Description
A simple recipe for classic South Carolina Bird Dog Sandwiches.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- Vegetable oil for frying
- 4 hamburger buns
- Mayonnaise
- Dill pickle slices
Instructions
- Pound chicken breasts to about 1/2 inch thickness.
- Soak chicken in buttermilk, salt, and pepper for at least 30 minutes.
- Mix flour and paprika in a shallow dish.
- Dredge chicken pieces in the flour mixture, coating completely.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Fry chicken for 4-6 minutes per side, until golden brown and cooked through (internal temperature 165°F).
- Remove chicken and drain on paper towels.
- Lightly toast the hamburger buns.
- Spread mayonnaise on both halves of each bun.
- Place one fried chicken breast on the bottom bun.
- Top the chicken with dill pickle slices.
- Place the top bun on the sandwich.
Notes
- You can adjust the amount of salt and pepper to your taste.
- Use a meat thermometer to check chicken doneness.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 6
- Sodium: 850
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 120
Keywords: South Carolina, Bird Dog, Chicken Sandwich, Fried Chicken, Southern Food