Craving Boneless Wings And Chicken Parm

I've been back to the US for a week. Aside from breakfast at home, I've eaten out for almost every other meal.

I've had McDonald's once, a gourmet grilled cheese sandwich in Atlanta, and Mexican from a restaurant near my mom's place.  The only other meals I've ordered have been either boneless buffalo wings or chicken parmigiana - 3 times each.   

A few days before I left for the US, I discovered boneless Buffalo Wings at a Bangkok pub.  Science has not amalgamated with the culinary arts quite like this since the invention of sliced bread - no more looking like a caveman, no more sticky fingers, and no more unsightly bones piled on your table.  I thought this was a rare case where the West would follow the East, but when I got home, I saw boneless Buffalo Wings everywhere.  However, they're not quite the same. In Thailand, the meat was plucked right from the chicken wing bone, whereas in the US, they're more like chicken nuggets soaked in a tangy sauce.  As the Thais, rightfully, say, the best meat is close to the bone.

One of my first nights back, we went for dinner at an Italian restaurant.  Pasta looked to heavy, and fish looked to light.  I saw the chicken parmigiana and was reminded of one of my favorite restaurants in Gainesville.  It was there that I first tried "Chicken Parm", and it was there that, for me, "Chicken Parm" was defined.  Although a small restaurant near Jax Beach was comparable, after three restaurants with only a few days to go, I'm still searching for its equal.