Homemade Panko Bread Crumbs

Discover the deliciousness of homemade panko bread crumbs! Learn how easy it is to make your own crunchy, fluffy crumbs to use in all your favorite dishes.

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Homemade panko breadcrumbs are a great way to add crunch and flavor to your favorite dishes like breaded baked fish and fried shrimp. This simple recipe will allow you to make these Japanese breadcrumbs using ingredients found in most pantries. Instead of buying pre-packaged crumbs, you can easily make them at home!

This recipe is easy and quick. All you need to do is cut some store-bought bread into chunks. Then, toss the pieces in a food processor until they’re roughly ground.

Add seasoning and spices of your choice, then bake them until golden dry. Your homemade panko crumbs are ready!

Ingredients

Making homemade panko bread crumbs is a fun and easy way to add flavor and texture to your favorite dishes. You only need simple ingredients, so don’t be afraid to get creative in the kitchen!

Here’s what you’ll need to make the recipe:

• Stale or fresh white bread
• Optional seasoning

These ingredients can easily be found at any grocery store or market. If using stale bread, there's no need to bake it dry.

Scroll down to the recipe card for recommended amounts.

Instructions

Making bread crumbs from a homemade panko recipe is simpler than you think! These easy-to-follow directions will give you crispy, crunchy panko in no time.

Cut the bread crust off and chop it into large chunks or cubes.

Place bread pieces into a food processor along with garlic and onion powders.

Pulse food processor for a few seconds to get coarse crumbs.

If the bread is fresh, bake until crumbs are dry but not toasted.

Let the breadcrumbs cool completely before using or storing.

Variations

Making Japanese panko breadcrumbs is a great way to get more out of your pantry staples. This breadcrumb style has a lighter texture compared to regular bread crumbs.

Here are some simple ways to vary the recipe:

• Seasoned Panko: Mix in herbs, spices, or seasonings of your choice to add extra flavor to your breadcrumbs.
• Parmesan Panko: Grate some fresh parmesan cheese and mix it in with the breadcrumbs for a cheesy crunch.
• Herb Panko: Mix in dried herbs such as basil, oregano, thyme or rosemary.
• Spicy Panko: Add chili powder, paprika or cayenne pepper to add a kick to your breadcrumbs.
• Garlic Panko: Mix in minced garlic or garlic powder for a garlicky crunch.
• Sesame Panko: Mix in sesame seeds for a nutty flavor.
• Whole Wheat Panko: Make your own whole grain panko by using whole wheat flour bread and pulsing it in a food processor.
• Gluten-Free & Keto: Use a bread slice that is gluten-free and low-carb like almond flour bread.

These variations can give your dish an extra flavor boost. Try experimenting with different variations to find your favorite!

Tips

Making perfect panko bread crumbs at home can be a breeze if you follow these recommended tips and tricks.

• Use stale or slightly dry bread. Fresh bread will not work well for making panko. Use bread that is at least a day old or freeze it for a few hours and then let it thaw to remove excess moisture.
• Choose the right style of crustless white bread: Use plain, unflavored bread with a dense texture, such as white sandwich bread, for the best results.
• Pulse, don't grind: Use a food processor to pulse the bread into coarse crumbs, rather than grinding it into fine bread crumbs. This will result in a light and airy texture.
• Spread the crumbs out: Spread the breadcrumbs out on a baking sheet and let them dry completely before using. This will help them maintain their light and airy texture.

Serving suggestions

Homemade panko breadcrumbs are a great way to add extra flavor and crunchy texture to dishes. The possibilities are endless – use them as a topping for macaroni and cheese or as an ingredient in meatloaf and meatballs.

They make excellent baked pork chops, and baked boneless chicken coating. You can even use them to make German schnitzel.

They are delicious, incredibly versatile, and can be used as a topping for salads, casseroles, or even a crunchy snack. Panko bread crumbs make the perfect coating for fried foods and give them a crispy exterior. They can also be used as a base for stuffing with herbs and spices.

Storage

The key to storing homemade panko is to keep it dry and away from moisture. Proper storage will ensure that your homemade panko stays fresh and flavorful for weeks or months afterward.

Store homemade panko bread crumbs in an airtight sealed container in a cool, dry place. Mason jars or Ziplock bags with all the air squeezed out work well, as they help keep out any moisture while preserving the crunchiness of the bread crumbs. For best results, try to use up your stored panko within 2-3 months after making it.

FAQ

Related Recipes

Looking for more easy bread recipes? You should check out these small-batch ideas.

• Cornbread for two is the perfect side dish for Southwest dishes.
• Yeast rolls are so light and fluffy!
• Small-batch buttermilk biscuits are a tasty side or appetizer.

Follow us on Facebook, Instagram, and Pinterest to see more recipes.

Recipe

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Panko Bread Crumbs

5 from 55 votes

Discover the deliciousness of homemade panko bread crumbs! It's easy to make your own fluffy breadcrumbs to use in all your favorite dishes.

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Condiment

Cuisine: Japanese

Diet: Vegetarian

Servings (Adjustable): 2

Calories: 36kcal

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Ingredients

• ▢ 1 leftover piece of bread white bread like Italian or baguette, cut into chunks
• ▢ ¼ teaspoon garlic powder optional
• ▢ ¼ teaspoon onion powder optional

Instructions

• Cut the bread crust off and chop it into large chunks or cubes.
• Place bread pieces into a food processor along with garlic and onion powders, if using and pulse for a few seconds. Alternatively, freeze the bread or use stale hardened bread and grate through a grater with large holes.
• If using fresh bread, spread in a short-edged baking tin and bake for 5 to 6 minutes at 320ºF in the oven until crumbs are dry but not toasted.
• Cool before use or store.

Notes

Store in an airtight container for 1 month or freeze for up to 3 months.

Use stale or slightly dry bread. Fresh bread will not work well for making panko. Use bread that is at least a day old or freeze it for a few hours and then let it thaw to remove excess moisture.

Choose the right style of crustless white bread: Use plain, unflavored bread with a dense texture, such as white sandwich bread, for the best results.

Pulse, don't grind: Use a food processor to pulse the bread into coarse crumbs, rather than grinding it into fine bread crumbs. This will result in a light and airy texture.

Spread the crumbs out: Spread the breadcrumbs out on a baking sheet and let them dry completely before using. This will help them maintain their light and airy texture.

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 60mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.5mg

Equipment

rimmed baking sheet

Measuring Spoons

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