Easy Homemade Turkey Bacon Brown Sugar Chicken Tenders: A Family Favorite
These Easy Homemade Turkey Bacon Brown Sugar Chicken Tenders provide a simple way to create a sweet and savory dish that stands out from typical chicken recipes.
Achieve perfectly tender, flavor-packed chicken in just 25 minutes, utilizing a straightforward pan-frying technique and a short list of 9 common ingredients.
The combination of crispy turkey bacon and a rich brown sugar glaze creates a unique flavor profile that is both comforting and exciting. This versatile recipe is perfect for a quick family dinner, adding to a packed lunch, or serving as an impressive appetizer at your next gathering.
Easy Homemade Turkey Bacon Brown Sugar Chicken Tenders
Savory chicken tenders combine with a sweet and smoky glaze, featuring crispy turkey bacon.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch (2.5 cm) wide tenders
- 8 slices (200g) turkey bacon, regular or thick-cut
- 2 tbsp (30ml) olive oil or vegetable oil, divided
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the Brown Sugar Glaze:
- 1/2 cup (100g) light brown sugar, firmly packed
- 1/4 cup (60ml) low-sodium chicken broth
- 2 tbsp (30ml) apple cider vinegar
- 1 tbsp (15ml) low-sodium soy sauce or tamari
- 1 tbsp (15ml) Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper (optional)
- 1 tbsp (8g) cornstarch
- 2 tbsp (30ml) cold water
Optional Garnish:
- 2 tbsp (10g) fresh chives, finely chopped
Instructions
- Pat chicken tenders dry with paper towels. Season chicken evenly with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper on all sides.
- Heat a large non-stick skillet or cast-iron pan over medium heat. Add turkey bacon slices; cook 5-7 minutes per side until crispy and golden brown. Remove bacon to a paper towel-lined plate. Crumble cooled bacon into small pieces. Set aside.
- In a medium bowl, whisk 1/2 cup (100g) light brown sugar, 1/4 cup (60ml) low-sodium chicken broth, 2 tbsp (30ml) apple cider vinegar, 1 tbsp (15ml) low-sodium soy sauce or tamari, 1 tbsp (15ml) Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and optional 1/8 tsp cayenne pepper until sugar dissolves and mixture combines. In a small bowl, whisk 1 tbsp (8g) cornstarch and 2 tbsp (30ml) cold water to create a smooth slurry. Set aside.
- Wipe out the skillet. Add 1 tbsp (15ml) olive oil; heat over medium-high heat 2 minutes until shimmering. Add half of the seasoned chicken tenders in a single layer. Cook 3-4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove chicken to a clean plate. Repeat with remaining 1 tbsp (15ml) olive oil and chicken tenders.
- Pour prepared brown sugar glaze mixture into the skillet. Bring to a gentle simmer over medium heat, stirring occasionally, 2-3 minutes until lightly bubbling.
- Re-whisk cornstarch slurry. Pour into simmering glaze, whisking continuously. Whisk and cook 1-2 minutes until glaze thickens to a syrupy consistency, coating the back of a spoon.
- Return cooked chicken tenders and crumbled turkey bacon to the skillet with the thickened glaze. Toss with tongs 1-2 minutes until thoroughly coated and heated through.
- Transfer glazed chicken tenders and bacon to a serving platter. Garnish with fresh chives, if desired. Serve hot.
Pro Tips for Perfectly Crispy and Flavorful Tenders
Ingredient Tips
- Uniform Chicken Tenders:Flatten thicker tenders to a uniform 1/2-inch thickness. This ensures even cooking to 165°F (74°C) within 12-15 minutes, preventing dry or undercooked spots.
- Crispy Turkey Bacon:Cook turkey bacon over medium heat for 7-9 minutes until deeply browned and crisp. Crumble into 1/4-inch pieces for distinct smoky texture in every bite.
- Packed Brown Sugar:Use 1/4 cup packed light brown sugar in marinade. Its molasses provides moisture and rich caramelization, enhancing the tender’s exterior in 3-4 minutes of frying.
- Low-Sodium Soy Sauce:Opt for low-sodium soy sauce. 2 tablespoons controls saltiness while imparting umami depth during the 30-minute marinade.
- Fresh Aromatics:Mince 2 cloves fresh garlic (1 tsp) and 1/2 inch fresh ginger (1/2 tsp) immediately. Their vibrant oils provide more potent flavor than pre-minced.
Technique Tips
- Optimal Marination Time:Marinate chicken tenders 30 minutes minimum, ideally 2 hours in fridge. This allows brown sugar-soy mixture to penetrate 1/8 inch, creating deeper, complex flavors.
