Chicken Strips Wrapped with Bacon
Few things bring comfort and excitement to the table quite like the smoky sizzle of bacon wrapped around tender, juicy chicken. This recipe transforms simple ingredients into a perfect balance of savory, sweet, and spicy — a dish that’s both rustic and indulgent.
Each strip of chicken is coated with aromatic spices, wrapped in crisp bacon, and caramelized with a touch of brown sugar and chili powder, creating layers of flavor that are rich yet familiar.
Whether baked or grilled, these bacon-wrapped chicken strips are golden, sticky, and utterly satisfying — the kind of dish that vanishes from the plate as soon as it hits the table.
Why People Love The Chicken Strips Wrapped with Bacon Recipe:
The Perfect Flavor Harmony: Sweet brown sugar, smoky bacon, and tender chicken create a balance of flavors that’s irresistible — salty, sweet, and spicy all at once.
Crispy on the Outside, Juicy Inside: The bacon turns beautifully golden and crisp while sealing in the chicken’s moisture, delivering that perfect bite every time.
Simple Ingredients, Stunning Results: With just a few pantry staples, this recipe transforms everyday ingredients into something that feels restaurant-worthy.
Versatile and Crowd-Pleasing: It’s equally perfect as an appetizer, main dish, or party snack — a guaranteed favorite among both kids and adults.
The Aroma Alone is Irresistible: As it cooks, the scent of sizzling bacon and caramelized sugar fills the kitchen, promising comfort and indulgence before the first bite.
Effortless, Yet Impressive: Easy to prepare, quick to cook, and elegant enough to serve to guests — proof that simple food can feel truly special.
A Bite of Pure Comfort: Each tender strip embodies warmth and satisfaction — the kind of dish that makes people pause, smile, and reach for seconds.
Key Ingredients
Chicken Tenders: Naturally tender and juicy, they form the heart of the dish — mild enough to absorb every note of smoky, sweet, and spicy flavor.
Bacon Strips: The soul of savoriness. As it cooks, the bacon crisps up and releases its rich, smoky aroma, wrapping the chicken in a flavorful embrace.
Light Brown Sugar: A touch of sweetness that caramelizes beautifully, glazing the bacon with a golden crust and balancing the heat from the spices.
Chili Powder: Adds warmth and a gentle kick that deepens the overall flavor, giving the dish a subtle, lingering heat.
Paprika: Brings a soft smokiness and rich color, enhancing the visual and aromatic appeal of every bite.
Garlic & Onion Powder: The foundation of savory depth — these humble spices infuse the chicken with earthy, aromatic notes that build layers of comfort.
Italian Seasoning: A delicate blend of herbs that ties everything together, adding a whisper of freshness beneath the richness.
Salt & Black Pepper: Simple, essential, and grounding — the final touch that sharpens all other flavors into balance.
Expert Tips:
Choose the Right Bacon: Use regular-cut bacon, not thick-cut. It cooks evenly, turns crisp without burning, and wraps snugly around the chicken for perfect texture balance.
Wrap with Intention: Overlap the bacon slightly as you wrap each strip. This not only keeps the bacon from unraveling but also ensures every bite has the right ratio of smoky meat to tender chicken.
Don’t Skip the Spice Rub: The seasoning blend is what transforms the dish — the paprika and chili powder deepen the flavor while the brown sugar creates that signature caramelized crust.
Bake on a Rack: If possible, place the wrapped tenders on a wire rack set over a baking sheet. This allows heat to circulate evenly, crisping the bacon from all sides and preventing sogginess.
Line Your Pan Wisely: Use foil or parchment paper under the rack to catch drippings. It makes cleanup effortless and prevents sugar from burning onto the pan.
Balance Sweet and Heat: For a milder flavor, reduce chili powder slightly; for bolder spice, add a pinch of cayenne. The goal is a gentle warmth that complements the sweetness, not overwhelms it.
Let It Rest Before Serving: A few minutes of resting time lets the juices redistribute, keeping the chicken moist and the bacon perfectly crisp when served.
