The South Carolina Bird Dog Sandwich is a regional favorite that combines the juicy goodness of chicken or turkey with a bold, mustard-based sauce and pickled toppings. This dish is a nod to South Carolina’s rich barbecue traditions, where tangy mustard sauces reign supreme. Perfectly grilled or fried chicken (or turkey) is smothered in a zesty mustard glaze and served on a toasted bun with crisp pickles, onions, and lettuce for a refreshing crunch. It’s a sandwich that’s equal parts savory, tangy, and satisfying—ideal for game day, picnics, or any casual meal. Let’s dive into this Southern-inspired recipe!
Why You’ll Love This Recipe
- Tangy & Spicy: The mustard-based sauce delivers a punch of flavor with just the right amount of heat.
- Regional Charm: A taste of South Carolina’s barbecue heritage in every bite.
- Customizable: Use chicken, turkey, or even pulled pork for variety.
- Quick & Easy: Ready in under 30 minutes, making it perfect for busy nights or gatherings.
Ingredients You’ll Need
For the Chicken:
- 2 boneless, skinless chicken breasts (or turkey breast)
- Salt and black pepper to taste
- 1 tbsp olive oil (or your preferred cooking oil)
- Optional: 1 tsp smoked paprika or garlic powder for extra flavor
For the South Carolina Mustard Sauce:
- 1/2 cup yellow mustard
- 2 tbsp apple cider vinegar
- 2 tbsp honey (or brown sugar for a deeper sweetness)
- 1 tbsp hot sauce (adjust to taste for spiciness)
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for heat)
For Assembly:
- 4 sandwich buns (brioche, potato rolls, or your favorite type), toasted
- Pickle slices
- Thinly sliced red onion
- Shredded lettuce or coleslaw (optional)
- Extra hot sauce or mustard for serving
Step-by-Step Instructions
1. Prepare the Chicken
- Season the chicken breasts generously with salt, pepper, and any optional spices like smoked paprika or garlic powder.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/75°C). Alternatively, grill the chicken for a smoky flavor.
- Remove the chicken from the heat, let it rest for 5 minutes, then slice it thinly or shred it for a pulled texture.
