Homemade Panko Breadcrumbs Quick Easy Better Than Store Bought

Jump to Recipe 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! 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. 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.

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 ChickenBaked FlounderZucchini Squash CasseroleBaked Eggplant ParmesanMacaroni 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

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 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 US CustomaryMetric1x2x3x▢ 1 loaf white bread▢ Italian seasoning (optional, to taste)

InstructionsPreheat 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 breadArrange 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 NeedBaking Sheetknifefood 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.

NutritionCalories: 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 RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela 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/

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.

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!

🔪 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.

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 ChickenBaked FlounderZucchini Squash CasseroleBaked Eggplant ParmesanMacaroni and Cheese Bites

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review

Homemade Panko Breadcrumbs

Author | Angela

Servings: 4 cups Calories: 459kcal Prep 3 minutes Cooking 15 minutes Total Time 18 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 loaf white bread▢ Italian seasoning (optional, to taste)

Angela @ BakeItWithLove.comAngela 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/

Love This Recipe?Click On A Star To Rate It!

5 from 1 review