Hey y'all! Craving something delightfully crispy, juicy, and irresistibly sweet-savory? These Brown Sugar Chicken Tenders are the perfect crowd-pleaser for weeknight dinners, parties, or game-day snacking. Each tender boasts a caramelized brown sugar coating with just the right balance of spice and crunch—guaranteed to make every bite unforgettable. Let's get cooking!
Why You'll Love This Brown Sugar Chicken Tenders Recipe
- The combination of brown sugar and spices creates a caramelized, mouthwatering crust.
- Ready in just 35 minutes from start to finish, making it perfect for busy nights.
- Baked, not fried—so you get a crispy texture with less oil and mess.
- Picky eaters and adults alike will devour these honey-kissed, golden tenders.
- Easy to customize with your favorite spices or as a gluten-free option.
Ingredients for Brown Sugar Chicken Tenders
- 1 ½ lbs chicken tenders
- ½ cup light brown sugar, packed
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1 large egg
- Cooking spray
How to Make Brown Sugar Chicken Tenders
Step 1: Prep and Preheat
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Step 2: Mix Seasonings
- In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
Step 3: Coat the Chicken
- Pat chicken tenders dry. Drizzle them with olive oil, then toss with the brown sugar seasoning mix until evenly coated.
Step 4: Bread the Tenders
- Whisk the egg in a shallow dish. Place panko breadcrumbs in another shallow dish.
- Dip each seasoned chicken tender in the egg, then dredge in breadcrumbs, pressing gently to adhere.
Step 5: Bake to Crispy Perfection
- Arrange the breaded tenders on the prepared baking sheet. Spray lightly with cooking spray for extra crunch.
- Bake for 20-22 minutes, flipping halfway, until golden and cooked through (internal temperature should reach 165°F/74°C). Let cool slightly before serving.

Notes & Cooking Tips for Brown Sugar Chicken Tenders
- For even breading, press the panko gently onto the chicken so it sticks well and crisps up in the oven.
- Need extra crunch? Toast the panko breadcrumbs in a skillet for 2-3 minutes before coating (Serious Eats - Toasting Panko).
- Use a meat thermometer to ensure perfectly juicy tenders—check out FDA safe minimum internal temperature for chicken.
Variations for Brown Sugar Chicken Tenders
- Spicy Honey: Add a drizzle of honey mixed with hot sauce over cooked tenders for a spicy-sweet kick.
- Gluten-Free: Substitute panko with your favorite gluten-free breadcrumbs for a celiac-friendly version.
- Air Fryer Method: Cook breaded chicken tenders in an air fryer at 400°F for 10-12 minutes, flipping once halfway.
Required Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Whisk
- Tongs
- Meat thermometer
Storage Instructions for Brown Sugar Chicken Tenders
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in a 375°F oven for 8-10 minutes or air fry for 5 minutes until crispy.
- Freeze cooked tenders for up to 2 months; reheat directly from frozen for best texture.
What to Serve with Brown Sugar Chicken Tenders
- Pair with creamy mashed potatoes, roasted veggies, or a tangy slaw for a comforting meal.
- Serve with honey mustard, barbecue sauce, or spicy ranch for delicious dipping (Honey Mustard Sauce Recipe - Delish).
- Great in wraps, salads, or on a toasted bun with pickles for a tasty chicken sandwich!
Pro Tips for Perfect Brown Sugar Chicken Tenders
- Always pat chicken dry for the best breading adhesion and crunch.
- Flip tenders halfway through baking for even golden crispness on both sides.
- Let cooked tenders rest for 3 minutes before serving to seal in juices; check this Home Food Safety Guide - EatRight for safe cooking tips.
Brown Sugar Chicken Tenders FAQ
- Can I use chicken breasts instead of tenders?
Yes! Slice boneless, skinless chicken breasts into 1-inch-wide strips. - Are these chicken tenders spicy?
They're mild as written, but you can adjust cayenne to make them hotter or skip it for no heat. - What's the best way to freeze and reheat?
Flash-freeze cooked tenders on a baking sheet before transferring to a freezer bag; reheat in the oven or air fryer for crispiness.
Prep Time: 15 minutes
Cook Time: 20-22 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 ½ lbs chicken tenders
- ½ cup brown sugar, packed
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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2In a small bowl, whisk together brown sugar, soy sauce, olive oil, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper until well combined.
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3Arrange chicken tenders in a single layer on the prepared baking sheet.
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4Pour the brown sugar glaze evenly over the chicken tenders, coating each piece.
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5Bake for 22-25 minutes, or until the chicken is cooked through and the glaze is bubbling and caramelized.
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6Remove from oven and let rest for a few minutes before serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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