Fried Chicken Sando

GET PREPPED

Max’s Dutch Crunch Roll

1. Preheat oven or toaster oven to 400 degrees F
2. Toss an unsliced roll in the oven for 2-ish minutes
3. Let roll cool for 5-ish minutes to get that signature crispy top

Fried Chicken

1. I like to use tenders on Dutch Crunch instead of thigh or breast because it fits the shape of the roll. If you want to go big and fry your own, NYT cooking has a great recipe to go off of. If you want to save yourself from the cleanup, there’s nothing wrong with airfrying some frozen tender ‘til nice and crispy.

Coleslaw

1. When it comes to homemade coleslaw, I think Bon Appetit sets the gold standard. Like it creamier? Add some more mayo, less creamy? Use less! If you’re on a store-bought schedule, you can’t go wrong with Whole Foods’ coleslaw from the deli.

PUT IT ALL TOGETHER

1. Slice your roll in half along the equator. You should see a little “lip” of topping on the side. Start your slice right above that.
2. Spread your Calabrian chile aioli (or mayo!) on both sides of the roll.
3. Fold your cold cuts onto the bottom of the roll, don’t just lay it in there flat. We’re going for VOLUME and an easier bite!
4. Lay down your slices of provolone
5. Toss on your tomato slices and SEASON THEM with salt and pepper. We want our tomatoes to taste like tomatoes.
6. Add the slaw on top of the tomatoes. Tongs are fine, but it’s way easier to just get your hands dirty and use the tongs you were born with!
7. Put your crispy-crunchy top on and voila! You’ve got a hoagie that will make everyone say “Mama Mia!”.