Chicken Parm Bites (SV-Thighs)

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This recipe came to me when I used this same approach to make Chicken-Thigh-Burnt-Ends, which was pretty damn good. This makes for a great appetizer and can be done in stages and in advance. I plan on making these for my kid's rehearsal dinner. I'll first SV them, Shock, and refrigerate. After the breading, I will freeze on trays and vac seal until I need them. Anyhow these are super easy to make and are freaking amazing.
Ten thighs should yield 35-40 Bites. 
Remove the bone and all the cartilage. 

The first picture is the thigh deboned and rolled up. 
Spread out thigh and season both sides. 

Roll up tight and place on cutting board. Now place the cutting board in the freezer for about 30-45 minutes. Partially freezing will help them hold their shape when vac sealing. 

Process thighs at 145f for 5-Hours. Shock and refrigerate until needed. This step cannot be skipped. You do want to bread or deep fry warm chicken. 

Remove Vac Bag from the refrigerator and spray or dip in warm water to loosen congealed fat. 

I used Panko Bread Crumb with lots of Italian seasonings plus Parmesano Cheese. 

Dry off each thigh and cut them into bite-size pieces. Set up a standard breading station. After breading, place in refrigerator for at least an hour. Placing them in the refrigerator is optional but helps dry the bread crumbs and aids in frying. The breading will not fall off during the fry. Or you can freeze on trays then bag for later use. 
FRY AT 360-370F until golden brown. 


Sauce on the bottom of the pan...
Coat with your favorite Italian cheeses...
Bake at 350f until cheese has melted and is bubbly...


















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