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    Home » Recipes » Condiments

    Angela @ BakeItWithLove.com · Leave a Comment

    Homemade Panko Breadcrumbs

    Jump to Recipe
    Pin image with text of homemade panko breadcrumbs in a small wood bowl.

    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!

    Square image of homemade panko breadcrumbs in a small wood bowl.
    Perfectly crunchy, flaky panko breadcrumbs made right in your own kitchen!

    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.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 🥡 Storing
    • 😋 Recipes That Call for Panko!
    • 📋 Recipe

    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.

    Overhead photo showing ingredients of bread and Italian seasoning for making panko breadcrumbs.
    Overhead photo showing ingredients of bread and Italian seasoning for making panko breadcrumbs.
    • 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!*

    🔪 Step-By-Step 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.

    Process image 1 showing sliced bread.
    Process image 2 showing torn bits of bread on a baking sheet.
    Process image 3 showing baked bread in a small ziplock bag.
    1. 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.
    2. 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.
    3. 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!

    Tall image of homemade panko breadcrumbs in a small wood bowl.

    🥡 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

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image of homemade panko breadcrumbs in a small wood bowl.
    Print Recipe Leave A Comment
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    5 from 1 review

    Homemade Panko Breadcrumbs

    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!
    Author | Angela
    Servings: 4 cups
    Calories: 459kcal
    Prep 3 minutes
    Cooking 15 minutes
    Total Time 18 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 1 loaf white bread
    • Italian seasoning (optional, to taste)

    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.
      1 loaf white bread
    • 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.
      Italian seasoning

    Equipment You May Need

    Baking Sheet
    knife
    food processor

    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.

    Nutrition

    Calories: 459kcal (23%) | Carbohydrates: 84g (28%) | Protein: 16g (32%) | Fat: 6g (9%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 811mg (35%) | Potassium: 199mg (6%) | Fiber: 4g (17%) | Sugar: 9g (10%) | Vitamin A: 2IU | Calcium: 359mg (36%) | Iron: 6mg (33%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    breadcrumbs, Homemade Panko Breadcrumbs, how to make breadcrumbs
    Course Bread Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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