Bird Dog Recipe
This Bird Dog Recipe is a Southern-inspired twist on the classic hot dog that swaps sausage for crispy chicken tenders, nestled in a soft brioche bun with tangy, smoky sauce, and loaded with an array of fresh toppings!
This Bird Dog sandwich recipe comes together in a flash, especially if you use your air fryer for the chicken tenders – they cook up extra crispy in minutes with minimal effort. I also love to double up on the sauce for drizzling over the assembled sandwiches or dipping those golden fries on the side. Let your creative juices flow and add melty cheddar or pepper jack cheese under the broiler for a gooey upgrade, or swap in pickled jalapeños and avocado for a fresh twist.
Perfect for summer BBQs, tailgate parties, or even a quick weeknight dinner, these handheld bird dog sandwiches are guaranteed to be a crowd-pleaser, just like these Corned Beef Sliders and Jalapeno Popper Burgers!
Why is it called a “Bird Dog” Sandwich?
The name “Bird Dog” for this sandwich recipe is a playful Southern twist that combines two key ingredient elements: the chicken (“bird”) and the hot dog bun (“dog”).
Originating in South Carolina, the sandwich is a creative do-over of a classic hot dog by replacing the sausage with a crispy chicken tender, while keeping the soft bun.
But don’t let its simplicity fool you – the magic lies in the texture contrasts and that knockout sauce. Tangy, smoky, and just a little spicy, it blends BBQ sauce, creamy mayo, honey, mustard, Worcestershire, and a kick of cayenne and black pepper, all brightened up with fresh chives. I’ve taken it up a notch by using buttery brioche buns – proof that even tailgate food deserves a gourmet upgrade!
Ingredients needed to make this Bird Dog Recipe
- Sauce: This sauce combines mayonnaise, smokey barbecue sauce, honey, mustard (yellow and Dijon), lemon juice, Worcestershire, cayenne pepper, black pepper, and chives. It’s creamy and tangy with the level of bold flavor needed for any bird dog!
- Chicken: You’ll need 4 extra large breaded chicken fingers, strips, or tenders (or enough to fill a standard hot dog bun). Bake or air fry the chicken tenders.
- Bacon: One cooked and crisp thick-cut bacon slice per hot dog bun.
- Hot dog buns: I’ve used brioche hot dog buns. They’re softer and richer than standard buns as a delicious upgrade.
- Toppings: Thinly sliced Roma tomatoes, red onion, dill pickles, and pepperoncini, as well as shredded lettuce (Iceberg or Romaine).
How do you make this Bird Dog Sandwich?
Make the sauce:
- In a small bowl, thoroughly whisk together all sauce ingredients until smooth.
- Cover and refrigerate while prepping the remaining components of this recipe.
Cook the chicken (the “bird”):
- Cook the chicken according to the package instructions (either in the oven or air fryer).
Toast the hot dog buns (the “dog”):
- Once the chicken is done cooking, briefly toast the buns on the same pan (about 1 minute).
Cook the bacon:
- Cook the bacon using your preferred method (oven, stovetop, or air fryer) until crispy.
- Then, transfer the cooked bacon slices to paper towels to drain any excess grease.
Assemble and serve:
- Spread a generous layer of sauce on both sides of each bun.
- Add the chicken, crispy bacon, lettuce, onion, tomato, pickles, and pepperoncini.
- Complete each sandwich with a turn or two of cracked black pepper and an extra drizzle of the sauce, if desired.
Serving
Classic Bird Dog sides include crispy French fries, Summer Slaw, macaroni or potato salad, smoky baked beans, and grilled corn (or corn salad) for a hearty, crowd-pleasing meal.
For lighter pairings, try refreshing options like Watermelon Basil Salad with Feta or Pickled Mango Cucumber Salad to balance the sandwich’s richness.
End on a sweet note with summer desserts like Orange Creamsicle Freezer Dessert, Strawberry Nutella Ice Cream, or Peach Waldorf Salad!
Sandy’s tips and substitutions:
- Storage: Once assembled, these sandwiches should be eaten immediately! Any leftover sandwich components, such as chicken, bacon, and sauce should be stored in separate airtight containers in the fridge for up to 2-3 days.
- Double the sauce: I love to make a double batch of this sauce to drizzle over the assembled sandwiches. Trust me, it’s the best!
- Make ahead: Mix the sauce a few hours ahead and let it sit in the fridge. This always seems to intensify the flavors for the most delicious results!
- Serve a crowd: Double or triple this recipe if you are planning on entertaining a crowd.
- Check for doneness: Chicken is safe to eat when a meat thermometer reads 165°F at the thickest part.
- For ultra crispy chicken: Use the air fryer if you want to have super crispy chicken tenders for these Southern bird dog sandwiches. It really creates the best crunchy texture.
- Cheesy topping: If you want a melted cheese topping for your bird dogs, briefly broil the assembled sandwiches (topped with shredded cheese) before adding the cold toppings.
- Add liquid smoke: For extra smokiness, add liquid smoke to the sauce.
- Topping swaps: Have fun experimenting with an array of toppings, such as crunchy coleslaw, spicy pickled Jalapeños, or avocado slices.
More easy-going meals you may want to try:
- Grilled Cheese Flatbread Sandwich
- Walking Tacos with Fritos
- Easy Chili Dog
- Homemade BBQ Chicken Pizza
- Bacon Grilled Cheese
Get the Recipe:
Bird Dog Sandwich
Ingredients
For the Sauce
- ¾ cup mayonnaise
- 2 tablespoons smokey barbecue sauce
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- ½ tablespoon Dijon mustard
- ½ tablespoon lemon juice
- Splash of Worcestershire
- teaspoon of cayenne pepper
- ½ teaspoon cracked black pepper
- 1 tablespoon of finely sliced chives
For the Sandwiches
- 4 extra large breaded chicken fingers/strips/tenders, (or enough to fill a standard hot dog bun)
- 4 thick-cut bacon slices, cooked and crisp
- 4 brioche hot dog buns
For the Toppings
- Roma tomatoes, thinly sliced
- Romaine or iceberg lettuce, shredded
- Red onion, thinly sliced
- Dill pickles, thinly sliced
- Pepperoncini, thinly sliced
- Cheese is optional
Instructions
- In a small bowl, thoroughly whisk together all sauce ingredients until smooth.
- Cover and refrigerate while prepping the remaining components of this recipe.
- Cook the chicken according to the package instructions (either in the oven or air fryer).
- Once the chicken is done cooking, briefly toast the buns on the same pan (about 1 minute).
- Cook the bacon using your preferred method (oven, stovetop, or air fryer) until crispy.
- Then, transfer the cooked bacon slices to paper towels to drain any excess grease.
- Spread a generous layer of sauce on both sides of each bun.
- Add the chicken, crispy bacon, lettuce, onion, tomato, pickles, and pepperoncini.
- Complete each sandwich with a turn or two of cracked black pepper and an extra drizzle of the sauce, if desired.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
