Let me tell you about the first time I tried these incredible Tennessee Tenders. The recipe was shared by a reader named Carson on our Facebook page, and the photo alone had people begging for details. He made these for his wife’s Sunday School Christmas gathering every year, and after one look, I knew why. Imagine this: juicy chicken tenderloins, generously coated in a flavorful rub, wrapped in crispy, smoky bacon, and kissed with the unmistakable flavor of applewood smoke. Then, right at the end, they’re slathered with butter. It’s pure magic. These tenders have become a legend in our house and at every gathering we bring them to. They’re the perfect combination of smoky, savory, and buttery, with a texture that’s absolutely spot on. If you’re looking for a recipe that will make you the hero of your next barbecue or game day party, this is it.
Let’s talk about why these Tennessee Tenders are so addictive. The flavor is a smoky, savory, and buttery masterpiece. It starts with your favorite rub (we love a good all purpose or Chupacabra seasoning) that coats the chicken, creating a fantastic crust. The bacon does double duty: it keeps the chicken incredibly moist and tender during the long, slow smoke, and it crisps up to add a salty, smoky crunch. The smoke itself, especially from applewood chips, infuses everything with a gentle, sweet smokiness that’s impossible to replicate any other way. And that final slather of butter? It melts into every crevice, adding a final layer of richness that ties it all together. The texture is a dream: the chicken is perfectly juicy and tender, the bacon is crispy on the edges and chewy in the center, and every bite is a perfect combination of flavors.
Secrets to Smoked Tender Success
These pro tips are your guarantee for perfect, showstopping Tennessee Tenders every single time.
- Use Thin Sliced Bacon: This is crucial. Thin bacon wraps more easily around the tenderloins and, more importantly, cooks through at the same rate as the chicken. Thick cut bacon may not crisp up in time and could leave you with undercooked, chewy bacon around perfectly cooked chicken.
- Don’t Skip the Flip: Flipping the tenders halfway through the cook (after about an hour) ensures even cooking and allows all sides to be kissed by that beautiful smoky flavor.
- Always Use a Meat Thermometer: The only way to guarantee perfectly cooked chicken is to use an instant read thermometer. Smoke the tenders until they reach an internal temperature of 165°F (74°C) in the thickest part. This ensures they are safe and juicy without being overdone.
- Slather with Butter While Hot: Don’t wait! As soon as the tenders come off the smoker, slather them generously with butter. The residual heat will melt it beautifully, and it will soak into the meat and bacon, adding an incredible richness.
Make Ahead, Storage & Freezing Instructions
These tenders are great for planning ahead, and leftovers are a delicious treat.
- Make Ahead Prep: You can coat the chicken with rub and wrap them in bacon up to 24 hours in advance. Place the wrapped tenders on a plate or baking sheet, cover loosely with plastic wrap, and store them in the refrigerator until you’re ready to smoke.
- Storing Leftovers: Store any leftover smoked tenders in an airtight container in the refrigerator for up to 4 days.
- Reheating: For best results, reheat them in a 350°F oven for about 5-10 minutes, or in an air fryer, until they are heated through and the bacon re crisps. The microwave will work but will make the bacon softer.
- Freezing Instructions: You can freeze the cooked, cooled tenders for up to 3 months. Wrap them tightly in foil or place them in a freezer safe bag. To reheat, thaw overnight in the refrigerator and then warm in a 350°F oven.
Step by Step Instructions
Prep Time: 10 minutes | Cook Time: 1 hour 30 minutes – 2 hours | Total Time: ~1 hour 40 minutes
Follow these simple steps for incredible smoked tenders.
1Prep the Tenders: Pat the chicken tenderloins dry with a paper towel. This helps the rub adhere better. Coat each tenderloin generously on all sides with your favorite rub. You can even use different rubs on each side for a more complex flavor!
2Wrap with Bacon: Take a slice of thin bacon and wrap it snugly around each seasoned tenderloin. The bacon should overlap slightly. It’s okay if the ends aren’t perfectly tucked; the bacon will shrink and tighten as it cooks. Place the wrapped tenders on a plate or tray.
3Preheat the Smoker: Preheat your smoker to 300°F (150°C). While it’s heating, add your choice of wood chips. Applewood is a fantastic, mild choice that pairs beautifully with chicken and bacon.
4Smoke the Tenders: Once the smoker is ready, place the bacon wrapped tenders directly on the grates. Aim to maintain a cooking temperature between 250°F and 300°F.
5Flip After an Hour: After about 60 minutes of smoking, carefully flip each tender over using tongs. This ensures even cooking on all sides.
6Check for Doneness: Continue smoking until the tenders reach an internal temperature of 165°F (74°C) in the thickest part. This will likely take another 30-60 minutes, depending on your smoker and the size of the tenders.
7Butter Slather and Serve: As soon as they come off the smoker, transfer the hot tenders to a serving platter. Immediately slather them generously with salted butter, letting it melt over the hot meat. Serve immediately with your favorite dipping sauces like ranch, honey mustard, or blue cheese.
Customize It: Ingredient Substitutions
This recipe is wonderfully simple and adaptable.
- Gluten Free: This recipe is easily made gluten free! Just ensure your chosen rub is certified gluten free (most spice blends are, but always check the label).
