These bacon wrapped chicken tenders are perfectly seasoned, crispy on the outside and juicy on the inside. Better still, they truly couldn’t be easier to make!
Chicken Tenders
I mean sure, chicken tenders are great, but realistically is anything wrapped in bacon not just infinitly better?! Any disagreement with that statement may mean you’re on the wrong blog 🤣Anywho, let’s talk tenders.
Contrary to popular belief, chicken tenders aren’t just sliced chicken breast. The tender is actually the strip of meat directly under the breast meat, and as the name suggests, is often more ‘tender’ than the breast itself.
Can I use Chicken Breast for this recipe?
Yes, for all intents and purposes the breast sliced into strips works just fine.
To get things going there’s 2 steps to ensure you prep the tenders right:
- Ensure they’re taken out the fridge around 15mins before using. Cooking meat straight from the fridge causes it to seize up and go chewy.
- Season them well! Here I use smoked paprika, onion & garlic powder and cayenne pepper.
Bacon Wrapped Chicken Tenders
Right, chicken prepped, let’s talk bacon.
I find 1 rasher of bacon per tender works perfectly. If your tenders are particularly chunky you can use 1.5, but I can’t see you needing to. Here in the UK I use what we call ‘streaky bacon’ of which I’m continually reminded by my US followers this is just regular bacon 😂
To wrap the tenders, simply start at one end, work your way to the other end and tuck in the bacon at the end. This will stop them unraveling.
Can I prep these ahead of time?
Absolutely! Just tightly cover and store in the fridge (up to 24 hours). Or you can actually freeze them (up to one month) then just thaw in the fridge.
How to cook Bacon Wrapped Chicken Tenders
Most recipes bake the tenders. Here I actually pan fry them.
I find that when you bake them, to achieve crispy bacon, because of how much smaller tenders are than the actual breast, you have to slightly sacrifice the juiciness of the chicken. When you pan fry over medium heat you can render down the fat of the bacon easier, leaving the outside crispy. The direct heat of the pan will crisp up the bacon nicely without drying out the chicken.
So, can I bake them?
You can, and honestly difference isn’t huge (I’m just a food snob). I do recommend switching on the grill and broiling for a few mins at the end if the bacon isn’t quite crispy enough though. The difference between tenders wrapped in crispy bacon and tenders wrapped in cooked bacon IS huge.
How to serve Bacon Wrapped Chicken Tenders
One of my favourite ways to serve these tenders is with a dip. You can really use any dip you fancy – I do have a whole category dedicated to Delicious Dips if you need some inspo 🙂
Honey Mustard Dip
Here I serve them with a honey mustard dip. At it’s heart, honey mustard dip is simply equal parts mayo, mustard and honey. I also add in a dollop of sour cream for some extra creaminess and a dash of lemon juice, just to cut through the sweetness of the honey.
You could also serve them with a side salad and French Fries or Wedges!
And there we have it! They really are that easy to make.
If you’re after more tender goodness then definitely make sure you check out my Crispy Oven Baked Tenders and Spicy Fried Chicken Tenders!
If you’re looking for more bacon wrapped recipes then check out my Pigs in Blankets!
Alrighty, that’s all the tips I’ve got for you on this one. Let’s tuck into the full recipe shall we?!
How to make Bacon Wrapped Chicken Tenders (Full Recipe & Video)
Bacon Wrapped Chicken Tenders
Equipment:
- Large Frying Pan & Tongs
- Small Pot (for spice mix)
- Small Pot (for dipping sauce)
- Sharp Knife & Chopping Board
Ingredients (check list):
Bacon Wrapped Chicken Tenders
- 1lb / 500g Chicken Tenders (see notes)
- 12 single rashers of Streaky Bacon, or as needed
- 1.5 tsp Smoked Paprika
- 1/2 tsp EACH: Onion Powder, Garlic Powder
- 1/2 tsp Brown Sugar (optional - leave out for keto)
- 1/4 - 1/2 tsp Salt
- 1/4 tsp Cayenne Pepper (or to preference)
- Olive Oil, as needed
Honey Mustard Dip (optional)
- 1/4 cup / 60g Mayo (full fat)
- 1/4 cup / 60g Dijon Mustard (see notes)
- 1/4 cup / 60g Honey
- 1 tbsp Sour Cream
- 1 tsp Lemon Juice (see notes)
- Salt & Black Pepper, to taste
Instructions:
- Ensure you take your meats out 15mins before they're needed. Frying cold meat will cause it to seize up and go chewy. You want them close to room temp before they hit the pan.
- In a small pot combine 1.5tsp smoked paprika, 1/2 tsp onion powder, garlic powder and sugar (optional), 1/4-1/2tsp salt and 1/4tsp cayenne pepper (or to taste).
- Lay out your tenders and sprinkle over half your spice mix. Rub into meat, flip then repeat.
- Take one rasher of bacon and starting at one tip of the tender, wrap around until you meet the other end, ensuring you tuck in the bacon at the end to stop in unfolding. Repeat with all the tenders.
- Heat up a good glug of oil in a large pan over medium heat, then add your tenders (depending on pan size you may need to work in batches). Fry until the bacon is crispy and the fat has rendered down, and the chicken is completely white through the centre. Depending on the size of your tenders this could take between 8-12mins.
- It's important to keep the heat no higher than a medium. This will draw out the bacon fat nicely. Cooking any higher will just char the bacon, leaving the bacon fat soft and the chicken potentially uncooked. See notes for baking options.
Honey Mustard Dip
- Combine 1/4cup/60g mayo, honey and dijon mustard with 1 tbsp sour cream and 1 tsp lemon juice. Taste for seasoning and adjust accordingly. See notes for subs.
Quick 1 min demo!
Notes:
Nutrition:
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