1. Preheat your oven to 375°F (190°C) to ensure even cooking and caramelization of the brown sugar.
2. Prepare a baking sheet by lining it with parchment paper or aluminum foil. Spray with non-stick cooking spray for easier cleanup.
3. If the chicken tenders are particularly large, cut them into bite-sized pieces for even cooking and easier eating.
4. In a shallow bowl, mix together the brown sugar, paprika, garlic salt (or garlic powder), and black pepper. Add cayenne pepper or chili powder if you’d like more spice. Reserve ¼ cup of this mixture for later use.
5. Lightly season the chicken tenders with a pinch of salt and pepper for added flavor.
6. Take each slice of bacon and wrap it around a chicken tender, spiraling from one end to the other. Ensure the bacon overlaps slightly for a secure fit. Use toothpicks only if needed.
7. Roll each bacon-wrapped chicken tender in the sugar-spice mixture, ensuring an even coating on all sides.
8. Place the coated tenders on the prepared baking sheet, ensuring they are spaced apart to allow even cooking.
9. Bake the tenders in the preheated oven for 25-30 minutes, or until the chicken is fully cooked, the bacon is crispy, and the internal temperature reaches 165°F (74°C).
10. For extra crispy bacon, broil the tenders for 1-2 minutes at the end of cooking, watching carefully to prevent burning.
11. Once done, remove the baking sheet from the oven and let the chicken tenders rest for a few minutes, allowing the juices to redistribute for moist and flavorful chicken.
12. Sprinkle the reserved sugar-spice mixture over the warm chicken tenders for an extra layer of flavor.
13. Serve warm with optional dipping sauces such as honey mustard, BBQ sauce, ranch, or sriracha mayo for added variety.
14. Pair with complementary sides like roasted vegetables, mashed potatoes, or a fresh green salad to round out the meal.