You catch the smell through the steam vent and suddenly you are starving. You notice that rich smoky scent mixing with just a hint of sweetness that makes your mouth water. It’s like your pressure cooker is teasing you, telling you something special is on the way.
As the pressure builds inside, you start thinking about that crispy bacon hugging each juicy piece of chicken. You recall how that brown sugar rub brings just the right touch of sweet and spice without overpowering things. You feel your stomach rumble louder, can't blame it—this dinner smells like a real winner.
It’s crazy how a simple meal can change your whole evening vibe. You sense the buzz in your kitchen, your appetite is kicking into high gear, and you know you’re gonna want to dig in the minute that quick release lets out the steam. This isn’t just dinner, it’s a whole flavor hug in one bite.
Why This Recipe Works Every Single Time
- Bacon-wrapped tenders keep chicken super juicy while adding that crave-worthy smoky crunch.
- Always Flavored Sweet & Tasty BBQ Rub gives perfect sweet and savory balance every time.
- Patting tenders dry before seasoning helps the rub stick better for flavor on every bite.
- Cooking in the pressure cooker means tender pull chicken that melts in your mouth real good.
- Quick release lets you serve fast but slow release can be used if you wanna keep the broth depth a bit more mellow.
- Wrapping bacon seam side down keeps everything tight so no bacon unrolls mid-cook.
- It’s a fuss-free recipe with just one bowl and simple steps, perfect after a long day.
The Complete Shopping Rundown
First, you gotta grab about a pound of chicken tenders. That’s usually around 8 to 10 pieces, just right for your crew or leftovers.
Next up is the all-important bacon. You’ll want 8 slices, pre-cooked till crispy, then crumbled to get those perfect bacon bits. Pre-cooking prevents the bacon from being rubbery later.
Now, for that signature flavor, you need 2 tablespoons of Always Flavored Sweet & Tasty BBQ Rub. It’s got a good mix of brown sugar, smoky paprika, and a pinch of spice that’s just right.
- 1 lb chicken tenders (8-10 pieces)
- 8 slices bacon, cooked and crumbled
- 2 tablespoon Always Flavored Sweet & Tasty BBQ Rub
- Parchment paper for lining your baking sheet
- Paper towels to pat the chicken dry
- Large mixing bowl for tossing tenders
- Baking sheet for oven finishing
- Sharp knife to trim tenders as needed
The Exact Process From Start to Finish
Step 1, start by preheating your oven to 375 degrees Fahrenheit. Get a baking sheet ready by lining it with parchment paper. This keeps things neat and easy to clean.
Step 2, you wanna pat your chicken tenders dry with a paper towel. Moisture is the enemy of a good rub stick, so get ’em as dry as you can.
Step 3, dump your chicken into that big bowl and sprinkle the BBQ rub all over. Toss ’em gently to coat each tender with that sweet & tasty goodness. Make sure you get every nook and cranny covered.
Step 4, now wrap each chicken tender with a strip of that pre-cooked bacon. Don’t worry if you gotta overlap the edges a little, that just means more bacon flavor. Place them seam side down on your baking sheet so they stay wrapped good.
Step 5, slide your sheet into the oven and bake for about 25 to 30 minutes. You’re lookin’ for cooked through chicken and bacon that's crispy enough to crunch just right.
Step 6, pull ’em out and let the tenders rest for a few minutes. This lets the juices settle and keeps every bite tender and tasty. Then dig in and enjoy that perfect mix of sweet and savory.
Quick Tricks That Save Your Time
- Cook bacon in advance while prepping other ingredients to save some precious minutes.
- Use a stand mixer with a paddle attachment to toss chicken and rub if you have a big batch—works like a charm.
- Line baking sheets with foil instead of parchment for easier cleanup, especially if you’re in a rush.
- Skip searing chicken first since the pressure cooker gets it tender quick and the bacon adds enough crisp.
- Use quick release on the pressure cooker to save time when you’re hungry and ready to eat fast.
When You Finally Get to Eat
The moment you bite into one of these tenders you get this happy hit of bacon crunch with a sweet surprise from that brown sugar rub. It’s like a party in your mouth, every flavor coming together just right.
You notice the chicken is so tender it almost falls apart in your fingers, giving you that perfect tender pull you want from any good pressure cooker meal. The bacon keeps things juicy but adds a smoky crunch that changes the whole experience.
And the best part is that warmth that spreads through you. Eating these tenders makes you feel cozy and satisfied like you just did something nice for yourself. Heck, it’s the kind of dinner that turns any busy night into something special.
Your Leftover Strategy Guide
Got leftovers? No worries, here’s how you keep that flavor going all week.
First, pop tenders in an airtight container and store in the fridge for up to 3 days. When you reheat, use a skillet on medium heat to keep bacon crispy.
If you want to freeze, wrap each tender tightly in foil, then place in a freezer bag. They last a good month like this. Thaw overnight in the fridge before reheating.
For a quick snack, chop tenders and toss in a salad or on top of a baked potato. That way you get a fresh take without any fuss.
To reheat in the oven, line a tray with foil and bake at 350 degrees Fahrenheit for about 10 minutes. This brings back that crispy bacon edge and juicy chicken bite.
What People Always Ask Me
- Can I use a different kind of rub? Sure thing! Just pick a sweet or smoky rub that you like. Always Flavored just works really well here though.
- What if I don’t have always flavored rub? You can mix brown sugar, paprika, salt, and a tiny bit of chili powder as a stand-in. It’s a good quick fix.
- Is it okay to not pre-cook bacon first? You really want to pre-cook it so it crisps up better in the oven and doesn’t leave you with rubbery bacon.
- How do I avoid bacon unwrapping during cook? Wrapping seam side down on baking sheet keeps it all tight and less likely to pop loose.
- Can I slow release instead of quick release? Yeah slow release works if you prefer a deeper broth depth and extra tender pull on the chicken.
- What’s the best way to store leftovers? Airtight containers in fridge or freezer work best. Reheat slow in oven or skillet for crispiness.
For a similar smoky and cheesy flavor experience try our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels recipe or check out Cheesy Kielbasa Hashbrown Casserole Dump Meal for a hearty one-dish meal packed with bold tastes. Also, if you love easy appetizers, our Easy Marinated Cheese Appetizer with Salami & Green Olives is a must-try to impress guests quickly.
Bacon Brown Sugar Chicken Tenders: A Sweet & Savory Delight with Always Flavored!
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet
- 1 Paper towels for drying
Ingredients
Main ingredients
- 1 lb chicken tenders 8–10 pieces
- 8 slices bacon cooked and crumbled
- 2 tablespoon Always Flavored Sweet & Tasty BBQ Rub
Instructions
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper.
- Pat chicken tenders dry with paper towels.
- Toss tenders in BBQ rub in a large mixing bowl until fully coated.
- Wrap each tender with a slice of bacon and place seam-side down on baking sheet.
- Bake for 25–30 minutes until chicken is cooked and bacon is crispy.
- Rest the tenders for a few minutes before serving.
- Enjoy warm and crispy with your favorite sides.
