Keto Crispy Bacon Wrapped Chicken Bites
Pan-seared and oven-baked chicken breast strips wrapped in bacon, seasoned with chili powder, garlic, and sea salt. The bacon crisps while the chicken cooks through, creating a protein-packed appetizer or meal prep staple. Serve hot with your favorite dipping sauce for game day, parties, or quick weeknight dinners. This version uses a wire rack to render bacon fat and ensure even cooking without flipping required.
Ingredients
- 2 chicken breasts
- 8 bacon slices, halved
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon celtic sea saltkosher salt1:1salt
removes mineral notes slightly
- 1 teaspoon fresh cracked pepper
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Place a metal cooling rack on a baking sheet lined with foil or parchment paper.
- 3
Spray the cooling rack with cooking spray.
- 4
Cut chicken breasts into thin strips about 2-3 inches long and 1 inch thick.
- 5
In a small bowl, combine salt, pepper, garlic powder, and chili powder.
- 6
Toss chicken strips with the spice mixture until evenly coated.
- 7
Cut bacon slices in half and wrap one piece around each chicken strip.
- 8
Arrange wrapped chicken bites on the prepared wire rack.
- 9
Bake for 15 minutes, then flip to the other side.
- 10
Continue baking until bacon is crispy and chicken reaches internal temperature of 175 degrees F.
- 11
If desired, transfer to a skillet and crisp bacon further just before serving.
- 12
Serve hot with your preferred dipping sauce.
Tips
Use a wire rack to allow bacon fat to drip away, ensuring crispier bacon and less greasy chicken bites.
Don't skip flipping halfway through or use a rack designed to render fat evenly on both sides.
Check internal temperature with a meat thermometer at the thickest part of the chicken for food safety.
Good to Know
Cover and refrigerate up to 4 days. Reheat in a 350 F oven for 8-10 minutes until bacon crisps.
Wrap chicken in bacon up to 12 hours ahead. Refrigerate on a covered plate. Bake fresh before serving for best texture.
Serve immediately while bacon is hot and crispy. Pair with ranch dressing, barbecue sauce, sriracha mayo, or honey mustard.
Common Mistakes
Skip flipping entirely to avoid unevenly cooked bacon; use a wire rack to render fat consistently.
Don't overcrowd the baking sheet to prevent steaming; arrange bites with space between them.
Don't exceed 175 F internal temperature to avoid dry chicken; check with a meat thermometer in the thickest part.
Substitutions
FAQ
Can I make these ahead and freeze them?
Yes. Wrap unbaked chicken bites individually in plastic wrap and freeze up to 3 months. Bake from frozen, adding 5-10 minutes to total cook time. No thawing needed.
What if my bacon doesn't get crispy?
Finish them in a skillet over medium-high heat for 2-3 minutes per side, or broil on high for the final 2 minutes. Ensure bacon isn't overlapping on the rack during baking.
How long do leftovers keep and how do I reheat?
Store in an airtight container up to 4 days. Reheat in a 350 F oven for 8-10 minutes until bacon crisps again. Avoid microwaving to prevent soggy bacon.