Homemade bacon bits question
I am planning on making a recipe that calls for bacon bits. I do not have any, so I am planning on making them them at home. The bacon bits will be part of a coating (bacon bits, bread crumbs, cheese) that will be used on chicken and then baked for 20 minutes at 400 degrees. I'm worried about the bacon bits burning in the oven, so my question is: Should I fully cook the bacon bits before I add them into the breading mixture? Or do I let them cook in the oven while the chicken cooks?