24 Dinner Recipes with Panko Breadcrumbs for a Crispy Bite (2024)

FAQs

What is the best way to use panko bread crumbs? ›

Panko are made from a crustless white bread that is processed into flakes and then dried. These bread crumbs have a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil. Panko produces lighter and crunchier tasting fried food.

Once cooled, they can be frozen for later use, or stored in a cool dry place such as your pantry for up to 3 months. Classic panko bread crumbs are made without adding any herbs, but some recipes do call for added herbs or parmesan cheese to your panko mixture.

Flour & Egg, Then Crumbs

Set up 2 bowls for the breading: one in which you whisk together the egg, flour, salt, pepper, and 1 tablespoon of water, and the other with the panko. First dip each piece of chicken in the egg mixture, then into the panko, making sure the whole piece is evenly coated.

Storage. Fresh panko can be stored at room temperature before opening, and frozen after opening. Put dried panko into an airtight container and store at room temperature or in the refrigerator.

Panko is lighter, so when used for frying, it tends to keep its crisp as it cools. Traditional breadcrumbs are crispy right out of the fryer, but if you've ever tried reheating chicken fingers, you know they can get a bit soggy.

Believe it or not, panko breadcrumbs are healthier than golden/natural breadcrumbs. That's right. Despite your parents' constant proselytising about crusts being the most nutritious part of the bread, crust-less panko breadcrumbs are lower in fat, salt and calories than regular breadcrumbs.

Since no outside crusts are used, they are much whiter than traditional breadcrumbs that are made by grinding all of the bread including the crusts. For these reasons, Panko crumbs tend to be more expensive than traditionally prepared breadcrumbs.

Flour and Water Slurry

To make this egg substitute for frying, combine 1 tablespoon of flour with 2 tablespoons of water until the mixture is lump free. Mix in 1/2 teaspoon of baking powder and 1/8 teaspoon of salt if desired. Use this mixture as you would regular eggs when frying foods.

The high heat browns the panko nicely, while the baking rack elevates the chicken so the hot air can circulate and crisp the chicken all around. Read on for even more tips and tricks to get the perfectly crunchy panko baked chicken of your dreams! But first, let's briefly discuss our star ingredient of the day, PANKO!

Can I use 2 year old bread crumbs? ›

Using Expired Bread Crumbs

Expired bread crumbs can be safe to eat if they do not exhibit signs of spoilage. However, quality can diminish over time. It is crucial to check for freshness and use sensory cues such as smell and texture. If stored properly in a dry, cool place, they may last beyond their expiration date.

In the US, panko breadcrumbs are available unseasoned or seasoned; most recipes call for unseasoned panko breadcrumbs and ask you to add your own spices, herbs and flavorings.

Panko is lighter and flakier than regular breadcrumbs. It's perfect as a coating for fried foods because it absorbs less oil and grease, making the end result not quite as heavy as a regular breading.

Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.