For the sauce:
Bring some water to the boil with the celery, carrot and onion. Add the chicken thighs making sure they are completely covered and cook for 15/20 minutes. Take the thighs out and pat them completely dry with kitchen paper towels.
Break the eggs into a bowl, add a pinch of salt and beat with a whisk. Put the flour and breadcrumbs in two separate dishes.
First dip the thighs into the flour, coating them well, then dip them into the egg, holding the upper part with your fingers, and finally coat with the breadcrumbs. Press down lightly with your hands to make sure the breadcrumbs coat the thighs completely. Place them in the refrigerator for a few minutes covered with kitchen film.
To make the sauce, sauté the garlic and onion in the extra virgin olive oil. As soon as the garlic is golden, remove it and add the cherry tomatoes, basil and season with salt. Simmer gently for about 20 minutes, stirring every so often with a wooden spoon. Leave the sauce to cool and then add the tabasco sauce.
Heat the peanut oil in a deep pan; it is hot enough when a cube of bread added to the oil immediately sizzles and browns. Remove the bread cube, and fry the crumbed chicken thighs until they are golden and lightly browned, then turn over and fry the second side until it too is golden brown.
Serve the chicken with the spicy sauce alongside.