For the Grill Masters: Grilling adds an extra layer of smokiness. Cook over indirect heat to avoid flare-ups, and turn occasionally for even crisping.
Chicken Strips Wrapped with Bacon
Ingredients
Chicken tenders – 1 lb (about 10 pieces), trimmed and ready to cook
Bacon strips – 10 slices, thin or regular-cut
Light brown sugar – ⅓ cup (packed)
Chili powder – 1 tablespoon
Paprika – 1 teaspoon
Onion powder – 1 teaspoon
Garlic powder – 1 teaspoon
Italian seasoning – ½ teaspoon
Black pepper – ½ teaspoon
Salt – ½ to 1 teaspoon, to taste
Instructions
Step 1: Prepare the Seasoning
Preheat your oven or grill to 350°F (175°C).
In a small bowl, mix together onion powder, garlic powder, Italian seasoning, paprika, and black pepper until well combined.
Step 2: Season the Chicken
Lay the chicken tenders on a clean surface or tray.
Sprinkle the seasoning mixture evenly over all sides, rubbing gently to ensure each piece is fully coated with flavor.
Step 3: Wrap with Bacon
Take one strip of bacon and wrap it snugly around each seasoned chicken tender, slightly overlapping the edges.
Tuck in the ends underneath to keep them secure while cooking.
Step 4: Add the Sweet & Spicy Coating
In a separate small bowl, combine chili powder and packed brown sugar.
Sprinkle this mixture evenly over the bacon-wrapped tenders, pressing lightly so it adheres and caramelizes during cooking.
Step 5: Cook to Perfection
Arrange the wrapped tenders on a lined baking tray or grill rack.
Bake or grill for about 30 minutes, or until the bacon is crispy and the chicken reaches 165°F (74°C) internal temperature.
Allow the tenders to rest for a few minutes before serving — this helps the juices settle for the perfect bite.
Important Notes When Making Chicken Strips Wrapped with Bacon
Balance Flavor and Heat: The blend of brown sugar and chili powder is the secret to this recipe’s harmony. It’s not just sweet and spicy — it’s the contrast that makes each bite memorable. Adjust the chili powder for your preferred spice level, but keep enough sweetness to let the bacon caramelize beautifully.
Use the Right Bacon Cut: Regular-cut bacon works best — it crisps evenly while wrapping snugly around the chicken. Thick-cut bacon can take longer to cook and may leave the chicken underdone.
Don’t Skip the Resting Time: After baking, let the tenders rest for a few minutes before serving. This helps the juices settle back into the chicken and keeps the bacon crisp rather than soggy.
Cooking on a Rack Helps: For the best texture, place the tenders on a wire rack set over a baking sheet. The air circulation allows the bacon to cook evenly and the excess fat to drip away.
Watch for Sugar Caramelization: The brown sugar topping will darken quickly near the end of cooking. That’s normal — it’s creating that irresistible glaze. Just keep an eye out to prevent burning.
Storage and Reheating: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to maintain crispness — avoid microwaving, as it softens the bacon.
Make Ahead for Ease: You can season and wrap the chicken ahead of time. Refrigerate overnight, then bake fresh the next day — perfect for parties, family gatherings, or meal prep.
Serve with Intention: These tenders are wonderful on their own, but they also pair beautifully with ranch, honey mustard, or chipotle mayo for dipping.
How to Enjoy This Chicken Strips Wrapped with Bacon After Cooking
Let the Aroma Set the Stage: As soon as the chicken strips come out of the oven, resist the urge to dive in right away. Let them rest for 5–10 minutes. This short pause allows the bacon to crisp fully and the sweet-spicy glaze to settle, creating the perfect caramelized finish.
Serve with Warmth and Intention: Arrange the tenders on a platter, letting their glossy, golden coating shine. The contrast of glistening bacon and tender chicken makes them as beautiful to look at as they are to eat.
Pair Thoughtfully: These strips are versatile — serve them as a main dish with mashed potatoes, roasted vegetables, or a crisp green salad for balance. Or enjoy them as an appetizer with dipping sauces like ranch, honey mustard, or smoky chipotle mayo. Each dip brings out a new layer of flavor.
