Ingredients:
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/3 cup ketchup
6 drops hot pepper sauce, to taste
1/8 teaspoon dried basil
3/4 cup flour
1/4 cup grated parmesan cheese
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 eggs, lightly beaten
2 1/3 cups crisco vegetable shortening
2 red potatoes, 3/8 inch julienned and soaked in cold water
1 lb chicken, washed dried and cut into finger size pieces
4 ounces portabella mushrooms or 4 ounces cremini mushrooms, sliced
4 ounces onions, sliced into rings and towel dried
4 slices cooked bacon (optional)
8 slices cheese (optional)
4 hoagie rolls, sliced and toasted
Directions:
Mix together creamy sauce ingredients place in refrigerator
Mix flour with seasonings
Towel dry potatoes set aside
Dip chicken in egg then flour set aside follow with onion rings, mushrooms
Dust the potatoes in the last of the seasoned flour
Heat pan with shortening to 360 degrees
Fry without over crowding chicken, then onions rings, mushrooms then potatoes
These will fry quickly, potatoes taking a bit longer
Draining on paper towels, seasoning with salt and pepper keep warm in a 200 degree oven
Place 2 slices of cheese on each roll
Distribute all the rest of desired ingredients on the cheese
Place under broiler to sizzle up just a couple seconds
Pile on sauce and optional Cole slaw
Garnish with fresh basil
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.