BLT Chicken Tenders
BLT Chicken Tenders
This chicken tender recipe is the Summer recipe of your dreams. Bacon, Lettuce, Tomato, Chicken with a tangy tomato ranch dressing hack. What could be better? The beauty of this recipe is that you can prep the chicken tenders ahead of time and bake them when you are ready. You can also bake them off ahead of time and use them for meals throughout the week. The full, printable and Pinterest Pin-able recipe is at the end of this post. Be sure to come back and read through the post if you are one of those who skips right to the recipe and then has questions. These tenders are also baked in the oven but you could easily grill them on indirect heat too!
The Chicken Tenders
When you buy the tenders for this recipe, make sure you are buying the thicker ones. Sometimes I see in stores they have very small ones that are more for stir fries. You need to have the thicker ones so the bacon has time to cook and get crispy and the chicken won’t get dry. I use about two packages that equals twelve tenders. This is usually about two pounds. The tenders I buy always have that white tendon, rubber band looking thing on the back. I snip that off with some kitchen scissor so that every bite is tender and not “weird”.
Seasoning Is A Matter Of Preference
In all of my recipes, the seasoning is a suggestion. You are welcome to add more or less of what I say for measurements for these BLT Chicken Tenders. You can also change it completely. I like to use the Montreal Steak Seasoning on these tenders because I like that it has texture. Montreal Steak Seasoning usually has a grainy salt, some caraway seeds and cracked black pepper. You can use any mulit-purpose seasoning you like. You can also omit the cayenne if you don’t like spice. I encourage you to use the brown sugar as this adds nice caramelization.
I use this tomato powder in LOTS of recipes. Specifically my Tangy Tomato BLT Pasta Salad, Tomato Butter for Grilled Veggies like corn on the cob, Bird Dog Sandwiches and My BLT Sandwich with Tangy Tomato Spread. You may also love my Summer Salad with Farro. The tomato powder is from a brand called The Spice Way. They also sell on Amazon. I do not get paid from this company, it is just a unique product that can spice up your life. This is not the same as the tomato bouillon that Goya Foods makes. That is different. I also use the tomato powder for anything I would use tomato paste for. I add it to vinaigrette’s as well as mayo for sandwiches.
BLT Chicken Tenders
These bacon wrapped chicken tenders are spicy, sweet caramelized goodness. I make a tomato ranch dressing using a packet and serve this all with some greens and fresh tomatoes. This is a delicous dinner that can prepped or even made ahead of time.
- 2 lbs of thicker cut chicken tenders (just don't get the ones for stir fry) *approximately 12 tenders
- 1 lb of bacon
- 1 packet of ranch dressing mix (plus the ingredients it says on the packet to make it *usually this is mayo and milk)
- 1.5 tablespoons of brown sugar
- black pepper
- cayenne pepper
- Montreal Steak Seasoning or your favorite all purpose seasoning, I like one that has some crunch like kosher salt or seeds.
- 1 heaping teaspoon of tomato powder or 1 of ketchup *info about tomato powder in post
- dried parsley
- Any kind of greens
- 2 Roma tomatoes
- *seasonings can be adjusted to your taste preferences
If you have any questions, they are likely in the corresponding post. If you skipped to the recipe, go back and your questions should be answered
- I remove the chicken tenders from the package and snip out that white tendon they sometimes have with my kitchen scissors. I then pat them dry with paper towels so that the bacon sticks better.
- Spray a pan with non stick spray, the wrap each tender in one strip of bacon. I wrap on an angle if that makes sense. Like a candy cane, so you still see parts of the chicken through the bacon.
- Place the tenders on the baking pan. heat the oven to 375 degrees. Season the tenders with the black pepper, cayenne, steak seasoning or other all purpose seasoning and the brown sugar.
- Place in oven and bake about 35 minutes. All ovens are different so check on these, you will know when they are done when the bacon is crisped up and the chicken is firm. At the end I broiled them for just a couple minutes to make them extra caramelized.
- To make the dressing, mix according to package directions, typically this is milk and mayo. I subbed a greek yogurt drink that is more liquid and better for your gut. Add the tomato powder or ketchup and the parsley. Mix to combine. You can make this ahead of time and let this sit in the fridge, It tastes better as it sits.
- Serve the chicken with lettuce, tomato and the dressing.
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