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Bacon-Wrapped Chicken Tenders
Rachel Hollis' Bacon-Wrapped Chicken Fingers, Crispy Sweet Potato Bake, Fattoush Salad
Nathan Congleton/TODAY
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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.


    • 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


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

2. 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.

3. 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.

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Bacon-wrapped chicken tenders? Here's the delicious recipe

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