Overload

• 12 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 13 cup ketchup
• 6 drops hot pepper sauce, to taste
• 18 teaspoon dried basil
• 34 cup flour
• 14 cup grated parmesan cheese
• 14 teaspoon black pepper
• 12 teaspoon garlic powder
• 12 teaspoon dried basil
• 12 teaspoon dried thyme
• 2 eggs, lightly beaten
• 2 13 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

1. Mix together creamy sauce ingredients place in refrigerator
2. Mix flour with seasonings
3. Towel dry potatoes set aside
4. Dip chicken in egg then flour set aside follow with onion rings, mushrooms
5. Dust the potatoes in the last of the seasoned flour
6. Heat pan with shortening to 360 degrees
7. Fry without over crowding chicken, then onions rings, mushrooms then potatoes
8. These will fry quickly, potatoes taking a bit longer
9. Draining on paper towels, seasoning with salt and pepper keep warm in a 200 degree oven
10. Place 2 slices of cheese on each roll
11. Distribute all the rest of desired ingredients on the cheese
12. Place under broiler to sizzle up just a couple seconds
13. Pile on sauce and optional Cole slaw
14. Garnish with fresh basil

mayonnaise, lemon juice, worcestershire sauce, ketchup, pepper, basil, flour, parmesan cheese, black pepper, garlic, basil, thyme, eggs, vegetable shortening, red potatoes, chicken, portabella mushrooms, onions, bacon, cheese, hoagie rolls

Taken from www.food.com/recipe/overload-116487 (may not work)