil and lightly oil it.
- Season the tenders: Pat chicken tenders dry, then sprinkle with salt, pepper, smoked paprika, garlic powder, and onion powder. The spices should hug each tender like a little promise of flavor.
- Wrap with bacon: Take one slice of bacon and wrap it around each tender, overlapping slightly to secure. You can tuck the ends under or use a toothpick to hold everything in place. The bacon will crisp up and hold the chicken snugly.
- Make the glaze: In a small bowl, whisk together honey, brown sugar, Dijon mustard, and chili powder (or cayenne). Taste and adjust—this is where you control the sweet and spicy balance.
- Brush and bake: Place tenders seam-side down on the prepared sheet. Brush generously with half the glaze. Bake for 12 minutes, then brush with remaining glaze and bake another 8–12 minutes until bacon is crisp and chicken reaches 165°F (74°C). Your kitchen will smell like a celebration.
- Finish and rest: Remove from oven and let rest 3–5 minutes so the glaze sets. Serve hot and watch people close their eyes at that first bite.
If you prefer a skillet finish, sear on the stovetop first to crisp the bacon, then transfer to the oven to finish cooking. For a truly hands-off option, these can be cooked in an air fryer at 380°F (193°C) for 10–14 minutes, flipping halfway.
Tips and Variations
- For a sticky, more caramelized finish, broil on high for 1–2 minutes at the end—watch closely.
- Make it festive: sprinkle with chopped fresh parsley, toasted sesame seeds, or drizzle with sriracha-honey for added flair.
- Healthier swap: use center-cut or turkey bacon and bake on a rack so excess fat drains away.
- Add brightness: serve with a squeeze of fresh lemon or lime to cut through the richness.
- Dessert for dinner vibe: pair with a sweet potato mash to complement the honey glaze.
For another sweet and savory chicken option that plays with similar contrasts, you might enjoy this honey butter chicken: sweet and savory honey butter chicken.
Serving Suggestions
Serve these Sweet and Spicy Bacon Wrapped Chicken Tenders with creamy mashed potatoes and roasted green beans for a homey feel, or pile them on a platter with charred corn salad and crusty bread for a summer gathering. They also shine as an appetizer at parties—arrange them on a board with pickles, grapes, and a tangy dipping sauce like mustard-yogurt or chipotle mayo. Pour a chilled pale ale or a sparkling lemonade, bite in, and feel the warmth spread as laughter fills the room.
For a tangy pairing that leans sweet and sour, try serving alongside this bright stir-fried chicken: sweet and sour chicken.
Storage and Make-Ahead Tips
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispiness.
- Freeze cooked tenders on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 12–15 minutes.
- Make-ahead: assemble and wrap tenders a day ahead, store covered in the fridge, and bake when ready. Brush with glaze right before baking for best texture.
Pro Tips from the Kitchen
- Choose bacon that is not too thick—regular-sliced crisps faster and gives the best contrast to the tender chicken.
- Let chicken come to room temperature for 10 minutes before cooking to ensure even cooking.
- Use a meat thermometer to hit 165°F (74°C) without overcooking the chicken.
- If using toothpicks, remove them before serving to avoid surprises.
- Reserve a little glaze for drizzling after baking for a glossy, freshly sauced finish.
FAQs
Q: Can I use boneless chicken breasts instead of tenders?
A: Yes, slice boneless chicken breasts into 1-inch strips to mimic tenders so they cook evenly. Cooking time may increase slightly—watch internal temperature.
Q: How do I reduce the spice for kids?
A: Reduce or omit the cayenne or chili powder and add a tiny pinch of smoked paprika for warmth without heat. The honey and brown sugar will keep the flavor kid-friendly.
Q: Can these be made gluten-free?
A: Absolutely—most ingredients are naturally gluten-free, but double-check labels on mustard and spice blends to be safe.
Q: Is bacon necessary?
A: The bacon adds flavor and texture, but prosciutto or thin pancetta can be used for a lighter, saltier alternative.
## Conclusion
These Sweet and Spicy Bacon Wrapped Chicken Tenders are more than a recipe—they are a doorway to cozy nights, quick celebrations, and the kind of comfort food that becomes a family favorite. Whether you tuck them into a weeknight dinner or serve them at a festive gathering, they deliver warmth, crunch, and sticky-sweet joy. If you’d like another take on this flavor combination, check out the original inspiration at the Sweet and Spicy Bacon Wrapped Chicken Tenders recipe for more ideas and variations. Give them a try, share them with someone you love, and let this become one of those recipes you reach for again and again.
Contents
Sweet and Spicy Bacon Wrapped Chicken Tenders
Ingredients
Main Ingredients
- 1.5 pounds chicken tenders, trimmed (about 12–16 tenders)
- 12-16 slices bacon (regular or turkey bacon)
Glaze Ingredients
- 1/3 cup honey adds sweet balance and glossy finish
- 2 tablespoons brown sugar deepens caramel notes
- 1 tablespoon Dijon mustard gives tang and helps the glaze adhere
- 1-2 teaspoons chili powder or cayenne (adjust to taste for spice)
- 1 teaspoon smoked paprika adds warmth and smoke
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder background savory notes
- Salt and freshly ground black pepper to taste
Optional Ingredients
- Toothpicks for securing (optional)
- Olive oil or cooking spray for the baking sheet (if baking)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) if baking, or heat a large oven-safe skillet over medium-high heat if starting on the stove.
- Line a baking sheet with foil and lightly oil it.
Seasoning
- Pat chicken tenders dry, then sprinkle with salt, pepper, smoked paprika, garlic powder, and onion powder.
Wrapping
- Take one slice of bacon and wrap it around each tender, overlapping slightly to secure.
- You can tuck the ends under or use a toothpick to hold everything in place.
Making the Glaze
- In a small bowl, whisk together honey, brown sugar, Dijon mustard, and chili powder (or cayenne). Taste and adjust to control the sweet and spicy balance.
Baking
- Place tenders seam-side down on the prepared sheet.
- Brush generously with half the glaze.
- Bake for 12 minutes, then brush with remaining glaze and bake another 8-12 minutes until bacon is crisp and chicken reaches 165°F (74°C).
Serving
- Remove from oven and let rest for 3-5 minutes so the glaze sets.
- Serve hot.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.