If I'm making breaded chicken goujons to freeze, at what point do I freeze them?

[HeadFairy]

Do I cook them first and then freeze or do I do the egg/flour/breadcrumb treatment and then freeze them and only cook them when I'm going to use them?

egg/flour breadcrumb then freeze

The breadcrumbs don't all drop off do they?

no they shouldn't do

cool, thanks!