The day before you intend to start cooking, salt both sides of the boneless, skinless chicken thighs with Kosher salt.

Arrange the salted chicken on a wire rack on a sheet tray, and store in the fridge for 24 hours.

*Resting the salted chicken in the fridge overnight will give the salt time to penetrate the meat.

The next day, when you are ready to start cooking, remove the chicken from the fridge and allow it to come up to room temperature for roughly 45 minutes.

While the chicken is coming back up to room temperature, prepare your work station with three different bowls containing the ingredients for the standard breading procedure.

In the first bowl, arrange your ½ cups of all-purpose flour mixed with Kosher salt and freshly-ground black pepper.

In the next bowl, add your whisked whole eggs.

In the final bowl, add the panko bread crumbs.

Heat four cups (one quart) of vegetable oil to roughly 340˚F in a large Dutch Oven or deep-frying pan with high sides.

Coat the chicken thighs in the flour mixture, and dust off the excess flour.

Dip the floured chicken thighs in the egg mixture, and allow the excess egg to drip off.

Finally, coat the chicken thighs in the panko bread crumbs and deep-fry in batches until golden brown.

Make sure the thickest part of the chicken thighs registers 162-165˚F with a meat thermometer, or you can cut into the thickest part of each one and double check that the meat is fully cooked.

When the chicken thighs are golden brown and fully cooked, allow them to drain on a wire rack on paper towels.

In a small sauce pot, combine the stick of butter with the Franks Red Hot sauce, tomato puree, white granulated sugar, and dried oregano.

Whisk until the sugar is dissolved, and remove the sauce from the heat.

Preheat your oven to 500˚F.

Cut into the side of each Hoagie roll, and add mayonnaise to the inside of each roll.

Add some mozzarella and parmesan cheese to the bottom of each roll.

Dunk the deep-fried chicken thighs in the tomato Buffalo sauce, and add two deep-fried and sauced chicken thighs on top of the first layer of finely shredded cheese in each Hoagie roll.

Top the chicken in each hoagie roll with the remaining shredded cheese, and broil in the oven at 500˚F until the cheese is just melted, or about 2-3 minutes.

Remove the sandwiches from the oven.

If desired, add a bit more spicy tomato Buffalo sauce on top of the melted cheese, and wrap each sandwich in aluminum foil to help contain the madness while you are eating it.

Serve with extra napkins.