With football season upon us it’s time for tailgating, watch parties, and enough grilling to feed every player on your favorite team. Pregame for the opening kickoff with these South Carolina bird dogs straight from Southern Living. Crispy fried chicken on a buttered bun is paired with thick slices of bacon, making for the ultimate gameday experience!
South Carolina Bird Dogs
INGREDIENTS
8 chicken breast tenders (about 1 lb., 3 oz.)
1 tsp. kosher salt
1/4 tsp. black pepper
Canola oil or vegetable oil
2 large egg whites
2/3 cup (about 2 7/8 oz.) all-purpose flour
1/3 cup panko (Japanese-style breadcrumbs)
2 tsp. seasoned salt (such as Johnny’s or Lawry’s)
1/2 tsp. onion powder
4 oz. sharp Cheddar cheese, shredded (about 1 cup)
8 top-split hot dog buns
8 slices thick-cut bacon slices, cooked
4 Tbsp. mayonnaise
1/2 cup honey mustard
Chopped fresh chives
INSTRUCTIONS
Sprinkle chicken evenly with salt and pepper; let stand at room temperature for 10 minutes.
Pour oil into a large cast-iron skillet to a depth of 1 inch. Heat oil to 350°F.
Meanwhile, whisk egg whites in a medium bowl until foamy. Add chicken to egg whites, and toss to coat. Stir together flour, panko, seasoned salt, and onion powder in a pie plate or other shallow dish. Remove chicken from egg whites, allowing excess to drip off; dredge in flour mixture, gently turning once or twice to coat.
Add chicken to hot oil (in batches if necessary); fry until a thermometer inserted into thickest portion of chicken registers 165°F, 5 to 7 minutes, adjusting heat as needed to maintain temperature. Drain chicken on a plate lined with paper towels.
Preheat oven to broil with oven rack about 6 inches from heat source. Sprinkle 2 tablespoons cheese inside each bun; place 1 bacon slice inside each bun. Arrange buns on a baking sheet, and broil until cheese melts, 1 to 2 minutes. Spread about 1/2 tablespoon mayonnaise on each bun; place 1 chicken tender in each bun. Drizzle each with 1 tablespoon honey mustard, and top with chives.
