These oven baked bacon wrapped chicken tenders are always a hit as appetizers or main dish. The bacon keeps the meat juicy and provides added flavor.
My husband just told me that he invited a bunch of friends to come over to watch the Super Bowl next weekend. I’m sure they will probably bring some food, but I want to prepare a few appetizers.
I picked up some chicken tenders to come up with a new appetizer recipe. Originally, I planned to make Buffalo chicken tenders using my shake and bake chicken recipe for the coating. I even debated on the spicy dry rub chicken wings.
I’ve already come up with many low carb appetizer recipes over the years. However, I eventually was settled on wanting to test out a new recipe that I can make for the big game this year
After thinking about how messy Buffalo chicken is, I chose to make these oven baked bacon wrapped chicken tenders instead. And, I’m so glad I went with this recipe. They are so yummy!
It’s super easy to make this appetizer. I used the shake and bake method to easily coat each chicken piece with the spice blend.
You simply dump all the herbs and spices into a large zipper bag. Then, you add each piece of chicken and shake the bag to evenly coat it.
Once coated with the seasonings, you just have to wrap a slice of bacon around each tender. I’m thinking at this point, you could put them in the refrigerator and bake next day.
To ensure the bacon grease dripped off and the bacon gets crisp, I cooked the bacon wrapped chicken tenders on cooling racks. It’s the method I use when baking bacon.
Sometimes, oven baked chicken tenders can be dry. However, you won’t every have to worry about that when you wrap them in bacon!
My family members who tested these oven baked bacon wrapped chicken tenders thought they were a bit spicy. I’ll probably tone down the cayenne pepper next time to please others.
I have trouble determining if something is too spicy because I like my food on the really hot side spice wise. So, if they said it had too much of a kick, likely most others will think so too.
In the recipe, I list the amount of cayenne I used, but note that it should be reduced for those who don’t want it too spicy. I’d say using half the amount should please most.
Since I’m a fan of really spicy food, I served my bacon wrapped chicken tenders with some Sarayo sauce. I had an extra bottle sitting around from a past Keto Krate shipment.
The tenders taste great by themselves, but I like to add in that extra kick. You could serve them plain or with your favorite dipping sauce.
Ranch or blue cheese dressing would also be great for dipping. When I serve these as appetizers for the Super Bowl, I’m going to cut each tender into 3 or 4 bite size pieces.
We served these up as a main dish for dinner and lunch. Two pieces turned out to be the perfect size serving.
I love that these oven baked bacon wrapped chicken tenders are so easy to make. My daughter who is clueless when it comes to cooking even commented about the ease of the recipe.
The inspiration for this chicken tender recipe came from a similar recipe I found here. However, I made the recipe with my own spice blend and used a better method for crisping the bacon.
If you like chicken and bacon, you must try this simple and delicious recipe. It’s sure to become one of your favorite low carb recipes!
Oven Baked Bacon Wrapped Chicken Tenders Recipe
Oven Baked Bacon Wrapped Chicken Tenders
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons ground cayenne pepper reduce for less spice
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 pounds chicken tenders about 16 tenders
- 16 slices no sugar bacon
Instructions
- Preheat oven to 425°F. Line two rimmed baking pans with aluminum foil and top with metal rack. (I used two jellyroll pans and topped each with a cooling rack the same size)
- In large plastic zipper bag, dump in all the herbs and spices. Close bag and shake to blend.
- Place each chicken tender in the zipper bag, close, and shake bag to coat the chicken in the spice blend. Once coated wrap in bacon being sure to tuck in the ends and then place on rack in prepared pan.
- Bake for 35 minutes at 425°F. Bacon should be crispy. If bacon isn't crispy, you can place each pan under the broiler for a minute or two.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Mary Murray says
I wonder if this would work if you made them ahead and froze them uncooked?
Lisa says
I don’t see why not. You’d just need to cook fully and more cooking time would be needed if frozen.
Stephanie R says
Will this work with frozen tenderloins?
Lisa says
It should, but you’ll need to bake longer.
Gayla says
Have you ever tried cooking these in a crockpot?
Lisa says
I haven’t, but I don’t think they’d be as crispy.
Cindy Mitchell says
I made these today. OMG delish. I was a bit worried since I didn’t have a rack to place them on but they turned out perfect. Just flipped em halfway thru then broiled near the end. Will definitely make again!
Lisa says
Broiling is an excellent idea for crisping up the bacon!
