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Fry 4 Italian seasoned chicken sausages until lightly crispy. Set them aside.
Melt ¼ cup salted butter in a saucepan or pot then add 2 cloves of minced garlic with 1 tablespoon chopped parsley. Using a basting brush, paint the sides of some hot dog buns with the melted butter and lightly toast them.
In a bowl, combine 2 cups all purpose flour, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons oregano, and a pinch of salt and pepper. In another bowl, whisk together 4 eggs with 2 tablespoons of marinara. In a third bowl, combine 2 cups of Italian breadcrumbs with 1 cup of grated Parmesan cheese.
Coat the cooked sausage in the flour mixture, then in the egg mixture, and finally in the bread crumbs. Repeat for a double dredge. Fry the coated sausages in 375°F cooking oil for about 3 minutes, or air fry at 400°F for 10 minutes.
To assemble the hot dogs, add ¼ tablespoon marinara to the bottom of each hot dog buns and place the sausage on top. Add another ¼ tablespoon more marinara on top of each sausages then fit two slices of provolone cheese on top of the sausage, securing it between the sausage and the bun. Garnish the cheese with chopped parsley and place it in the oven on broil for a few minutes just until the cheese is melted and bubbling.