When I use breadcrumbs or flour for coating chicken or other foods, I sometimes have some of the coating mixture leftover. Instead of throwing it away, I mark a plastic bag or a bag from cereal with what recipe was used and save the excessive breadcrumbs or flour and freeze it. I keep each mixture in separate bags and freeze those in one main freezer bag. I use this within six months.
In no time, after saving a few mixtures, I will have enough in the freezer bag to use for another recipe or maybe use it to add to a new mixture. The next time I use a coating mix I check the freezer for any "leftovers".
Granted once you dip your meats, they get heated but reusing them is not a good idea. I like to error on the side of not enough, then add more if I have too, getting sick is not worth saving.
Maybe you don't realize it, but when you use those coatings on raw meat, you have contaminated them. The bacteria has been introduced into the crumbs and will multiply. This is a potential threat.
Personally I would not use the breadcrumbs that are leftover from chicken. With all the warnings about how we handle chicken, I think this would invite problems.
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