Is it possible to freeze my own 'oven-fry' crumbed food items?

I have experience with 2 methods:

• The "parfrying" method:

  • Heat your favourite deep-frying oil to 175°C (350°F)
  • Fry the crumbled food items until the temperature drops below 175°C (on most fryers: until the red temperature light goes on, on some: until the green temperature light goes off)
  • Let the items sit above the oil until 175°C is reached again
  • Fry them again for about 20 seconds

• The "parbaking" method:

  • Pre-heat your oven till 150°C (300°F)
  • Put the items on parchment paper
  • Spray them with a little bit of your favourite oil
  • Leave them in the oven for 10 minutes
  • Take them out of the oven, turn them upside-down, spray the other side, put them back into the oven¹
  • Leave them again in the oven for another 10 minutes

Whichever of the above method you've used, your items are now ready to freeze (I always use the fast-freeze section of my freezer while they're still hot, but YMMV) and can then be re-heated in the oven at 175°C for 20 minutes if unfrozen or 35-40 minutes if frozen.

_{Note ¹: This is to ensure your oven is closed and stays at 150°C while you're turning them upside-down.
Note ²: The above method is for items about 2 thumbs in size. If your items would be smaller, (e.g. little balls), diminish the times above.
Note ³: Maybe there is a professional term for "parfrying" and "parbaking" but I'm not aware of any so just these as an analogy to parboiling, without the water... ;-)}