Bacon Wrapped Chicken Tenders


Continuing with the theme that bacon makes everything better, and because I had half a pack of chicken tenderloins–exactly what part of the chicken is a tenderloin anyway?–and half a dozen strips of bacon left that I needed to do something with stat because it was approaching the use by date, I came up with this marvelously easy and delicious entree.  Perfect for a weeknight dinner with flavor.  Serves 2.


  • 6 chicken tenders
  • 6 slices of thick-cut, applewood smoked bacon
  • salt
  • pepper
  • garlic powder
  • paprika


  1. Preheat oven to 350 degrees.
  2. Season both sides of the chicken.  There’s no measurement to this–depends wholly on how much spice you like.
  3. Arrange a wire rack over a baking sheet and spray it liberally with cooking spray.
  4. Wrap each tenderloin with a strip of bacon, securing each end with toothpicks.  Lay out on the wire rack.
  5. Bake for 25-30 minutes or until bacon is crispy on the outside.

Cook’s note: You could absolutely do this on the grill.  We were just out of grill gas.

Printable version.

2 thoughts on “Bacon Wrapped Chicken Tenders”

  1. Liana - March 6, 2012 3:15 am

    These look great, will pop in some buns with coleslaw and homade ranch sauce for lunch.
    The tenderloin is a tiny bit under/attached to the breast next to the bone, hence the tender and juicy. But they often just strip up the breast and sell it as tenderloins.

    1. Kait Nolan - March 6, 2012 7:03 am

      Huh. You have taught me something new! I just assumed they cut up the breast and gave it a name, much like “chicken fingers”. I didn’t know there was a bit formally called the tenderloin!


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