Introduction
At first, “brown sugar on chicken” sounds like it belongs in dessert territory, but once it hits heat, the sugar caramelizes into a sticky,
glossy coating that tastes like sweet-savory comfort food. Think of it as the flavor of a good BBQ glaze, but faster and more intense:
a little sweetness, a little salt, warm spices, and tender, juicy chicken inside.
These tenders are perfect for busy nights because they cook quickly and don’t require deep frying.
You can bake them, air fry them, or pan-sear them—each method gives you a different kind of “crisp.”
The real secret is controlling heat so the sugar caramelizes without burning, and seasoning the chicken so the sweetness stays balanced.
That’s the “regulations” part: pat the chicken dry, coat evenly, use a rack or high airflow when baking, and watch carefully near the end
because sugar goes from golden to burnt fast.
Serve them with a creamy dip (ranch, honey mustard, spicy mayo) and something fresh on the side (slaw, salad, cucumber) to balance the richness.
If you want a crowd-pleasing dinner that feels a little different—without being complicated—these brown sugar tenders are a guaranteed win.
Ingredients
Chicken
- 1 1/2 lb (680 g) chicken tenders (or chicken breast cut into strips)
- 1 tbsp olive oil (helps coating stick and brown)
Brown sugar coating
- 1/2 cup brown sugar (light or dark; dark gives deeper caramel flavor)
- 1 tsp salt (reduce slightly if using salty dips)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne (optional, for sweet heat)
Optional crunch boosters
- 1/4 cup panko breadcrumbs (adds texture while sugar caramelizes)
- 2 tbsp grated parmesan (savory balance)
For serving (optional)
- Ranch, honey mustard, or spicy mayo
- Lemon wedges (brightens sweetness)
- Fresh parsley (garnish)
Ingredient notes: Brown sugar caramelizes quickly. The spices and salt keep the flavor balanced so it tastes sweet-savory,
not candy-like. If you like extra texture, panko is a great addition.
