Chicken Parmesan Hot Dogs

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.