Are you tired of using store-bought panko bread crumbs? Why not try making your own?
While you can easily find panko bread crumbs in most grocery stores, making them home is a simple and cost-effective alternative.
All you need is white bread, a food processor and an oven.
In this article, we’ll take a closer look at what panko bread crumbs are, how they’re different from regular bread crumbs, and how to make them at home.
TABLE OF CONTENTS
What Is Panko?
If you are a fan of Japanese cuisine, you may already be familiar with panko bread crumbs.
Panko is a breadcrumb made from white bread without crusts, which is processed into flakes and then dried.
What Does the Word Panko Mean?
In Japanese, the Japanese word for bread is “pan”, while “ko” can be translated to “powder” or, in the context of panko bread crumbs, “crumb”.
These Japanese-style bread crumbs are a popular alternative to regular bread crumbs for many recipes, but how are they different from regular bread crumbs?
What is the Difference Between Regular Breadcrumbs and Panko Breadcrumbs?
One of the main differences between panko breadcrumbs and traditional breadcrumbs is their texture.
Panko breadcrumbs have a coarser, flakier texture, unlike conventional breadcrumbs, which are finer and smoother.
When used to coat meats or vegetables, panko breadcrumbs create a light crust that is both crispy and tender.
Another difference between panko breadcrumbs and traditional breadcrumbs is how they are made.
Traditional breadcrumbs are made by grinding stale bread, while panko breadcrumbs are made by flaking and drying fresh crustless bread.
Another difference I found is that panko absorbs less oil because of its lighter, flaky texture than regular breading.
How to Substitute Ordinary Bread Crumbs for Panko
1:1 ratio: Swap regular bread crumbs equal to the required panko.
Homemade Japanese Bread Crumbs Recipe Ingredients
Loaf of white sandwich bread or crustless white bread: Choose a high-quality crustless white bread to achieve the best texture and results.
Look for fresh, soft loaves without signs of staleness or excess moisture.
If you have bread with a crust, you can use a serrated knife to carefully cut off the bread crust, which you can use to make French toast sticks.
How to Make Panko Bread Crumbs
Preheat the oven to 175°F (80°C).
Remove the crust from the bread if needed and cut the bread into small cubes before processing it in a food processor.
Pulse the bread in a food processor until it is broken into large flakes.
If you need to make a large batch of panko, shred the bread a little at a time in the food processor.
Avoid overworking because you run the risk of getting a fine crumb.
Place parchment paper on a baking sheet.
Place the bread crumbs in a single layer on the baking sheet.
Bake for about 20 minutes until lightly toasted and dry. The bread should be dry and crispy but not browned.
Allow to cool completely before using or storing.
Best Tips for Making Panko Crumbs
- Avoid overworking because you run the risk of getting too much fine crumbs.
- Keep a close eye on the breadcrumbs while they’re in the oven.
- If storing homemade panko, let the crumbs fully cool before transferring to a container to prevent moisture from the hot crumbs.
Uses for Panko Bread Crumbs
Here are some common uses for panko bread crumbs:
Fried food: You will love the crispness given by panko.
Try classic Japanese dishes, like chicken katsu, Tonkatsu (pork cutlet), or Ebi Furai (fried shrimp).
Coat baked foods: Even in the oven, you will get a super crunchy coating.
Get a crispy crust on baked chicken, fish, and veggies.
Lightly spritz breaded foods with oil before baking to help crispen them.
Air fryer food: I love using panko instead of normal breadcrumbs when I use my air fryer.
Make meatballs: Bind together meatballs like this enchilada meatballs or meatloaf using panko as a substitute for bread and eggs.
Stuffing mix: Use panko with parmesan cheese, herbs, and spices for delicious stuffed veggies or meat.
Pan-fried foods: Panko creates an amazing crust when pan-frying foods like chicken cutlets.
How to Store Panko
Place them in an airtight container or glass jars and store them in a cool, dry place for up to a month.
Avoid refrigerating panko, as moisture can cause them to lose their crispiness.
Why is Panko so much better?
Panko bread crumbs are often preferred over regular bread crumbs because of their texture.
They’re lighter, crunchier, and have a more delicate flavor, making them perfect for coating foods.
Can you use panko without eggs?
Yes, you can use panko bread crumbs without eggs. However, eggs often help the bread crumbs stick to the coated food.
Can you make gluten-free panko bread crumbs?
To make a gluten-free version, use gluten-free white bread or bread from alternative flour.
Panko Bread Crumbs Recipe
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- 11 ounce crustless white bread
- Preheat the oven to 175°F (80°C).
- Remove the crusts from the bread slices and cut them into 1-inch cubes.
- Working in batches, pulse the bread cubes in a food processor until they are broken down into large, coarse flakes.
- Spread the coarse bread flakes in a single layer on a baking sheet with parchment paper.
- Bake for 15/ 20 minutes, until the flakes are lightly toasted and dried out. They should be dry and crispy but not browned.
- Allow the homemade panko breadcrumbs to cool completely on the baking sheet before using or storing.
Amount Per Serving: Calories: 415Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 764mgCarbohydrates: 77gFiber: 4gSugar: 9gProtein: 14g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Delicious recipes Recipes with Panko Bread Crumbs
Panko transforms ordinary ingredients into crispy creations with its light, flaky texture.
Some favorite recipes to try with panko:
Panko chicken nuggets: Make chicken nuggets coated in panko and your favorite blend of herbs and then bake or fry them.
Crusted Fish Fillets: Choose a firm white fish, dredge in flour and egg, then panko for a restaurant-worthy dish.
Pork Chops: Give pork chops an irresistibly crunchy crust.
Panko Zucchini Fries: Healthier than deep fried, panko gives zucchini fries a satisfying crispy coating even if it is baked.