- Double Breading for Crunch:For superior crispiness, double-bread tenders. Dip again into egg wash after first dip, then back into breadcrumbs, pressing firmly. This builds a thicker 1/4-inch coating that crisps exceptionally at 350°F (175°C).
- Oil Temperature Precision:Heat frying oil to a precise 350°F (175°C) with a thermometer. Critical for uniform golden-brown crust in 3-4 minutes per side without excess oil absorption.
- Batch Frying Principle:Fry tenders in small batches, allowing 1 inch space. Overcrowding lowers oil temperature below 350°F, leading to sogginess and an extra 1-2 minutes for browning.
- Resting Period:After cooking, transfer tenders to a wire rack and rest for 5-7 minutes. This allows internal juices to redistribute, ensuring chicken remains incredibly tender and moist when cut.
Common Issues
- Soggy Coating:If tenders are soggy, thoroughly pat chicken dry with paper towels before dipping. Excess moisture prevents breading adhesion and crisping, resulting in a limp coating even after frying.
- Breading Falling Off:To prevent breading detachment, chill breaded tenders on a wire rack in fridge for at least 20 minutes before frying. This “sets” the coating, strengthening bond against 350°F oil.
- Uneven Browning/Burning:If tenders brown too quickly (under 2 minutes per side) or unevenly, oil is too hot. Reduce heat to maintain 325°F (160°C) and check every 60 seconds for even golden-brown.
- Tenders Stick to Pan:When baking at 400°F (200°C) for 18-22 minutes, line baking sheet with parchment paper and spray non-stick, or use a wire rack. This prevents sticking and preserves crispness.
- Muted Bacon Flavor:To boost turkey bacon flavor, reserve 1 tablespoon of crumbled, crispy bacon. Sprinkle over cooked tenders immediately after frying for potent smoky crunch.
How to Store and Reheat Your Turkey Bacon Brown Sugar Chicken Tenders
These Easy Homemade Turkey Bacon Brown Sugar Chicken Tenders are a delightful blend of sweet, savory, and smoky flavors, with a satisfyingly crispy coating. To ensure they remain delicious for future meals, proper storage and reheating are key. Follow these guidelines to keep your tenders tasting fresh and their texture enjoyable.
Refrigerator Storage
Duration: 3-4 days in airtight container
For optimal freshness and food safety, store cooked chicken tenders in a shallow, airtight glass or sturdy plastic container. Placing them in a shallow container helps them cool down quickly, preventing bacterial growth. Over time, the crispy coating will naturally soften due to moisture absorption from the tenders and any residual sauce. The brown sugar glaze might thicken slightly, and the turkey bacon’s initial crispness will diminish. While still safe to eat on day 4, you’ll notice a slight dulling of the complex flavors and a less appealing texture compared to freshly made.
Freezer Storage
Duration: 2-3 months
To freeze your chicken tenders, first allow them to cool completely. Arrange the tenders in a single layer on a parchment-lined baking sheet and flash freeze for 1-2 hours until solid. This prevents them from sticking together. Once frozen, transfer the tenders to a heavy-duty freezer-safe bag or an airtight container, separating layers with parchment paper if stacking. Freezing helps preserve the flavor, but you may notice the chicken’s texture becoming slightly chewier or a bit drier upon thawing and reheating. The glaze might lose some of its initial vibrant sheen. Thaw frozen tenders overnight in the refrigerator before reheating for the best results.
Reheating Instructions
- Oven/Toaster Oven (Best for crispness):Preheat to 350°F. Place tenders on a baking sheet lined with foil or parchment paper. Reheat for 10-15 minutes (from fridge) or 20-25 minutes (if thawed from frozen). They are ready when heated through to an internal temperature of 165°F, and the edges are slightly re-crisped. This method is the .
- Air Fryer (Excellent):Preheat to 325°F. Arrange tenders in a single layer in the air fryer basket. Cook for 5-8 minutes (from fridge) or 10-15 minutes (if thawed from frozen), flipping halfway through. Look for a crispy exterior and an internal temperature of 165°F. This is an with minimal effort.
- Microwave (Acceptable, but changes texture):Place tenders on a microwave-safe plate. Heat on HIGH for 30-60 seconds per tender (from fridge), or until hot throughout. Check internal temperature for 165°F. While the quickest option, microwaving will result in a and will not bring back any crispness.
Make-Ahead Tips
To streamline preparation, you can get a head start on a few components. The chicken pieces can be trimmed and even marinated in the brown sugar mixture (without the breading) for up to 24 hours in advance, stored in an airtight container in the refrigerator. The turkey bacon can also be cooked until crispy and crumbled 2-3 days ahead of time, stored in an airtight bag or container in the fridge. Keep the breading separate until just before frying for the freshest, crispiest results.