Savor Each Bite: Take your time to enjoy the texture contrast — the crisp bacon gives way to juicy chicken, while the brown sugar and chili powder deliver that perfect dance between sweetness and heat. Each bite should feel warm, indulgent, and satisfying.
Create a Moment Around It: This dish isn’t just for eating — it’s meant to be shared. Serve it family-style at the center of the table, let everyone reach in, laugh, and enjoy the crackle of bacon together. It’s the kind of meal that turns an ordinary evening into a cozy gathering.
Enjoy the Next Day: If you have leftovers, reheat them in the oven at 350°F (175°C) for 10–12 minutes. The bacon re-crisps beautifully, and the glaze deepens in flavor — making it just as good, if not better, than when it was first cooked.
Optional Indulgence: For an extra touch, drizzle lightly with honey or maple syrup before serving. The sweetness complements the smoky bacon and spices, taking the dish from comforting to irresistible.
Nutrition Information
For your Chicken Strips Wrapped with Bacon
(Per serving — approximately 1 bacon-wrapped chicken strip)
Calories: 210 kcal | Total Fat: 12.7 g | Saturated Fat: 4.2 g | Monounsaturated Fat: 5.1 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 65 mg | Sodium: 450–600 mg (depending on bacon and added salt) | Total Carbohydrates: 7.8 g | Dietary Fiber: 0.3 g | Sugars: 6.1 g | Protein: 17.4 g
Frequently Asked Questions
Can I use thick-cut bacon instead of regular bacon?
You can, but keep in mind that thick-cut bacon takes longer to crisp and may cause the chicken to overcook before the bacon is fully done. If using thick-cut, partially cook the bacon first for 3–4 minutes, then wrap the chicken — this ensures both finish cooking at the same time.
How do I keep the bacon from unraveling while baking?
Wrap the bacon snugly around each chicken strip and tuck the ends underneath the tender when placing it on the baking sheet. You can also secure it with a toothpick if needed. The bacon will tighten naturally as it cooks, holding everything in place.
Can I make these ahead of time?
Yes! You can season and wrap the chicken up to a day in advance and store it covered in the refrigerator. When ready to cook, bring it to room temperature for 10–15 minutes before baking. This makes meal prep easy and perfect for parties or gatherings.
Can I grill these instead of baking?
Absolutely. Grilling adds an extra layer of smoky flavor. Cook the bacon-wrapped chicken over indirect medium heat for 25–30 minutes, turning occasionally, until the bacon is crisp and the chicken reaches 165°F (74°C) internally.
Why add brown sugar and chili powder on top?
The combination of sweet brown sugar and smoky chili powder creates a caramelized glaze that enhances the bacon’s flavor and adds depth to the chicken. It’s what gives this recipe its signature sweet-heat balance and glossy, irresistible finish.
Why should I season the chicken before wrapping it with bacon?
Seasoning the chicken first ensures that the flavor penetrates the meat, not just the surface. Bacon adds saltiness, but the spice rub — with paprika, garlic, and onion powder — builds depth from the inside out, creating a more balanced, flavorful bite.
How can I make the bacon crispy without overcooking the chicken?
The key is temperature and placement. Cook at 350°F (175°C) and, if possible, place the strips on a wire rack set over a baking sheet. This allows air to circulate evenly, crisping the bacon while letting the chicken cook gently underneath.
Should I use foil or parchment paper for baking?
Both work, but parchment paper helps prevent sticking and makes cleanup easier, while foil gives slightly more caramelization on the underside. If you’re aiming for that deep, sweet glaze from the brown sugar, foil is the better choice.
How do I keep the brown sugar from burning?
The sugar caramelizes quickly near the end of cooking, especially if placed too close to the heat source. To prevent burning, bake on the middle rack, and if the bacon darkens too fast, loosely cover with foil for the final 10 minutes.
How do I know when the chicken is fully cooked?
The safest and most accurate way is to use a meat thermometer. Insert it into the thickest part of a tender — it should read 165°F (74°C). At this point, the bacon should be crisp, the sugar glaze golden, and the chicken juicy inside.