Preheat your oven or air fryer according to the instructions on your chicken tender packaging. Ensure your chicken is hot and crispy. While the chicken cooks, cook your bacon (crisp/crumbled) and set it aside. Melt your 4 tablespoons of butter in a small bowl.

Using a pastry brush, gently brush the outside of each hot dog bun with the melted butter. Place the buttered buns directly on a baking sheet. You can place them in the oven for the last 3-5 minutes that the chicken is cooking, or place them under the broiler for 1-2 minutes until they are lightly golden and fragrant. Watch them closely so they don't burn.

Once the buns are warm and the chicken is fully cooked, immediately begin assembling. Place one crispy chicken tender inside each toasted roll. If your tenders are small, you might use two. The tender should sit snugly, mimicking a hot dog.

Drizzle about a tablespoon of honey mustard sauce directly over the chicken tender. Sprinkle a generous amount of shredded cheddar cheese over the chicken tender and sauce. Distribute the crumbled bacon over the cheese, pressing it down slightly to secure it.

Slide the assembled, open-face sandwiches back onto the baking sheet. Return them to the oven (or air fryer/broiler) for 2 to 3 minutes, just until the cheese is beautifully melted and slightly bubbly.

Remove the sandwiches from the oven. Add an extra drizzle of honey mustard or any desired optional toppings, such as thinly sliced red onion. Serve these South Carolina Birds immediately while they are hot and the bun is still soft.