Chicken Parmesan Hot Dogs combine breaded and fried Italian chicken sausages with marinara sauce and melted provolone cheese on garlic-buttered toasted buns. This dish elevates the classic hot dog with crispy, seasoned chicken and Italian flavors.
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Lightly fry the Italian chicken sausages in a pan until cooked through. Set aside.
In a small saucepan, melt the salted butter. Add the minced garlic and chopped parsley, and stir to combine.
Using a basting brush, paint the garlic butter mixture onto the sides of the hot dog buns.
Toast the buns until golden and set aside.
Prepare three dredging stations. In the first bowl, combine all-purpose flour, garlic powder, onion powder, oregano, salt, and pepper.
In a second bowl, whisk together the eggs and 2 tablespoons of marinara sauce.
In a third bowl, combine the Italian breadcrumbs and grated Parmesan cheese.
Dredge each cooked sausage, first coating it completely in the flour mixture.
Next, dip the floured sausage into the egg wash, ensuring it's fully submerged.
Then, press the sausage into the breadcrumb mixture until it's evenly coated.
For an extra crispy coating, repeat the process by dipping the breaded sausage back into the egg wash and then again into the breadcrumbs (a double dredge).
Deep fry the breaded sausages at 375°F (190°C) for about 3 minutes, or until golden brown and crispy.
To assemble, spread a layer of marinara sauce inside each toasted garlic bread bun.
Place a fried chicken sausage in each bun, then top with more marinara sauce.
Tuck two slices of provolone cheese over each sausage.
Garnish with fresh parsley.
Place the assembled hot dogs under a broiler on high or in a toaster oven until the cheese is melted and bubbly.
Store cooled sausages in an airtight container for up to 3 days; reheat gently in a skillet or oven. Assemble with fresh buns and toppings for best texture.
Yes. Pound boneless, skinless breasts thin, bread them with the seasoned flour mixture, then fry until golden and internal temperature reaches 165°F. Cooking time will be slightly longer than sausages.
Pat sausages dry, coat evenly in the seasoned flour mixture (all-purpose flour, garlic powder, onion powder, dried oregano, salt), then fry in hot oil until golden brown on all sides, about 8–10 minutes.
Mix softened butter with minced garlic and chopped parsley, spread on split hot dog buns, then toast in a skillet or oven at 375°F for 2–3 minutes until golden.
Yes. Bake breaded sausages on a greased sheet pan at 400°F for 15–18 minutes, turning halfway, until golden and cooked through. Baked versions will be less crispy but still flavorful.
Rewarm assembled hot dogs wrapped in foil at 350°F for 10–12 minutes, or reheat sausages separately in a skillet over medium heat and reassemble with fresh toppings.
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