Preheat the oven to 375°F

In a shallow bowl, prepare the breading mixture by combining flour, cornstarch, breadcrumbs, panko, and crushed corn flakes.

Tenderize the chicken breasts with a few hefty whacks, or butterfly and thin them out if they are on the thicker side.

In another container, mix eggs, buttermilk, and Italian hot sauce to create a marinade.

Submerge the chicken breasts in the marinade, ensuring they are well-coated. Set aside for 30 minutes or up to 12 hours.

Prepare the béchamel sauce by melting the butter and adding the flour, and mixing until they are well combined. Then, slowly and in stages, add the milk, adding more once the first pour has been combined. Continue until all the milk is combined and the sauce is smooth and to your desired thickness. Season with salt and freshly grated nutmeg, as well parmesan cheese to your taste.

In a separate pot, sauté onions and garlic in olive oil until translucent. Add tomato puree, salt, pepper, basil leaves, anchovy paste, and chopped Calabrian chilis. Simmer until the sauce is thick enough to leave a trail when a spoon is dragged through the pot.

Remove the chicken from the marinade and coat generously in breadcrumb mixture, patting and pressing mixture into the chicken to ensure adhesion. Move to wire rimmed baking sheet.

Heat a skillet with oil over medium-high heat until it reaches 350°F. Fry the chicken breasts until they are golden brown and cooked through, about 3-4 minutes per side.

Spread a layer of béchamel sauce on each chicken breast. Top with a layer of tomato sauce. Place basil leaves on top. Cover generously with grated mozzarella cheese.

Place the assembled chicken parm under the broiler until the cheese is melted and bubbly, with desired browning. Top with extra parmesan and enjoy!

Serve with an extra layer of sauce underneath and enjoy!