Prepare the peppers:Preheat the broiler and de-seed the peppers and cut in half lengthwise. Toss peppers in olive oil, salt, pepper. Place in a pan or cookie sheet - skin side up. Broil for 10 mins or until charred and blistered. Dont think you're burning them - the blacker, the better for skinning. Place peppers in a ziploc bag and let the sweat for about 10 min. Peel and chop. Set aside.
In a bowl, season the flour with the garlic powder, oregano, and salt/pepper. Whisk egg and milk in a separate shallow bowl.
Dredge chicken in the flour, then the egg, then the flour again. Set aside.
In a deep skillet, over medium heat, add about 3 tbsp of olive oil, or enough to cover the bottom for frying. Add the chicken and fry about 8 min. Turn and brown another 10 min. Set aside.
In a enamel dutch oven, add 3 more tablespoons of olive oil. Add garlic, onion, tomatoes, lemon juice, red pepper flake, half the roasted peppers, tomato sauce, and the basil. Season with salt & pepper. This is the base. Simmer about 20 min, stirring often.
Add remaining roasted peppers. Tuck the chicken pieces into the base and add wine. Turn heat to low and cover. Simmer for 20 min more.