Combine the brine ingredients in a large bowl. Add the chicken and cover with water. Marinate overnight, no more than 21 hours.
In a small bowl, combine the parmesan and mozzarella.
Preheat the oven to 350°F. Set a wire rack over a baking sheet.
Heat 1 inch of oil in a shallow skillet to 375°F.
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each with salt and pepper.
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. Repeat with each piece of chicken.
When the oil is hot, fry the breaded chicken until golden brown, turning once, 4-5 minutes per side. Transfer to the prepared wire rack and cover each piece with a handful of cheese mixture before finishing cooking in the oven until the chicken reaches an internal temperature of 165°F, 15-20 minutes.
Meanwhile, make the sauce. Heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, return to the pot, and toss with olive oil.
To serve, toss the pasta with sauce, reserving some for topping, and divide between bowls. Top with chicken, more sauce and a sprinkle of parsley and parmesan. sauce