IE 11 is not supported. For an optimal experience visit our site on another browser.

Bacon-Wrapped Chicken Tenders

Rachel Hollis' Bacon-Wrapped Chicken Fingers, Crispy Sweet Potato Bake, Fattoush Salad
Nathan Congleton/TODAY
Cook Time:
25 mins
Prep Time:
10 mins


  • 12 chicken tenders (about 2 pounds)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 12 slices bacon (about 1 pound)
  • 24 toothpicks

Chef notes

This is the one thing that everyone in my family will eat, regardless of their diet. The combination juicy chicken and crispy bacon is absolutely irresistible.

Technique tip: Use a toothpick to hold the bacon in place while it cooks.

Swap option: Not the healthiest option, but definitely the tastiest, is to fry it instead of baking it.



Preheat oven to 450°F. Line a baking sheet with foil and set a wire cooling rack on top. Set aside.


In a large bowl, toss together the chicken tenders with the seasoning until well combined. Wrap a piece of bacon tightly around each chicken tender, skewering a toothpick on both ends to secure. Place the chicken on the prepared pan and continue wrapping the rest.


Bake the chicken until cooked through and browned, about 15-20 minutes. Remove from the oven, and set the broiler to high. Carefully remove the toothpicks from the chicken and place under the broiler until crispy on top, about 5 minutes. Serve immediately or let cool and store in an airtight container in the fridge for up to a week.

Excerpted from "Real Life Dinners: Fun, Fresh, Fast Dinners" by Rachel Hollis. Copyright © 2018 by the author and reprinted by permission of St. Martin's Press.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.