Southern Bird Dog

Day Prior To Service

1. Pull buns from the freezer to dry storage.
2. Spray sheet pans with pan spray and place frozen chicken tenders in a single layer.
3. Return chicken tenders to freezer until day of service.
4. Make the Comeback Sauce. Store, covered, labeled, and dated, in cooler.

Hold at 41°F or below.

Day Of Service

1. Place buns, bagged, in warmer to heat.
2. Cook chicken tenders in oven at 350°F for 10-12 minutes.

Cook to 135°F or higher. Commercially processed, ready-to-eat food that will be hot held for service must reach a minimum internal temperature of 135°F or higher.

Chicken tenders should be batch cooked every 30-35 minutes throughout service to maintain flavor, juiciness, and texture.

3. While tenders are cooking, dice dill pickle slices and place comeback sauce in squeeze bottles.
4. Using a mixing bowl, combine the shredded cheddar and mozzarella cheese.

Assembly and Service

No bare hand contact with ready to eat food.

1. Spray the buns with pan spray. This creates a nice shine.
2. Sprinkle 1 tablespoon shredded mozzarella and cheddar cheese in the bottom of each bun.
3. Top with three chicken tenders and 1/2 tablespoon diced dill pickles.
4. Sprinkle 1 tablespoon shredded mozzarella and cheddar cheese over the pickles.
5. Finish by drizzling 1 tablespoon Comeback Sauce over each southern bird dog.
6. Hot hold southern bird dogs, loosely covered, in proofer until served.

Cook to 135°F or higher.