Kate Walton
Imagine the crunch of golden fried chicken tenders, the smoky sweetness of bacon, tangy dill pickles, all snuggled into a soft, toasted bun and draped with a creamy, spicy sauce. Bird Dog Sandwiches are everything you love about comfort food, wrapped up in one hand-held masterpiece. They’re hearty, packed with flavor, and strike the perfect balance between indulgence and satisfaction.
Whether you’re feeding a crowd on game day or just craving a weekend splurge, Bird Dog Sandwiches bring the bold, southern-inspired flavors straight to your kitchen. Each bite is a blend of textures and temperatures—hot, crispy chicken, cool pickles, crisp lettuce, and rich sauce make these sandwiches irresistible.
What Kind of Chicken Should I Use for Bird Dog Sandwiches?
Go for boneless, skinless chicken tenders or chicken breast cut into strips. They’re the ideal size for sandwiches and cook up beautifully when breaded and fried. For the juiciest result, soak your chicken in buttermilk for a few hours beforehand. It tenderizes the meat and helps the coating cling better during frying.
Ingredients for the Bird Dog Sandwiches
- Chicken Tenders – The star of the show. Crunchy on the outside and tender inside.
- Buttermilk – Essential for marinating the chicken and enhancing tenderness.
- All-Purpose Flour + Cornstarch – Together they create that crave-worthy crispy coating.
- Seasonings (Paprika, Garlic Powder, Salt, Pepper) – These add bold flavor to the breading.
- Pickles – Their tangy snap cuts through the richness of the sandwich.
- Cooked Bacon Strips – Smoky and salty, adding depth and a satisfying crunch.
- Leaf Lettuce – Freshness and a bit of green texture.
- Brioche or Potato Buns – Soft, slightly sweet buns that hold everything together.
- Spicy Mayo or Comeback Sauce – Creamy, zesty, and perfect for bringing all the layers together.
How To Make the Bird Dog Sandwiches
Step 1: Marinate the Chicken
Place chicken tenders in a bowl with buttermilk and a sprinkle of salt. Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness.
Step 2: Prepare the Coating
In a shallow dish, mix together all-purpose flour, cornstarch, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, letting the excess drip off, and dredge each piece in the flour mixture until fully coated.
Step 3: Fry the Chicken
Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken tenders in batches, turning occasionally, until golden brown and fully cooked (internal temp of 165°F). Let them drain on a wire rack or paper towels.
Step 4: Toast the Buns
Slice your brioche or potato buns and toast them lightly on a skillet or griddle until golden. This step adds a little crispness and keeps the bread from getting soggy.
Step 5: Assemble the Sandwiches
On the bottom bun, layer lettuce and pickle slices. Add 1-2 fried chicken tenders, then lay a crispy bacon strip on top. Generously spoon spicy mayo or comeback sauce over the top and finish with the upper bun.
Serving and Storing Your Bird Dog Sandwiches
Bird Dog Sandwiches are best served hot and fresh—straight after assembly. The crispy chicken, warm bacon, and creamy sauce are a trio that’s hard to beat right out of the kitchen. Serve them with a side of fries, sweet potato wedges, or a simple coleslaw for a complete meal.
If you have leftovers, store each component separately. Keep the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back the crispiness. Avoid microwaving to keep the texture intact. Assemble fresh when ready to serve.
Frequently Asked Questions
Can I use store-bought chicken tenders?
Yes, if you’re short on time, high-quality frozen chicken tenders work well. Just bake or air fry them according to the package instructions.
What is comeback sauce made of?
Comeback sauce usually includes mayonnaise, ketchup, Dijon mustard, garlic powder, Worcestershire sauce, and a dash of hot sauce. It’s creamy with a spicy kick.
Can I bake the chicken instead of frying?
Absolutely. Bake breaded chicken tenders on a wire rack at 425°F for about 20 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
Are there gluten-free alternatives?
Yes. Use gluten-free flour and breadcrumbs for the coating, and serve on gluten-free buns.
Can I make this sandwich spicy?
Definitely. Add cayenne pepper to the flour mixture or use a spicy hot sauce in the mayo for a fiery twist.
Want More Sandwich Ideas with a Twist?
If you love these Bird Dog Sandwiches, you’ll probably enjoy these other mouthwatering handhelds:
- Crispy Chicken Caesar Wraps for a creamy, crunchy lunch option.
- Nashville Hot Chicken Sliders if you’re into fiery southern heat.
- Honey Butter Fried Chicken Biscuits for a sweet-savory breakfast treat.
- Spicy BBQ Pulled Chicken Sandwiches packed with smoky goodness.
- Grilled Ranch Chicken Sandwiches for a lighter, herb-forward flavor.
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I’d love to hear how your Bird Dog Sandwiches turned out. Did you go extra spicy? Add cheese? Try a different sauce?
Share your tweaks and tips in the comments—I always enjoy seeing how you make these recipes your own!
Bird Dog Sandwiches
- Total Time: 35 minutes
- Yield: 4 sandwiches
Description
A southern-style sandwich stacked with crispy fried chicken tenders, smoky bacon, tangy pickles, and creamy spicy mayo, all nestled inside a soft toasted bun. It’s rich, crunchy, savory, and satisfying—perfect for lunch, dinner, or game day gatherings.
Ingredients
1 lb chicken tenders
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
4 brioche or potato buns
4 strips cooked bacon
1/2 cup dill pickle slices
4 leaves leaf lettuce
1/2 cup spicy mayo or comeback sauce
Oil for frying (vegetable or canola)
Instructions
- Marinate Chicken: Soak chicken tenders in buttermilk with a pinch of salt for at least 2 hours or overnight.
- Prep Coating: In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper.
- Bread the Chicken: Remove chicken from marinade, dredge in the flour mixture until well coated.
- Fry: Heat oil to 350°F. Fry chicken tenders in batches for 5–7 minutes or until golden and cooked through. Drain on paper towels.
- Toast Buns: Slice buns and toast cut sides in a skillet until lightly golden.
- Assemble: On bottom bun, layer lettuce and pickles, add 1–2 fried chicken tenders, top with bacon, then drizzle with spicy mayo. Add the top bun and serve.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Dinner
