How to Make Homemade Panko Breadcrumbs in Minutes
Homemade Fresh Panko Breadcrumbs
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Yes, you can easily make your own crunchy panko right in your kitchen! This simple method proves that why buy panko when you can DIY at home. Follow along to craft light, airy breadcrumbs perfect for frying, coasting, or topping your favorite dishes.
Ingredients for Fresh Panko Breadcrumbs
- 1 loaf white bread, torn
- 1 loaf white bread, torn
How to Make Panko at Home
- Preheat an oven to 300°F (150°C).
- Spread the torn bread pieces in a single layer on a baking sheet.
- Bake until completely dried out and lightly golden, about 20 minutes, rotating the pan halfway through.
- Let the toasted bread cool, then pulse in a food processor until you achieve coarse, flaky crumbs.
- Use immediately for extra crispiness or store in an airtight container at room temperature for up to 2 weeks.
Recipe Tips & Variations
- Drying shortcut: If you’re in a hurry, use day-old bread for faster dehydration.
- Flavor boost: Add a pinch of garlic powder, herbs, or grated Parmesan before toasting.
- Storage hack: Freeze panko in a resealable bag for up to 3 months without losing crunch.
Nutrition per Serving
- 60 kcal
- 12 g carbs
- 2 g protein
- 1 g fat
- 1 g fiber
- 155 mg sodium
- 1 g sugar
Pair your homemade panko with fried chicken, casseroles, or as a crispy topping on gratins for a professional crunch every time.
Remember, nothing beats the texture and flavor of fresh homemade panko!
Fresh Panko
Why buy panko when you can make it at home? This recipe shows you how to turn simple white bread into light, flaky breadcrumbs perfect for frying and topping.
Ingredients
Method
- Preheat an oven to 300°F (150°C).
- Spread the torn bread pieces in a single layer on a baking sheet.
- Bake until completely dried out and lightly golden, about 20 minutes, rotating the pan halfway through.
- Let the toasted bread cool, then pulse in a food processor until you achieve coarse, flaky crumbs.
- Use immediately for extra crispiness or store in an airtight container at room temperature for up to 2 weeks.
Tried this recipe?Let us know how it was!
Recipe credit: Allrecipes
