Southern Fried Chicken Parmesan


  • 2 cups buttermilk
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds)
  • Vegetable oil, for frying
  • 3 cups all-purpose flour
  • 1 teaspoon Italian seasoning
  • One 32-ounce jar marinara
  • One 8-ounce piece part-skim mozzarella, sliced into 8 thick slices
  • 2 tablespoons grated Parmesan, plus more for garnish
  • 8 ounces spaghetti
  • 8 fresh basil leaves

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