Bacon-Wrapped Chicken Tenders
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Smoky, savory, sweet, and just a little spicy—these Bacon-Wrapped Chicken Tenders are the kind of appetizer or weeknight dinner that disappears fast. Whether you’re making them for game day, a casual gathering, or an easy dinner with a fun twist, this recipe delivers big flavor with minimal fuss. Serve them with this bold raspberry chipotle sauce that strikes the perfect balance between sweet heat and smoky flavor.
“I have made this numerous times for my husband and friends, and EVERY TIME I get raves!”
How to remove the tendon from chicken tenders:
The easiest way I have found to remove the tendon without destroying the delicate tender is to simply cut it out with kitchen shears.
- Hold the tip of the tendon with one hand and kitchen shears in the other.
- Run the open scissors along the tendon down to where it ends, snipping as you go.
- Done!
This dish can be adapted easily to the Paleo diet by using honey instead of sugar in the Raspberry Chipotle Sauce.
AIR FRYER INSTRUCTIONS:
- Spray the air fryer basket with cooking spray.
- Place the bacon-wrapped chicken tenders in the basket, leaving space between them so air can circulate. (You may need to work in batches.)
- Air fry at 400 degrees for 10 to 12 minutes or until the tenders are cooked through and the bacon is crispy.
More great easy chicken recipes!
- Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes
- Southwestern Chicken Orzo and Black Bean Skillet
- Crunchy Almond Baked Chicken Tenders
- Korean Braised Chicken Thighs
Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.
Bacon-Wrapped Chicken Tenders
Ingredients
Sauce
- 1 tablespoon olive oil
- 1/2 small red onion, finely chopped (approximately 1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 bag (12-ounce) frozen raspberries
- 2 chipotle chiles in adobo sauce
- 2 tablespoons adobo sauce
- 2 tablespoons balsamic vinegar
- 1/4 cup sugar, or as needed
- Salt and freshly ground black pepper, to taste
Tenders
- 1 package (8-ounce) chicken tenders
- Salt and freshly ground black pepper
- 8 slices bacon, or 1 per tender
Instructions
Sauce
- Heat olive oil over medium-high heat. Add the onion, reduce heat to medium and cook, stirring often until soft, approximately 8-10 minutes.
- Add the garlic and cook 30 seconds. Add the remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer 8-10 minutes or until thickened and reduced by 1/3. Remove from the heat and cool.
- Puree in a food processor or blender.
- Strain through a sieve, pressing on solids to extract as much sauce as possible. Serve sauce with chicken tenders.
Tenders
- Season chicken tenders with salt and black pepper. (You may wish to lighten up on the salt as the bacon is salty.)
- Wrap a bacon slice around each chicken tender.
- Preheat a large nonstick skillet over medium-high heat. Place the chicken tenders in the pan with the end of the bacon strip down. (This will help "seal" the bacon onto the chicken.)
- Brown the chicken well on all sides until bacon is crisp and chicken is cooked through to 165 degrees.
Notes
- Use strawberries or blackberries in place of the raspberries.
- Hold the tip of the tendon with one hand and the kitchen shears in the other.
- Run the open scissors along the tendon down to where it ends, snipping as you go.
- The sauce can be made 2-3 days in advance. Refrigerate until needed.
- The tenders and the sauce can be frozen in airtight containers for up to 2 months.
- Thaw in the refrigerator, then reheat in the oven.
- The sauce can be reheated in the microwave.
- Spray the air fryer basket with cooking spray.
- Place the bacon-wrapped chicken tenders in the basket, leaving space between them so air can circulate. (You may need to work in batches.)
- Air fry at 400 degrees for 10 to 12 minutes or until the tenders are cooked through and the bacon is crispy.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
REWRITE! My deepest apology as it is Chef Carol (not Joan as previously and wrongly credited in my earlier post – so embarrassed! Too much wine last night and not enough coffee this a.m.!) This recipes always gets raves and frequent requests to make-it-again from my husband and friends! CHEF CAROL via her posts is an awesome resource in how and why of most delicious fare!
Hi, Paula, Ha! Thanks so very much and so happy you love this recipe! And I’ve had those days where the wine seemed like a good idea at the time. :). Appreciate you and appreciate your taking the time to come back and comment.
Oh my, I have made this numerous times for my husband and friends and EVERY TIME I get raves and I point them to Chef Joan – what she offers is excellent in teaching and time tested – thank you!
Thanks, Julie!