Bacon Wrapped Chicken Tenders Recipe

Chicken tenders: These are the tenderloin part of the chicken, known for their tenderness and quick cooking time.

Bacon: Adds a smoky, savory flavor and a crispy texture to the dish.

Garlic powder: Provides a subtle, aromatic garlic flavor without the need for fresh garlic.

Paprika: Adds a mild, sweet pepper flavor and a vibrant color to the chicken.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth to the seasoning.

To ensure the bacon stays securely wrapped around the chicken tenders, consider partially cooking the bacon in a skillet for a few minutes before wrapping. This will render some of the fat, making it easier to crisp up in the oven without overcooking the chicken.

• chicken tenders - Substitute with turkey tenders: Turkey tenders have a similar texture and flavor profile, making them a suitable alternative.

• bacon - Substitute with prosciutto: Prosciutto is a thinly sliced cured ham that provides a similar salty and savory flavor.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor that can enhance the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat but maintains a similar smoky flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• Allow the bacon wrapped chicken tenders to cool completely before storing. This prevents condensation, which can make the bacon soggy.

• Place the cooled tenders in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3-4 days. For best results, reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.

• For freezing, arrange the cooled tenders on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Transfer the frozen tenders to a freezer-safe bag or container. Label with the date and contents for easy identification.

• Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.

• Reheat thawed tenders in the oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy. Avoid microwaving as it can make the bacon rubbery.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the bacon-wrapped chicken tenders on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the tenders loosely with aluminum foil to prevent the bacon from over-crisping while the chicken heats through.
  4. Bake for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove the foil for the last 5 minutes if you want the bacon to crisp up again.
  6. Let rest for a couple of minutes before serving.

• Microwave Method:

  1. Place the bacon-wrapped chicken tenders on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. Continue heating in 30-second intervals until the chicken is warmed through.
  5. Be cautious as the bacon may not be as crispy as when freshly baked.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the bacon-wrapped chicken tenders in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the internal temperature to ensure it reaches 165°F (74°C).
  5. Let rest for a minute before serving.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the bacon-wrapped chicken tenders in the skillet.
  4. Cover with a lid and cook for about 5-7 minutes, turning occasionally to ensure even heating.
  5. Check that the internal temperature reaches 165°F (74°C).
  6. Let rest for a minute before serving.

• Oven: Used to bake the bacon-wrapped chicken tenders at a consistent temperature of 400°F (200°C).

• Baking sheet: Provides a flat surface to place the chicken tenders on while they bake.

• Parchment paper: Prevents the chicken tenders from sticking to the baking sheet and makes for easy cleanup.

• Toothpicks: Used to secure the bacon around each chicken tender to ensure it stays wrapped during baking.

• Measuring spoons: Ensures accurate measurement of the garlic powder, paprika, salt, and black pepper.

• Mixing bowl: Used to combine and evenly coat the chicken tenders with the seasoning.

• Tongs: Handy for placing the seasoned chicken tenders onto the baking sheet and for removing them once cooked.

• Knife: Useful for trimming any excess fat from the bacon or chicken tenders if necessary.

• Cutting board: Provides a safe surface for any trimming or preparation of the chicken tenders and bacon.

• Cooling rack: Allows the chicken tenders to rest and cool slightly after baking, ensuring they remain crispy.

Preheat efficiently: Preheat your oven while you prepare the chicken tenders to save time.

Use pre-cut chicken: Buy pre-cut chicken tenders to skip the cutting step.

Season in a bag: Place chicken tenders and seasonings in a resealable bag and shake to coat evenly.

Line the baking sheet: Use parchment paper to avoid scrubbing the baking sheet later.

Batch wrap: Wrap all chicken tenders with bacon at once to streamline the process.

Check doneness: Use a meat thermometer to quickly check if the chicken is cooked through.