The Weeknight Table

Produce

• 1 small yellow onion, diced
• 5 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Meat

• 4 boneless, skinless chicken breasts

Dairy

• 2 cups buttermilk
• 8 ounces whole milk mozzarella cheese, shredded
• 1 cup freshly grated Parmesan cheese

Canned Goods

• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes

Baking Aisle

• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder

Oils & Vinegars

• Neutral frying oil
• 2 tablespoons olive oil
• ½ cup dry red wine

Herbs & Spices

• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon seasoned salt
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon sugar (optional)
• 2 tablespoons hot sauce

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Preheat a large Dutch oven or cast iron skillet with about 2 inches of oil to 350°F.

Season both sides of the chicken generously with the garlic powder, onion powder, smoked paprika, seasoned salt, black pepper, oregano, thyme, and cayenne. Pour the buttermilk into a large bowl, stir in the hot sauce and kosher salt, then submerge the chicken. Let it marinate for at least two hours, but overnight is even better.

While the chicken marinates, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute before adding the tomato paste. Cook the tomato paste until it darkens slightly and becomes rich and caramelized, about 2 to 3 minutes. Pour in the red wine and allow it to reduce by half, scraping up any browned bits from the pan. Add the crushed tomatoes, oregano, basil, thyme, crushed red pepper flakes, sugar if using, and a little salt and pepper. Reduce the heat to low and simmer for 20 to 30 minutes until the sauce is thick and deeply flavorful.

In a shallow dish, combine the flour, cornstarch, baking powder, an extra teaspoon each of garlic powder, onion powder, smoked paprika, seasoned salt, and black pepper. Remove each piece of chicken from the buttermilk and dredge it heavily in the seasoned flour mixture. Return it to the buttermilk, then coat it one more time in the flour mixture, pressing firmly so plenty of crispy bits adhere to the surface. Place the breaded chicken on a wire rack and let it rest for about 10 minutes before frying.

Fry the chicken in batches for about 4 to 5 minutes per side until beautifully golden brown and cooked through. Transfer the chicken back to a wire rack to drain.

Preheat the oven to 425°F. Spoon a generous amount of the thick tomato sauce over each piece of fried chicken, making sure not to completely cover the crispy edges. Top with the shredded mozzarella and freshly grated Parmesan cheese.

Bake for 8 to 10 minutes, or until the cheese is melted, bubbly, and lightly browned. Finish with chopped fresh parsley and serve immediately over your favorite pasta with plenty of extra sauce and Parmesan on the side.