- Dairy Free: This recipe is naturally dairy free, except for the final butter slather. Simply omit the butter or use your favorite dairy free butter alternative.
- No Smoker? Oven Instructions: You can absolutely make these in the oven! Preheat your oven to 350°F (175°C). Place the bacon wrapped tenders on a baking sheet lined with foil or parchment paper. Bake for 35-40 minutes, or until the bacon is cooked to your liking and the chicken reaches an internal temperature of 165°F. For extra crispiness, you can broil them for the last 1-2 minutes.
- Common Pantry Swaps:
- Chicken: You can use boneless, skinless chicken breasts cut into strips instead of tenderloins. Adjust cooking time as needed.
- Rub: The beauty of this recipe is its versatility. Use any rub you love! Try Cajun, lemon pepper, garlic herb, BBQ rub, or even a simple mix of salt, pepper, and garlic powder.
- Bacon: While thin sliced is recommended, you can use regular cut bacon. Just be aware it may take a little longer to crisp up.
- Wood Chips: Applewood is classic, but cherry, maple, hickory, or pecan would all be delicious. Use what you have!
- Butter: If you only have unsalted butter, just add a small pinch of flaky sea salt after slathering.
Serving Suggestions: How to Enjoy Your Tenders
These versatile tenders are perfect for so many occasions.
- As an Appetizer: Serve them on a platter with a variety of dipping sauces like ranch, honey mustard, blue cheese, or BBQ sauce. They’ll disappear in minutes!
- As a Main Course: Pair them with classic BBQ sides like baked beans, coleslaw, potato salad, or corn on the cob. They also go great with a simple green salad or roasted vegetables.
- In a Sandwich: Slice the tenders and pile them onto a toasted bun with some coleslaw and extra sauce for an incredible sandwich.
- For Game Day: These are the ultimate game day food. Serve them up with fries and watch them vanish.
- Beverage Pairings: The smoky, savory flavors are a perfect match for a cold, crisp beer like a lager, pilsner, or pale ale. A glass of sweet iced tea is also a classic and refreshing choice. For wine, a fruity Zinfandel or Shiraz can stand up to the smoky flavors.
Essential Equipment List
- Smoker (any type): The star of the show! Pellet, electric, charcoal, or gas all work.
- Wood Chips or Pellets: Applewood is recommended, but any fruit or nut wood is great.
- Tongs: For safely flipping the hot tenders.
- Instant Read Meat Thermometer: Essential for checking doneness.
- Basting Brush or Spoon: For slathering on the butter at the end.
- Cutting Board and Sharp Chef’s Knife (optional): For trimming chicken if using breasts.
- Serving Platter
Frequently Asked Questions (FAQ)
- Can I make these in an air fryer?
Yes, you can! Preheat your air fryer to 375°F (190°C). Place the bacon wrapped tenders in a single layer in the basket (you may need to work in batches). Cook for 10-12 minutes, flipping halfway, until the bacon is crisp and the chicken reaches an internal temperature of 165°F. You won’t get the smoky flavor, but they’ll still be delicious! - What is the best rub to use?
The recipe was originally made with Chupacabra seasoning, which is fantastic. But honestly, any good quality rub you love will work. Try a classic BBQ rub, a spicy Cajun blend, or even just a simple mix of garlic powder, onion powder, paprika, salt, and pepper. - Why is my bacon not crispy?
If your bacon isn’t as crispy as you’d like, it could be that your smoker temperature was too low, or you used thick cut bacon. Try running the smoker closer to 300°F for the last part of the cook. You can also pop them under a hot broiler for a minute or two at the very end, watching carefully so they don’t burn. - Can I use chicken thighs instead of tenders?
Absolutely! Boneless, skinless chicken thighs would be fantastic. You may need to adjust the cooking time slightly, as thighs can take a little longer to cook through. Always rely on your meat thermometer to know when they’re done (165°F).
Tennessee Tenders (Smoked Bacon Wrapped Chicken)
Ingredients
- 1 lb chicken tenderloins
- ½ cup your favorite dry rub e.g., BBQ, Cajun, Chupacabra
- 1 package thin sliced bacon
- ½ cup salted butter
- Wood chips for smoker applewood recommended
Instructions
- Prep Chicken: Pat chicken tenderloins dry. Coat each tenderloin generously on all sides with the dry rub.
- Wrap with Bacon: Wrap each seasoned tenderloin with a slice of thin bacon. Place on a plate or tray.
- Preheat Smoker: Preheat your smoker to 300°F (150°C). Add your choice of wood chips.
- Smoke: Place the bacon wrapped tenders directly on the smoker grates. Maintain a temperature between 250-300°F.
- Flip: After about 1 hour, carefully flip each tender.
- Cook to Temp: Continue smoking until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part.
- Butter & Serve: Immediately transfer the hot tenders to a platter and slather generously with salted butter. Serve hot with your favorite dipping sauces.
Notes
- Thin Bacon is Key: Use thin sliced bacon so it cooks through and crisps up at the same rate as the chicken.
- Oven Method: No smoker? Bake at 350°F for 35-40 minutes, until chicken reaches 165°F.
- Make Ahead: Can be assembled (coated and wrapped) up to 24 hours in advance and refrigerated.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat in oven or air fryer to re crisp bacon.
