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Crispy Bacon-Wrapped Chicken Strips Recipe

Crispy Bacon-Wrapped Chicken Strips

Tender chicken strips are coated in a sweet-savory brown sugar spice mixture, wrapped in bacon, and baked until juicy and crisp. Serve them as a family-friendly dinner with vegetables, potatoes, rice, or a favorite dipping sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Bacon
  • 1 1/4-1 1/2 pounds Chicken tenderloins or boneless, skinless chicken breasts cut into strips
  • 8-12 slices Thin- or regular-cut bacon slices
Sweet-Savory Spice Coating
  • 1/3-1/2 cup Packed light brown sugar
  • 1 teaspoon Paprika or smoked paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4-1/2 teaspoon Kosher salt
  • 1 pinch Cayenne pepper
For the Pan
  • as needed Nonstick cooking spray or a little oil

Method
 

Step-by-Step
  1. Heat the oven to 400°F (205°C). Line a rimmed baking sheet with foil, set a wire rack on top, and lightly coat the rack with nonstick spray or a little oil.
  2. Pat the chicken dry with paper towels. If using chicken breasts, cut them into strips with fairly even thickness so they cook at the same rate.
  3. Combine the brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne, if using, in a small bowl.
  4. Lightly coat each chicken strip with the seasoning mixture. Wrap one bacon slice around each strip, slightly overlapping the ends, and place each piece seam-side down on the prepared rack.
  5. Sprinkle or gently press any remaining brown sugar mixture over the tops of the wrapped chicken. Bake for 25–30 minutes, until the bacon is browned and the chicken reaches an internal temperature of 165°F (74°C).
  6. For extra-crisp bacon, broil the strips for 1–2 minutes at the end, watching closely. Let the chicken rest for about 5 minutes before serving.

Notes

Use thin- or regular-cut bacon because it crisps more reliably than thick-cut bacon. Do not wrap the chicken too tightly because the bacon contracts during cooking. If the bacon browns before the chicken is done, loosely cover the strips with foil and continue baking until the chicken reaches 165°F. Reduce or omit added salt when using heavily cured bacon.