freezing "batter"

[ella/TO]

I'm doing a chicken recipe that calls for a batter made of eggs/lemon juice/wine/garlic/parsley/parmesan cheese. After dusting the chicken with flour, it's put in the above batter....I made too much batter...could it be frozen? Thanks in advance for your input

 

[Andy M.]

It should be ok as there are no leaveners in it. At this point yuo have nothing to lose and everything to gain. Freeze it.