These easy homemade panko breadcrumbs will save you a buck, and they are a great way to use up any old bread! You won't be able to tell a difference between these delightfully crunchy, made-from-scratch breadcrumbs and pre-packaged panko!
Once you try this recipe, you'll never pay for breadcrumbs again!
There's something special about the light and crispy texture of panko that makes an average breading spectacular. In fact, when a recipe calls for "panko or breadcrumbs", I use panko every time.
Panko seems somehow lighter, flakier, and crunchier than ordinary breadcrumbs. Originating in Japan, Panko has gained international popularity and taken Western cooking by storm.
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What makes panko so special? It's breadcrumbs made without the crust. Yep, that's it!
That means you can easily make it yourself at home. No secret recipe or special tools required!
🥘 Ingredients
Technically, there's just 1 ingredient! Even if you only have ½ a loaf of bread, this recipe can be made the same way.
- 1 loaf White Bread - Traditional panko is made with white bread, but this recipe still works if you need to use up a loaf of wheat or whatever you have on hand.
- Italian Seasoning (optional) - If you plan on making an Italian dish like chicken Parmesan, the optional Italian seasoning is highly recommended.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
There are 3 steps and they are all fairly simple. You'll need a knife, a baking sheet, and a Ziplock bag- the food processor is optional.
- Prep. First, preheat your oven to 300°F (150°C). If your loaf of bread is not already sliced, slice it, and remove all the crust. Use your hand to pull apart the bread into small pieces, or throw it in your food processor and use the shred attachment.
- Bake. Arrange the shredded bread in a single layer on a baking sheet. Bake it in the preheated oven for 5 minutes. Pull it out, give it a stir or a shake, and bake for another 5 minutes. Stir again, and bake for another 5 minutes. Continue this process until the bread is dry and crumbles easily.
- Crush. Take your bread out of the oven and let it cool fully. Then, put the cooled bread in a Ziplock bag and crush it with the flat side of a meat tenderizer, or throw it in your food processor and pulse until it is the right 'panko' consistency. Mix with Italian seasoning to taste, if desired.
You can make gluten-free breadcrumbs with gluten-free bread, whole wheat breadcrumbs with whole wheat bread, et cetera. Enjoy your homemade panko in all your favorite recipes that call for breadcrumbs!
🥡 Storing
Store your homemade breadcrumbs in an airtight container at room temperature for up to a year. However, if you live in a humid climate make sure to freeze for best storage.
Your panko breadcrumbs can be stored in sterile glass or airtight freezer storage containers or freezer bags for up to 3 months. Place in the fridge to thaw before using.
😋 Recipes That Call for Panko!
- Bisquick Oven Fried Chicken
- Baked Flounder
- Zucchini Squash Casserole
- Baked Eggplant Parmesan
- Macaroni and Cheese Bites
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📖 Recipe Card
Homemade Panko Breadcrumbs
Ingredients
- 1 loaf white bread
- Italian seasoning (optional, to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 300°F (150°C). Meanwhile, slice the bread (if not already sliced) and remove all crusts. Use your hand to pull the bread apart into smaller pieces, or use the 'shred' attachment on your food processor.
- Arrange the shredded bread in a single layer on a baking sheet. Bake them in the oven for 5 minutes. Pull the baking sheet out of the oven, stir the bread, then bake for an additional 5 minutes. Stir again and repeat until the bread crumbs are not 'chewy' or wet, but dry and crumble easily.
- Remove the shredded bread from the oven and allow it to cool. Once cooled, crush the bread in a Ziploc bag with the flat side of a meat tenderizer, or use a food processor in brief pulses to get the right 'Panko' consistency. Mix with Italian seasoning, if desired, and store in an airtight container for up 3 months.
Notes
- If you would like whole-wheat panko breadcrumbs, use whole wheat bread. For gluten-free breadcrumbs, use gluten-free bread. So on and so forth.
- Store in an airtight container at room temperature for up to a year.
- Freeze breadcrumbs in an airtight container for up to 2-3 months.
Javed Malik says
Takk for at du deler denne oppskriften. Den forklart på en gei måte.
"Thanks for sharing this recipe. It explained in a cool way"