Pam Taylor says
Excellent recipe. I loved the ease of throwing all the spices together and shake them up. I didn’t have Cheyenne pepper but had two different kinds of peppers and used them. Everyone loved them and we already look forward to making it again very soon. Also, I put mine on foil and cooked them on the grill and they came out perfect. Thank you for a great recipe.
Lisa says
Good to know the grill works too!
Dan says
I adapted it, cut a large jalapeno in half and stuck the chicken and some sharp cheddar cheese in it and then wrapped with the bacon….soooo good!
Mark S. says
I’ve made this more than a handful of times, making it again tonight as a matter of fact. Recipe is perfect the way it is with a little ranch on the side👍
Angel Cunningham says
I made these in my air fryer for a work carry in!!! They were amazing! And the bacon was crispy too!! I will definitely be making these again!! Thank you for a delicious recipe!
Jan Yount says
Made these for our family Super Bowl party. They were a hit! My oldest daughter told me I can make these for her anytime I want.
Lisa says
My oldest daughter says the same thing!
shane says
i’m obviously not a cook, but i’d like to try this. what type of chicken do you use for the tenders? do you just cut up chicken breast? i dont recall ever seeing chicken tenders in the meat aisle.
Lisa says
They do sell just the tenders and that’s what I buy.
Kristin says
Delicious!
James Smith says
What she in the dipping sauce?
Lisa says
It’s Sarayo sauce. The guys love it. But, eventually I’ll make my own.
Jennybee says
What are the ingredients in your dipping sauce?
Lisa says
It’s pre-made Sarayo sauce.
James says
These were really good. The bacon I used was salted so I didn’t add any to the spice mixture and my kids don’t like much spice so I skipped the cayenne altogether. The flavor was great and the bacon really kept the chicken moist. I will definitely make these again.
Heather says
Made these for New Year’s Eve and they were a big hit by EVERYONE. I only used 1/4 tsp cayenne and it was the right amount of spice for us. Cooked them a little longer as I like my bacon crispy. I will be making them again. Thx for a great recipe😊
janene stover says
How did you make the dipping sauce?
Lisa says
I didn’t. I used Sarayo sauce and the guys loved it.
Sandy says
Why add salt – bacon is already salty and the level of sodium in the recipe is killer – I totally will condier this recipe but will not add any salt
Lisa says
You can definitely leave it out if you wish. I buy the low sodium sugar free bacon with no nitrates.
Aimee Getz says
Thanks for the recipe, I used Turkey bacon and it didn’t have much grease at all ,but I did have to turn my oven down ( gas stove) I guess it Cook’s faster,or something, but it was very good and low carb ( since our family is dieting) !
Aimee Getz says
Also I wanted to mention that if u have a GFS store their bacon is vacuum packed, last a while ( for bacon lover’s) and inexpensive.
Jill says
So I tried to make these tonight and I literally had smoke rolling out my door. How are you suppose to cook these without smoking your house? I had to pull them out before they were done. The smoke factor was ridiculous. I checked my temperature and it was right. 425 did I miss something?
Lisa says
Did you have any dripping in the oven? If the grease drips from the pan, that can happen.
Tami Tavares Nichols says
I work for a caterer here’s a trick on the whole smoking thing in the bacon in the oven. Line the pan with foil before you put the Rack in. And poor a very small amount of water in the pan so that the bottom is coated but it’s not sloshing around. The grease will drip into the water so the grease won’t burn so it won’t smoke. FYI: the foil just makes it easier cleanup.
Lisa says
Thanks for that tip Tami!
Carrie says
I made these last night, yum! I only used 1/2 tsp cayenne & was still a little spicy for me but husband & kiddos loved it, no leftovers! Thanks for sharing.
Lisa says
You’re welcome. My daughter and I like it spicy, but the others at home prefer less spice.
Amanda says
Do you flip them over?? I had to flip mine over bc the bacon didn’t look all the way done on the bottom
Lisa says
I partially cook the bacon first. But, it does help to flip them for even cooking on both sides.
Jennifer says
If I don’t have a rack to cook these in will they still come out okay?
Lisa says
They should. I just used one to keep the bacon crispy.
Gayle Penner says
Thanks for your generosity to share your recipes! I’m trying to loose weight along with my husband, we have been trying a keto diet, but not too successful!
Lisa says
Wishing you and your husband the best in your low carb journey!