Panko Bread Crumbs are a key ingredient to many dishes, they make a crispy coating to many of our favorite dishes. Did you know you can make them at home?
What are Panko Breadcrumbs?
If you’ve never heard of panko before, you’ll be happy to know that it’s not anything weird or complicated. Panko is a type of breadcrumbs, but keep reading to find out that panko is a little bit different from regular breadcrumbs. Genuine panko breadcrumbs are made from a particular kind of white bread without crusts. They are never made from whole wheat bread. The word panko comes from Japanese, and panko is used a lot for light breading in Japanese cuisine.
Why are Panko Breadcrumbs Different?
If you already knew about panko, you’re probably wondering why panko is different from regular breadcrumbs. Panko is lighter, crispier and flakier than ordinary breadcrumbs. Because panko is lighter, it absorbs less oil and grease making breaded fried foods less heavy.
Other Uses of Panko crumbs
- As a topping for casseroles – Panko adds a little bit of texture to just about any kind of casserole – main dish casseroles, baked pasta casseroles, veggie side-dish casseroles, and bean casseroles. For example, use panko instead of French fried onions or regular breadcrumbs on your favorite green bean casserole. Combine panko with Parmesan cheese and some Italian seasonings and sprinkle generously over any savory casserole heading into the oven.
- To thicken soups and sauces – Panko can thicken a soup or sauce by absorbing the extra liquid and adding a bit of interesting texture in the process.
- As a binder – Some cooks use panko as a binder instead of eggs. This is good for vegans and anyone with an egg allergy.
What is in Panko?
Typical store-bought panko ingredients are wheat flour, yeast, oil, and salt. Most brands of panko are vegan, but, as you can see, panko is not gluten-free.
- Can you make gluten-free panko breadcrumbs? Yes, you will either use gluten-free bread, or rice/corn Chex.
- What are Some Other Substitutes for Panko Breadcrumbs?
You can certainly substitute regular breadcrumbs for panko in most recipes – it won’t be quite the same though. Other substitution ideas are cracker crumbs, matzo meal, crushed cornflakes, crushed dry stuffing mix, crushed melba toast, crushed pretzels, crushed tortilla chips, or crushed potato chips.
Panko Crumb recipes for you to try
Longhorn Steakhouse Parmesan Crusted Chicken
Homemade Chicken Nuggets
Olive Garden Chicken & Shrimp Carbonara
Best Ever Greek Meatballs
Swiss Asparagus Casserole
Longhorn Steakhouse Mac & Cheese
Smoked Mozzarella Sticks
Panko Bread Crumbs
It is very easy to make Panko Bread Crumbs from scratch. Stored in an air-tight container these stay fresh for about 90 days.
Ingredients
- 22 ounces white bread you can use a different sized loaf of bread
Instructions
Preheat oven to 350 degrees.
Remove crusts from bread.
Grate bread by hand or pulse 1 to 2 times in a food processor. Place bread onto a baking sheet lined with parchment paper.
Bake at 350 F (150 C) for 5-7 minute. Be extra careful not to let the panko brown. Remove Panko breadcrumbs from the oven, let cool, and store in glass jars.
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VegasDude says
I LOVE Panko… I buy it in the Bulk Food section at WINCO, portion it, and Vacuum seal it…. LOTS CHEAPER !! They last forever, and don’t go stale that way … I don’t even buy regular or Italian breadcrumbs anymore.. I just use Panko for every recipe requiring them..
Andrew says
How do you make a coarse, thick and airy panko? I want my pankos thin-long, not gritty
Stephanie says
If possible I would grate a large loaf of bread on it’s long side. I think this will need to be done manually, and not in the food processor.
Coral Dickinson says
I needed some of these for dinner, these were quick and easy to make.
Diana Lopes says
Panko is an interesting ingredient, I don’t like to use it all that much, but there are some great recipes.
Dana Greene Finan says
Thank you so very much for teaching me how to make Panko crumbs!!!
Lee Hoy says
I made Panko by freezing very thick slices of homemade bread then grating them. So much easier to handle that way!
VegasDude says
THANK YOU !!!!! I don’t use much bread, so I always keep frozen slices in my freezer portioned to pull out for toast.. This will be MUCH easier..
Bettye Norsworthy says
Stephanie
Do you ever get any Raffertys recipe ?
Their potato soup is divine
Sure enjoy your recipes !!!!!
Stephanie says
I don’t live near one, so I haven’t tried any of theirs.
Duck life says
Panko Bread Crumbs is an important ingredient for many dishes, I like it very much, the taste is very characteristic.
Ms. Katie says
Right on! I dehydrated a few loaves of leftover homemade bread into squares to make stuffing later and took one jar full and ran it through the blender really quick for bread crumbs. I had no idea that made Panko. No wonder it was so good!
Stephanie says
I am glad that worked out for you! Nothing like being able to repurpose things! I am glad I can save some money and not buy these anymore.
Sam says
The idea is to grate fresh bread? Wouldn’t that be so messy and awkward? Grating toasted bread I can understand- but fresh bread?
Stephanie says
You can grate it or run it through a food processor. If you are going to grate it, you may want to wait a couple of minutes after you remove it from the package to let it dry out. It may also be a good idea to do this to bread that is not bought from the store on day one.
Judy says
I know I’m missing it some where but there is 206 calories in a serving but what is the serving size (like tbsp, cup, ??)
Stephanie says
A serving is 1 cup.
Kim Iverson says
Oh my goodness! Love this! Thanks for sharing.
NunyaBusiness says
Awesome Sauce!! I always thought they were made from fried tempura!