Chicken thighs in cheese breading (Parmesan)

Ingredients:

• 8 chicken thighs with skin and bones (about 1.3 kg)
• 2 cups of sour milk or kefir
• 1 teaspoon crushed red pepper flakes
• 3 cups premium flour
• 1 teaspoon Italian seasoning
• 1 can (900 gr.) marinara sauce
• 220 g semi-skimmed mozzarella, cut into 8 slices
• 2 tbsp grated Parmesan cheese + extra for serving
• 220 g spaghetti
• 8 fresh basil leaves
• Vegetable oil, for deep-frying
• Special equipment: deep fat thermometer

Preparation:

1. In a large bowl, combine the buttermilk, red pepper flakes, and 1 tablespoon of salt. Add the chicken, cover, and refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 350°F (175°C) and place a rack on a baking sheet. Fill a large Dutch oven or saucepan a little less than halfway with vegetable oil, attaching a deep-fry thermometer to the side. Heat over medium heat to 350°F (175°C).
3. Meanwhile, bring another large saucepan of salted water to a boil. In a large bowl, whisk together the flour, Italian seasoning, 2 teaspoons salt, and 2 teaspoons black pepper.
4. Remove the chicken from the buttermilk, one piece at a time, letting any excess drip off, and dredge in flour to coat completely. Drop the breaded chicken into the oil, 2-3 pieces at a time. Fry until golden brown on all sides, 3-4 minutes per side, then transfer to the prepared grill.
5. Repeat with the remaining chicken. Top each chicken piece with 2 tablespoons of sauce, a slice of mozzarella, and some Parmesan cheese. Bake until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C), about 25 minutes.
6. Meanwhile, add the spaghetti to boiling water and cook according to package directions. Heat the marinara sauce in a small saucepan.
7. Spoon 1.5 cups of marinara sauce into the bottom of a serving dish and spread evenly. Transfer the chicken to a serving platter. Serve with the pasta, drizzled with the remaining sauce, sprinkled with Parmesan cheese, and garnished with basil leaves.