Instructions
Preheat Oven: Set to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top (helps bacon crisp evenly).
Season Chicken: Pat chicken tenders dry. Season lightly with salt, pepper, garlic powder, and onion powder.
Wrap in Bacon: Wrap each chicken tender with a slice of bacon, tucking ends underneath.
Coat with Sugar & Spices: Mix brown sugar, smoked paprika, and cayenne. Roll each bacon-wrapped tender in the mixture, pressing gently to coat.
Bake: Arrange on the rack and bake for 25–30 minutes, flipping halfway, until bacon is crisp and chicken is fully cooked (internal temp 165°F / 74°C).
Caramelize (Optional): For extra glaze, broil 1–2 minutes at the end – watch closely so sugar doesn’t burn.
Serve: Sprinkle with fresh parsley and serve hot.
Serving Ideas:
As an appetizer with ranch or honey mustard dip.
Over mashed potatoes with roasted veggies.
Chopped into a salad for sweet-savory crunch.
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