I have found and eaten about 5 pounds of chanterelles this week. I, along with my family are about burn out on them. What is the best way to preserve them for later. I've read drying them isn't the best.

I haven't tried drying chanterelles but I dry shitakes and morels and they rehydrate fine. I don't try to fry them after they've been dried  but we use them in soups and casseroles. We don't use a dehydrator but simply spread them out in a warm, dry well ventilated place (usually the kitchen counter) for a day or so and this is in humid central Mo.
Several years ago a friend had thousands of chanterelles in his woods but by the time he called me most of them were getting woody... I need to call him tomorrow as his woods may be full of them with all of the rain we've been receiving lately.
If he has them I'll know pretty soon how they are dried.

Give them to friends and they'll preserve them and you in their good memories

Chants loose a lot of the volatile flavors and don't rehydrate well.  You want to saute, and freeze (vaccum seal ideally).

I think I'll do this. I just found a bunch more that I didn't pick. I'm literally stepping on them in the woods everywhere I go.  There is a bumper crop this year in southern Ohio.

Got my bumper crop last year almost 40 lbs.  So far maybe 5 this year.   Canning works for some mushrooms like oyster, I just have no experience how that would go with chants.
I want to take some of the large goldens that still have the apricot smell and brew some beer with it.  Several breweries here are experimenting with wild forage mushroom beers.  Devil's Backbone just made a Shroom Bock with chants, morels and porcinni.

I've tried. Most won't eat them because they aren't morels. Their loss.

Funny and true!  I was giving them to people in my rural area and they thought I was trying to poison them.  However, I work in DC some and can easily sell them for $30/lb.  Country folks can be very ignorant of their own surroundings.

That's what we do.  Melt several tablespoons of butter in a large skillet, pile up the mushrooms, saute until the liquid appears and is reabsorbed.  Put into sandwich bags and vacuum seal (keeps liquid from being sucked out).  Freeze, and they will keep a very long time.  Well they would if you don't use them up!  

Pull out the night before you need and defrost in the fridge.

None up yet around here as it's been too dry for too long.  Couple weeks after the first rains and it will be time again.

Thinking about going behind my house tomorrow to look since its been raining....