Chicken Breading

[ModelMaker]

As of late, I end up with alot of breading after a cook. Question is, if I bread chicken, then store in Tupperware till next use, shrimp, pork, whatever, is there a concern about deadly chicken cooties even if next food is fried?
I've been doing it for last 6 months or so with no problems. It was a really good batch that I keep making better with each use.
Ed

 

[bowhnter]

are you saying you pour out some breading, coat yer chicken and then pour leftover back in the container?
I would not do that.

If I pour too much, it goes to the trash, but that’s me.

 

[mike243]

Once the proteins hit the breading it goes in the trash, I buy a 35lb box of Runion and measure out what I think I need, If hot is desired I add some type of spice, It all hits the can afterwards, in a perfect world you wouldn't have to but cootys fall off

 

[larry4406]

I would not save for a future use.

That said, after I have done a flour dredge, egg dip, and then bread crumb dredge and off to the fryer with the meat, I have been known to immediately use the bread crumbs and flour as ingredients in that meal's gravy.

 

[ModelMaker]

So, in this scenario I take the cootied chicken and dunk in buttermilk for a couple hours, then the buttermilk cootied chicken goes into the breading mix, then rested for 10 minutes and into the hot juice. So the cooties are covered up with buttermilk and further buried with breading.
So how much cootie has been left in the breading?
Ed
End thought being, I'm so frugal I hate to throw away that $0.16 worth of ingredients.

 

[Big George's BBQ]

Treat yourself and toss it. It beats getting sick. With all of the recalls and problems with food I would not take a chance with that

 

[Juggy D Beerman]

Ed, I am so tight that when I pitch a penny heads and tails come out on the same side.....

As frugal as I am, I throw away the leftover batter that has been exposed to the chicken and the egg wash. I don't use egg wash for battering fish, but I throw that unused batter that was exposed to the fish away too. All it takes is one time to get sick and you will never do it again.

 

[PitRow]

I guess I'll be the dissenting opinion here... if you put the breading in the fridge, use it within a day or two, and thoroughly cook whatever uses it next, I don't think it would be an issue. Well, the issue I see is the breading getting soggy from the moisture introduced, but beyond that if the chicken would have been okay in the fridge those extra couple days I would think the breading would be okay as well. As long as you cook the next thing to a level that kills salmonella.

That said, I always pitch my extra breading, even though I hate doing it.

 

[Learning to BBQ]

I tend to play fast and loose with food safety guidelines, as compared to some. But for chicken I play it a little safer. I hate throwing out food, but that 16 cents can go if it's seen chicken. Plus I'd have to believe it'd end up being soggy after having seen an egg wash.

 

[thirdeye]

End thought being, I'm so frugal I hate to throw away that $0.16 worth of ingredients.

You could use the breading to make white gravy and that would kill any of the baddies.