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How to Make Homemade Chicken Bacon

Turkey bacon or pork bacon, which one is healthier? Honestly, I’m not going to take sides in the debate. I used to eat turkey bacon because I believed it was healthier then I thought about it for a moment. They’re both processed foods so how healthy can either of them be?

Rather than stand in the grocery store comparing turkey bacon to pork bacon I decided to forgo the both of them and make my own chicken bacon instead. It takes a little longer to prepare than turkey or pork bacon, but I believe its worth the extra time.


  • Chicken tenderloin or chicken breasts
  • Sea Salt (I prefer sea salt but any salt will do)
  • Pure Maple syrup
  • Cayenne pepper (we like spicy bacon)

Here’s how to make chicken bacon

  1. Flatten the chicken breast or tenderloin as flat if you can get it. Remember, you’re trying to make bacon so the flatter you get the chicken the more bacon like it will appear. I don’t have fancy chicken flattening tools so I place the chicken on my cutting board, cover it with a little plastic wrap and then I pound it with my cast iron skillet until they are good and flat (this is not a meal to make when the family is asleep).
  2. Season both sides of the chicken with the salt.Turkey Bacon
  3. Drizzle the maple syrup over the salted chicken.
  4. Pour a hint of oil in a heated skillet (just enough oil so the chicken won’t stick) and cook the chicken on high heat until done. The crispiness of the chickens depends on how flat it is before you put it in the pan.

The chicken bacon works just as well, if not better, when cooked on a grill. There’s something about the taste of food cooked on an outdoor grill.

This is a very forgiving dish.  You can control the amount of salt and the intensity of the maple flavor. In my family we tend to like things a little spicy so I add cayenne pepper to the chicken when seasoning it. It can get quite noisy flattening the chicken but its well worth it.

Time Saving Tip: Buy a few chicken breasts/tenderloins and flatten them all at one time. Freeze the chicken in portion sizes so you can quickly defrost, season and cook the ‘bacon’ when needed.

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About the author: Felicia is a freelance writer who loves to find simple, natural ways to improve her health and the health of those around her.

Categories: Food,, Recipe

{ 4 comments… add one }

  • Takiyah March 27, 2015, 4:24 pm

    This is very smart, Felicia. Thanks for sharing!
    I just left the grocery store; buying my normal turkey bacon and I must say that paying $5.00 for 8 pieces is just getting ridiculous, even if it is the nitrite/nitrate-free, no artificial colors or preservatives, good stuff.
    Anyway, as I read the package carefully, it read, “turkey leg meat and formed.” So, I thought to myself, well, heck, I should try to make this at home. I don’t want to compromise my health getting the garbage brands of “bacon,” but I don’t want to just throw money away either. So, I’m very glad I went to Google and typed in “how to make your own turkey bacon” and found your post. No, it’s not turkey, it’s chicken, but your process is just so sensible that the meat could easily be swapped for turkey.
    I’m going to see how your recipe turns out with boneless, skinless chicken thigh and boneless, skinless turkey thigh.

    • Felicia March 27, 2015, 4:52 pm

      Hey Takiyah,

      The recipe should work well with turkey. It’s funny because my daughter’s friend came over the house when I was making the chicken bacon. I asked him if he wanted some bacon and he replied, “I don’t like bacon.” After I explained it was chicken he helped himself to several pieces. He is now a big “chicken bacon” fan.

      Good luck with the turkey.

  • Rachel January 30, 2015, 2:09 pm

    Awesome! Thank you so much for sharing this! I have made it twice already! :)

    • Felicia January 30, 2015, 3:37 pm

      I’m glad you enjoyed it. We make it all the time.

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