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Bird Dog Sandwich: The Ultimate Guide to This Southern Classic

  • Total Time: 50 minutes
  • Yield: 4 sandwiches 1x

Description

Crispy fried chicken sandwiches slathered in tangy Alabama White Sauce, topped with pickles and cheddar cheese, all nestled in a soft brioche bun. A Southern delight!

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (6–8 ounces each)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (Frank’s RedHot recommended)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Vegetable oil, for frying
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tablespoons prepared horseradish
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon garlic powder
  • 4 brioche buns, split
  • 4 slices cheddar cheese
  • Dill pickle chips, for topping
  • Lettuce leaves (optional)
  • Tomato slices (optional)

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  2. Prepare the Dredge: In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper (if using).
  3. Dredge the Chicken: Remove chicken from marinade, letting excess drip off. Dredge each breast in the flour mixture, pressing firmly to coat. Shake off excess.
  4. Rest the Chicken: Place dredged chicken on a wire rack and let rest for 10-15 minutes.
  5. Make the Alabama White Sauce: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, lemon juice, black pepper, salt, cayenne pepper (if using), and garlic powder. Adjust seasonings to taste.
  6. Chill the Sauce: Cover and refrigerate the sauce for at least 30 minutes.
  7. Heat the Oil: Pour 2-3 inches of vegetable oil into a large, heavy-bottomed pot. Heat over medium-high heat to 350°F (175°C).
  8. Fry the Chicken: Carefully lower chicken breasts into the hot oil, one or two at a time. Fry for 6-8 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
  9. Drain the Chicken: Remove chicken from oil and place on a wire rack lined with paper towels to drain.
  10. Toast the Buns (Optional): Lightly toast the brioche buns.
  11. Add Cheese: Place a slice of cheddar cheese on the bottom bun.
  12. Place Chicken on Bun: Place a fried chicken breast on top of the cheese.
  13. Top with Alabama White Sauce: Generously drizzle the Alabama White Sauce over the chicken.
  14. Add Pickle Chips: Top with dill pickle chips.
  15. Add Optional Toppings: If desired, add lettuce leaves and tomato slices.
  16. Top with Bun: Place the top bun on the sandwich.
  17. Serve Immediately: Serve the Bird Dog Sandwiches immediately while the chicken is hot and crispy. Enjoy!

Notes

  • Don’t overcrowd the pan when frying.
  • Use a meat thermometer to ensure chicken is cooked through.
  • Make the Alabama White Sauce ahead of time for best flavor.
  • Adjust the heat by adding more cayenne pepper.
  • Get creative with toppings!
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

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Find it online: https://recipesgrape.com/bird-dog-sandwich/