We're eating lots of poultry lately, and I've started hearing the grumbling from my family. With the grill covered with snow and ice again (yay New England!), my options were a little limited. Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different. I had a few hot dog rolls and 4 strips of bacon that needed to be used up.
Enter Southern Bird Dogs. I saw this recipe on She Wears Many Hats. She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch. I had everything on hand except the buttermilk. I used the "add vinegar to regular milk" trick instead. The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency. My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again. I gave them another 20 minute rest before browning them up.
The recipe doesn't recommend spraying the baking sheet, and I had a teeny bit of stickage. Next time I'll give it a quick spray. I tested my chicken with a probe thermometer, looking for a temp of 160º.
While the chicken was cooking, I buttered the New England style rolls and popped them on my preheated Griddler. When they were done, I laid out the bacon and closed down the lid.
My kid loved these. He ate 2. The chicken strips alone are so good, and over the top doesn't even describe the completely done up Bird dog. Buttery roll, crispy, well-seasoned chicken, crunchy bacon, melty cheese and the honey mustard to bring it all home.
Thank you so much to Amy at She Wears Many Hats and to Robyn at Add A Pinch for the recipes! These are not the first hits I've had from their blogs, and they won't be the last.
Southern Bird Dogs
4 New England Style Hot dog Rolls
1T softened butter
4 slices Bacon, cooked to crisp
Chicken Strips (recipe follows)
Honey mustard dressing (I used Ken's)
Spread rolls with butter and griddle until golden brown. Crumble half a slice of bacon in bottom of roll, top with Chicken Strip. Sprinkle with cheese. Pop under the broiler until the cheese is melted. Top with honey mustard and crumble the remaining bacon over the top.
* Exported from MasterCook *
2 1/4lbs chicken tenderloins
2 cups buttermilk (subbed 2T vinegar and enough whole milk to make 2c)
1/2 teaspoon Sriracha sauce
2 cups flour
1/2 teaspoon dried thyme
1 teaspoon seasoned salt
1/2 teaspoon Penzey's Black and Red seasoning
1/2 cup vegetable oil
Heat oven to 375.
In a bowl, combine milk, vinegar, and sriracha. Add chicken strips. In a shallow dish, combine flour, thyme and Penzey's Black and Red seasoning.
Set a cooling rack on a baking sheet. Dredge chicken pieces in flour, one at a time, making sure they are well coated. Place on rack. Let rest for about 20 minutes. Do a second coating, and let rest another 20 mins.
Heat oil over medium heat until it just starts to shimmer. Fry chicken strips 4 or 5 at a time until they are browned, about 3 mins per side. Move them to a baking sheet coated with a little cooking spray.
Bake for about 12-15 minutes or until the internal temperature is 160º. Let sit for a few mins before serving.
Linked to Weekend Potluck #165 The Country Cook