Ingredients
Equipment
Method
- Step 1: Prep Your Station: Preheat your oven to 375°F (190°C). Grab a baking sheet and line it with parchment paper.
- Step 2: Whip Up the Glaze: In a small bowl, combine the brown sugar, Dijon mustard, and a pinch of salt and pepper. Stir until it forms a thick, sticky paste.
- Step 3: Cook the Bacon: Heat the olive oil in a skillet over medium heat. Add your chopped bacon and cook, stirring occasionally, until it's nice and crispy. Use a slotted spoon to remove the bacon bits from the pan and set them aside on a paper towel-lined plate to drain.
- Step 4: Coat the Chicken: Place your chicken tenders in a medium bowl. Pour the brown sugar glaze over them. Use your hands or a spoon to make sure every single tender is coated evenly.
- Step 5: Add the Bacon Magic: Sprinkle the crispy bacon bits all over the coated chicken tenders. Give them a little press so they stick to the glaze.
- Step 6: Arrange for Baking: Carefully arrange the bacon-coated chicken tenders on your prepared baking sheet. Make sure they're in a single layer and not touching too much.
- Step 7: Bake to Perfection: Pop the baking sheet into the preheated oven. Bake for 20-25 minutes, or until they're golden brown, the glaze is bubbly and caramelized, and the chicken is cooked through (no pink inside).
Notes
Let them cool for just a minute before serving. The glaze will be hot!
To avoid overcrowding, use two baking sheets if necessary to ensure the chicken pieces have space to cook evenly and caramelize properly.
Get your bacon really crispy for the best texture contrast.
Pat the chicken dry with paper towels before coating to help the glaze stick better.
Check for doneness; chicken should reach an internal temperature of 165°F (74°C).
Prep ahead by chopping bacon and mixing the glaze a day in advance; store separately in airtight containers in the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven (around 300-325°F) or air fryer to keep the bacon crispy.