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A handheld smartphone photo of South Carolina Bird Dog Sandwiches showing craggy fried chicken and glossy sauces. (South Carolina Bird Dog Sandwiches)

South Carolina Bird Dog Sandwiches: The Crispiest Southern Classic

Authentic South Carolina Bird Dog Sandwiches featuring double-dredged craggy fried chicken tenders, glossy honey mustard, and tangy amber BBQ sauce on a toasted hoagie roll. A Southern comfort food staple perfect for game day.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Breading
  • 8 large chicken tenders approx. 1.5 lbs (680g)
  • 2 cups all-purpose flour 250g
  • 1/4 cup cornstarch 30g
  • 1 cup buttermilk 240ml
  • 1 large egg
  • 2 tsp kosher salt 12g
  • 1 tsp black pepper 5g
  • 1 tsp smoked paprika 5g
Assembly
  • 4 large white hoagie rolls split-top
  • 1/2 cup honey mustard 120ml, bright yellow
  • 1/4 cup amber BBQ sauce 60ml, tangy
  • 16 slices crinkle-cut dill pickles
  • 2 tbsp unsalted butter 30g, softened

Equipment

  • 1 Cast Iron Skillet or Dutch Oven For frying chicken
  • 1 Instant-read meat thermometer To ensure chicken is cooked to 165°F
  • 1 Wire Cooling Rack To keep tenders crispy after frying

Method
 

Bread the Chicken
  1. In a shallow dish, whisk together flour, cornstarch, salt, pepper, and smoked paprika.
  2. In a separate bowl, whisk together the buttermilk and egg until well combined.
  3. Dip each tender into the flour, then the buttermilk, then back into the flour. Press firmly to create a 'craggy' texture.
Fry the Chicken
  1. Heat oil in a heavy skillet to 350°F (175°C).
  2. Fry tenders for 3-4 minutes per side until they are a deep golden brown and reach 165°F (74°C).
  3. Place finished tenders on a wire rack to maintain crispness.
Assemble the Sandwiches
  1. Butter the hoagie rolls and toast in a skillet until the edges are pale golden brown.
  2. Place two chicken tenders in each bun. Drizzle heavily with yellow honey mustard followed by the amber BBQ sauce.
  3. Top with crinkle-cut dill pickles and serve immediately.

Notes

Tip 1: Use a squeeze bottle for the sauces to get the professional zig-zag look.
Tip 2: Don't skip the cornstarch; it's the secret to the shatteringly crisp texture.