Considerations for prepping breaded chicken for freezing I have chicken breasts. I want to cut into strips, bread, freeze and later bake or fry. The binder will be egg. The breading will be semolinia bread crumbs. There will be parmesan and italian herbs in the breading. Any special considerations compared to breading with the intention of cooking immediately?
I don't think there are special considerations for the actual breading procedure. I think the most important considering is to individually freeze the breaded chicken strips. I'd place them on parchment, on a sheet pan, and freeze them. Then after they are frozen, bag them for later use. IQF (individually quick frozen) pieces are less likely to stick together. This is particularly important with breaded chicken, where the breading will fall off if it sticks to another, leaving you with inconsistently breaded chicken strips.