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South Carolina Bird Dog Sandwiches

South Carolina Bird Dog Sandwiches are a beloved staple at tailgates and local diners across the Palmetto State. This recipe combines crispy fried chicken tenders, salty bacon, and melted cheese inside a soft hot dog bun for the ultimate comfort food experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 sandwiches
Course: Main Course, Sandwich
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 chicken breast tenders approximately 1 lb., 3 oz.
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Canola oil or vegetable oil for frying
  • 2 large egg whites
  • 2/3 cup all-purpose flour
  • 1/3 cup panko Japanese-style breadcrumbs
  • 2 teaspoons seasoned salt such as Lawry’s or Johnny’s
  • 1/2 teaspoon onion powder
  • 4 ounces sharp Cheddar cheese shredded (about 1 cup)
  • 8 top-split hot dog buns
  • 8 slices thick-cut bacon cooked and crispy
  • 4 tablespoons mayonnaise
  • 1/2 cup honey mustard
  • Fresh chives chopped for garnish

Equipment

  • Cast iron skillet
  • Kitchen thermometer
  • Baking Sheet

Method
 

  1. Season the Chicken: Sprinkle the chicken breast tenders evenly with kosher salt and black pepper. Let them sit at room temperature for about 10 minutes to allow the seasoning to penetrate.
    8 chicken breast tenders, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
  2. Heat the Oil: Pour canola or vegetable oil into a large cast-iron skillet until it reaches a depth of 1 inch. Heat the oil over medium-high heat until it reaches 350°F.
    Canola oil or vegetable oil
  3. Prepare the Coating: In a medium bowl, whisk the egg whites until they are foamy. In a separate shallow dish or pie plate, stir together the all-purpose flour, panko breadcrumbs, seasoned salt, and onion powder.
    2 large egg whites, 2/3 cup all-purpose flour, 1/3 cup panko, 2 teaspoons seasoned salt, 1/2 teaspoon onion powder
  4. Dredge the Chicken: Place the chicken tenders into the egg whites and toss to coat thoroughly. Remove each tender, allowing the excess egg white to drip off, then dredge in the flour and panko mixture. Turn once or twice to ensure an even coating.
    8 chicken breast tenders
  5. Fry the Tenders: Carefully add the chicken to the hot oil, working in batches if necessary to avoid overcrowding. Fry for 5 to 7 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F. Drain the crispy tenders on a plate lined with paper towels.
    8 chicken breast tenders
  6. Prepare the Buns: Preheat your oven to broil with the rack positioned about 6 inches from the heat source. Place 2 tablespoons of shredded cheddar cheese and one slice of cooked bacon inside each hot dog bun.
    4 ounces sharp Cheddar cheese, 8 top-split hot dog buns, 8 slices thick-cut bacon
  7. Melt the Cheese: Arrange the prepared buns on a baking sheet and broil for 1 to 2 minutes, or until the cheese is melted and bubbly.
    4 ounces sharp Cheddar cheese
  8. Assemble the Bird Dogs: Spread approximately 1/2 tablespoon of mayonnaise inside each warm bun. Place one fried chicken tender into each bun. Drizzle with 1 tablespoon of honey mustard and garnish with fresh chopped chives before serving.
    4 tablespoons mayonnaise, 1/2 cup honey mustard, Fresh chives

Notes

Always use a kitchen thermometer to monitor your oil temperature to prevent greasy or burnt chicken. For the best structural integrity, look for top-split “New England style” buns as they hold the heavy fillings better.