Paula Deen Bacon Wrapped Chicken Recipe

Paula Deen Bacon Wrapped Chicken Recipe is a Southern dinner favorite where juicy breasts get seasoned with garlic and onion. Thick slices of smoky pork wrap around the meat, held together by a sweet glaze of brown sugar and a kick of chili powder.

I’ve made this quite a few times and the trickiest part is getting the fat to render properly. If you don’t use a wire rack over your baking sheet, the meat just sits in grease and the bottom ends up soggy. When it’s elevated, the heat hits every side so the exterior gets that tacky, caramelized finish we’re looking for.

The brown sugar isn’t just for sweetness here. It mixes with the rendered fat to create a thick coating that keeps the chicken from drying out in the oven. I’ve noticed that using dark brown sugar gives a deeper molasses flavor that stands up better to the heavy smoke of the bacon. It’s the kind of meal that makes everyone at the table reach for seconds before they’ve even finished their first piece.

Paula Deen Bacon Wrapped Chicken Recipe Ingredients

For the Chicken

• 4 boneless skinless chicken breasts
• 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) onion powder
• 1/2 teaspoon (3g) salt
• 1/2 teaspoon (3g) black pepper
• 8 slices thick-cut bacon

For the Glaze

• 1/2 cup (110g) brown sugar, packed
• 1 teaspoon (5g) chili powder
• 1/4 teaspoon (1g) cayenne pepper

How To Make Paula Deen Bacon Wrapped Chicken Recipe

• 1. Heat the oven: Set the temperature to 190°C (375°F) and let it fully warm up. Line a rimmed baking sheet with foil for easy cleanup and place a wire cooling rack on top.
• 2. Prep the meat: Cut each chicken breast into large, even strips or leave them whole if they’re small. Rub the garlic powder, onion powder, salt, and pepper over every side of the meat so it’s fully coated.
• 3. Wrap the bacon: Take a slice of bacon and wind it tightly around the chicken, overlapping the edges slightly so it stays put. If the ends feel loose, you can tuck them under or use a toothpick to pin them down.
• 4. Mix the sugar: Combine the brown sugar, chili powder, and cayenne in a shallow bowl or a large plastic bag. Stir it well to make sure there aren’t any big clumps of spice hiding in the sugar.
• 5. Coat the bundles: Roll each wrapped piece of chicken in the sugar mixture, pressing down firmly so a thick layer sticks to the bacon. The more sugar you get on there, the better the glaze will be once the heat hits it.
• 6. Bake until crispy: Place the pieces on the wire rack and slide them into the oven for about 25 to 30 minutes. The bacon needs to look dark and the sugar should be bubbling and sticky.
• Don’t pull these out too early just because the chicken looks done. That extra five minutes at the end is what lets the sugar meld with the salt to form a crust that won’t slide off when you bite into it.
• 7. Rest the meat: Take the tray out and let the chicken sit for five minutes before you try to move it. This gives the glaze time to set up so it doesn’t all run off onto the foil.

Recipe Tips

• Choose the right bacon. Avoid the extra-thick center-cut stuff because it takes too long to cook through, which often leads to the chicken getting tough. A standard thick-cut slice has enough fat to baste the meat without staying raw in the middle.
• Check your chicken size. If your poultry pieces are massive, butterfly them or cut them into smaller chunks to ensure they finish at the same time as the pork. Using huge, thick breasts usually results in burnt sugar and raw centers.
• Use a wire rack. Setting the meat directly on a pan means the underside stays soft and greasy. Lifting it up lets the hot air circulate, which is the only way to get the bottom as dark and sticky as the top.
• Keep things tidy. Lining your pan with a double layer of foil saves you from scrubbing burnt sugar for an hour. Once the tray cools, you can just fold up the mess and throw it away.
• Prepare ahead of time. You can wrap the chicken and coat it in sugar a few hours before you need to eat. Keep the tray in the fridge, then just pop it in the oven when you’re ready for dinner.
• Watch the sugar carefully. Every oven runs a bit differently, and sugar goes from caramelized to burnt in about sixty seconds. Start checking the tray at the 20-minute mark to make sure the edges aren’t turning black.

What To Serve With Bacon Wrapped Chicken

A big scoop of buttery mashed potatoes or some garlic roasted red skins works well to soak up the extra glaze. The salty pork needs a starchy side to balance out the heavy flavors.

Green beans sautéed with a little lemon or a crisp garden salad provides a fresh break from the sweetness. You might also like a piece of warm cornbread on the side to help catch any of the spicy sugar that drips off.

How To Store Bacon Wrapped Chicken

• Fridge: Put any leftovers in an airtight glass container once they’ve cooled to room temperature. They’ll stay fresh and safe to eat for up to three days.
• Reheat: The best way to warm these up is in a 175°C (350°F) oven or an air fryer for about five to eight minutes. This helps the bacon regain some of its texture, whereas the microwave tends to make the coating feel slimy.
• Freeze: Wrap individual pieces tightly in plastic wrap and then place them in a freezer bag for up to two months. Let them thaw in the fridge overnight before you try to reheat them so the middle gets hot without burning the outside.

Paula Deen Bacon Wrapped Chicken Recipe Nutrition Facts

Per serving (1 of 4):

• Calories: 480 kcal
• Protein: 32g
• Fat: 22g
• Carbohydrates: 28g
• Sugar: 26g
• Sodium: 890mg

FAQs

How do I stop the bacon from falling off during this Paula Deen Bacon Wrapped Chicken Recipe?

Wrap the strips tightly and always place the chicken on the rack with the bacon ends facing down. The weight of the meat keeps the ends pressed against the rack so they seal shut as they cook.

Can I use turkey bacon instead of pork?

No, because turkey bacon doesn’t have enough natural fat to melt into the brown sugar and create the necessary glaze. You’ll end up with dry meat and a gritty, sandy coating that won’t stick.

Can I make this Paula Deen Bacon Wrapped Chicken Recipe in an air fryer?

Yes, you can cook these at 190°C (375°F) for about 15 to 18 minutes depending on the size of your chicken pieces. Just make sure not to crowd the basket so the air can move around the bacon and get it brown.

Is it okay to use white sugar if I’m out of brown sugar?

You can use it, but the result won’t be nearly as good because white sugar lacks the molasses that helps the glaze stay thick and dark. If you have to switch, add a teaspoon of honey to the rub to help it cling to the meat.

Why did my chicken come out dry?

This usually happens if the breasts were too thin or if you left them in the oven for too long. Stick to a kitchen thermometer and pull the tray as soon as the thickest part of the meat reaches 74°C (165°F).

Check out More Recipes:

• Paula Deen Cracker Salad
• Paula Deen Cheese Grits
• Paula Deen Stuffed Peppers
• Paula Deen Pot Roast Slow Cooker