Ingredients
¾cupolive oil
1mediumwhite onioncut into ½-inch (2.5 cm) half moons
4garlic clovescrushed
¼tspdried oregano
⅓tspdried thyme
1cancrushed tomato
1tspsugar
2tspkosher salt
2chicken thighsboneless, skins on
2largeeggs
kosher saltto taste
black pepperfreshly ground, to taste
½cupall purpose flour
½cupitalian bread crumbs
3tbspPanko Breadcrumbs
1 ½tbspparmesan cheesecoarsely grated
¼tspgarlic powder
¾tspdried Italian seasoning
¼tspdried parsley
1cupolive oil
1 ½cupsitalian cheese blendshredded
2tbspparmesan cheese
2ozspaghettifresh or dried
½cupfresh basil leaves
Preparation
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until golden brown and nearly translucent, 5 to 7 minutes. Use a slotted spoon to remove the onion and garlic from the pot, leaving the oil behind. Set aside the fried onion and garlic for another dish.
Add the oregano and thyme and cook until fragrant, 1 to 2 minutes.
Add the crushed tomatoes, sugar, and salt. Bring the sauce to boil, then reduce the heat to medium and simmer for 20 to 30 minutes, until thickened.
Working 1 at a time, place the chicken thighs in a zip-top bag and use a heavy skillet or meat mallet to pound into thin, even pieces.
Add the eggs to a shallow dish and beat with a pinch of salt and pepper.
Add flour to a separate shallow dish and season with salt and pepper.
In a third shallow dish, whisk together the plain and panko bread crumbs. Add the coarsely grated Parmesan cheese, garlic powder, Italian seasoning, parsley flakes, salt, and pepper and stir to incorporate.
Season the chicken with salt and pepper. Coat each piece in the flour, then the eggs, then the bread crumbs. Set the thighs on a wire rack set over a baking sheet to rest for 10 minutes before frying.
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300 degrees F.
Working in batches if needed to avoid overcrowding the pan, fry the chicken thighs in the hot oil for 3 to 5 minutes per side, until golden brown. Transfer to a wire rack and season with salt.
Transfer the fried chicken thighs to a clean baking sheet. Top each piece with ½ cup of the red sauce and the shredded Italian cheese blend.
Bake the chicken for 5 to 10 minutes, until golden brown and bubbly.
While the chicken bakes, add the spaghetti to the boiling water and cook until al dente.
Warm the remaining red sauce in the pot over medium-low heat. Transfer the spaghetti directly into the sauce and toss well, adding a bit of the pasta cooking water as needed to help the sauce cling to the noodles. Add some of fresh basil leaves to the pasta and toss to incorporate.
Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves.
Enjoy!
