Ingredients
* Chicken: 1.5 lbs Chicken tenderloins (or breast cut into strips).
* Bacon: 1 package of thin-cut bacon (easier to wrap and gets crispier than thick-cut).
* The Rub:
* 1/2 cup Brown sugar (packed)
* 2 tsp Chili powder
* 1 tsp Smoked paprika
* 1/2 tsp Garlic powder
* 1/2 tsp Onion powder
* 1/4 tsp Cayenne pepper (optional, for a kick)
* Salt and black pepper to taste
Instructions
* Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup, or use a roasting pan like the one in the photo.
* Season: In a small bowl, mix the brown sugar and all the spices until well combined.
* Wrap: Take one chicken tender and wrap a slice of bacon tightly around it, overlapping slightly so it stays secure. You shouldn’t need toothpicks if you place the seam side down in the pan.
* Coat: Roll each wrapped tender in the brown sugar mixture, pressing down so the “rub” sticks heavily to the bacon.
* Bake: Arrange them in the pan. Bake for 25–30 minutes.
* The Finish: For that extra “glaze” look seen in the photo, turn the oven to Broil for the last 2–3 minutes. Watch them closely so the sugar doesn’t burn!
> Pro-Tip: If you want them even crispier, place a wire cooling rack on top of your baking sheet and cook the chicken on the rack. This allows the heat to circulate under the bacon so it doesn’t sit in its own juices.
