2teaspoonsground cayenne pepperreduce for less spice
2teaspoonspaprika
2teaspoonsgarlic powder
1teaspoononion powder
1teaspoonoregano
1teaspoonthyme
2poundschicken tendersabout 16 tenders
16slicesno 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.
Video
Notes
Each serving is about 2 tenders.Baking time and temperature for air frying is 400°F for about 25 to 30 minutes.