Description
This South Carolina bird dog sandwich recipe is a beloved Southern comfort food that perfectly captures the essence of casual dining at its finest. Crispy chicken tenders, smoky bacon, melted cheese, and tangy honey mustard sauce stuffed in a toasted hot dog bun create the ultimate comfort food experience.
Ingredients
Scale
- 1 lb chicken tenderloins (or chicken breast cut into strips)
- 1 cup all-purpose flour (for gluten-free option, use almond flour)
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying (or use air fryer)
- 6 hot dog buns, preferably brioche-style
- 12 slices bacon, cooked until crispy
- 6 slices American or cheddar cheese
- 1/3 cup honey mustard sauce (store-bought or homemade)
- Butter for toasting buns
- Optional: Lettuce leaves, sliced tomatoes, pickles, red onion slices
Instructions
- Prepare the chicken coating station: Set up three shallow dishes for breading. In the first dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In the second dish, beat the eggs. In the third dish, place the panko breadcrumbs.
- Bread the chicken tenders: Pat chicken tenderloins dry with paper towels. Dredge each tender in the seasoned flour mixture, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to help them adhere.
- Heat the oil: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). The oil should be deep enough to submerge the chicken tenders halfway.
- Fry the chicken tenders: Carefully add chicken tenders to the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Cook the bacon: While chicken is frying, cook bacon slices in a separate pan until crispy. Alternatively, bake bacon at 400°F (200°C) for 12-15 minutes.
- Prepare the buns: Slice hot dog buns lengthwise, being careful not to cut completely through. Lightly butter the interior surfaces and toast in a skillet or under the broiler until golden brown.
- Assemble the sandwiches: Spread honey mustard sauce generously on both sides of each toasted bun. Place 2-3 chicken tenders in each bun, top with 2 slices of crispy bacon and 1 slice of cheese.
- Final assembly: Add any additional toppings like lettuce, tomato, or pickles. Serve immediately while the chicken is hot and the cheese is melted.
Notes
Pro Tips:
- Cook chicken tenders up to 2 days in advance and reheat in a 350°F oven for 5-7 minutes to restore crispiness.
- For extra crispy texture, double-dip the chicken tenders in egg wash and breadcrumbs.
- Air fryer alternative: Cook breaded chicken tenders at 380°F for 12-15 minutes, flipping halfway through.
- Store cooked chicken tenders in refrigerator for up to 3 days. Freeze for up to 3 months.
- For best results, serve immediately after assembly to maintain crispy texture.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 8g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
Keywords: South Carolina bird dog sandwich recipe, Southern chicken sandwich, honey mustard chicken sandwich, bird dog hot dog bun, chicken tender sandwich, easy Southern sandwich, bacon chicken sub