The first time I tried using panko instead of regular bread crumbs, it transformed my chicken cutlets from good to restaurant-quality. That satisfying extra crunch was unmistakable, but I quickly discovered how expensive store-bought panko can be—especially when cooking for a family. After experimenting in my kitchen, I found that making panko at home is possible but incredibly simple. While homemade panko isn’t an exact match for the store-bought version, it’s an excellent substitute that will save you money and a trip to the store when you’re preparing dinner.
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What are panko breadcrumbs?
If you’ve never heard of panko before, you’ll be happy to know that it’s not anything weird or complicated. Panko is a type of breadcrumb, but keep reading to find out that panko is a little bit different from regular breadcrumbs.
Genuine panko breadcrumbs are made from a particular kind of . They are never made from whole wheat bread. The word panko comes from Japanese, and panko is used a lot for light breading in Japanese cuisine.
Why are panko breadcrumbs different?
If you already know about panko, you’re probably wondering why panko is different from standard breadcrumbs. Panko is lighter, has a crispy texture, and a delicate crunch, and is flakier than traditional breadcrumbs.
Because panko is lighter, it absorbs less oil and grease making breaded fried foods less heavy. The flakes on the outside of whatever your bread with it are so crunchy. You are going to love how these crumbs taste and there is nothing better than your favorite breaded treats than an extra crispy coating.
What is in panko?
Typical store-bought panko ingredients are wheat flour, yeast, oil, and salt. Most brands of panko at the grocery store are vegan, but, as you can see, panko is not gluten-free.
Can you make gluten-free panko bread crumbs? Yes, you will either use gluten-free bread or rice/corn Chex.
What are Some Other Substitutes for Panko breadcrumbs? You can certainly substitute regular breadcrumbs for panko in most recipes – it won’t be quite the same though. Other substitution ideas are cracker crumbs, matzo meal, crushed cornflakes, crushed dry stuffing mix, crushed melba toast, crushed pretzels, crushed tortilla chips, or crushed potato chips.
Homemade panko recipe ingredients
A loaf of white bread is all you need to make Japanese breadcrumbs. Yep, just one simple ingredient!
How to make panko
- Remove the crust from the bread.
- Grate the bread by hand or chop it finely in a food processor by pulsing it 1 to 2 times.
- Place grated bread onto a baking sheet lined with parchment paper.
- Bake at 350°F (150°C) for 5 to 7 minutes. Be extra careful not to let the panko brown.
- Remove Panko breadcrumbs from the oven and let them cool completely before using or storing.
Other uses of panko bread crumbs
As a crunchy topping for casseroles – Panko adds a little bit of texture to just about any kind of casserole – main dish casseroles, baked pasta casseroles, veggie side-dish casseroles, and bean casseroles. For example, use panko instead of French fried onions or regular breadcrumbs on your favorite green bean casserole. Combine panko with Parmesan cheese and some Italian seasonings and sprinkle generously over any savory casserole heading into the oven.
To thicken soups and sauces – Panko can thicken a soup or sauce by absorbing the extra liquid and adding a bit of interesting texture in the process.
As a binder – Some cooks use panko as a binder instead of eggs. This is good for vegans and anyone with an egg allergy. Panko is an excellent binder for meatballs and meatloaf.
Regular Breading – these are an excellent coating for a pork cutlet, pork chops (pork Tonkatsu), chicken cutlets (Chicken Katsu), fried shrimp, or other types of seafood. You could also use these to coat vegetables that you air fry or deep fry.
How to store panko
Be sure to store any leftover crumbs in a dry place. An airtight container is a great way to store these until you need to use them later. They can least for up to 3 months when stored in a cool dry place like your pantry.
Favorite recipes with panko
- Asiago Tortelloni Alfredo with Grilled Chicken
- Asparagus Casserole
- Chicken Katsu
- Deep Fried Pickles
- Fried Chicken Nuggets
- Longhorn Mac and Cheese
- Longhorn Parmesan Crusted Chicken
- Pork Katsu
- Red Robin Onion Rings
- Shrimp Carbonara Recipe
Popular Japanese recipes
Be sure to check out more of my Asian recipes and the best DIY recipes here on CopyKat!
Homemade Panko Bread Crumbs
Ingredients
- 22 ounces white bread you can use a different sized loaf of bread
Instructions
- Preheat the oven to 350°F (150°C).
- Remove crust from bread.
- Grate bread by hand or pulse 1 to 2 times in a food processor.
- Place bread onto a baking sheet lined with parchment paper.
- Bake for 5 to 7 minutes. Be extra careful not to let the panko brown.
- Remove Panko bread crumbs from the oven. Let cool and store in glass jars.
Video
Notes
Pro tips for success
- For the best texture, don’t over-process the bread. You want light, airy flakes rather than fine crumbs.
- Observe while baking to ensure the panko doesn’t brown.
- Store in an airtight container in a cool, dry place for up to 3 months.
- Substitute gluten-free bread or crushed rice/corn Chex cereal for gluten-free panko.
I routinely use my combo toaster/air fry on the dehydrate setting to make breadcrumbs. The temp is limited to~ 200 so it doesn’t brown but it does take a little longer to dry it out ling enough for a good crumb.
How do I make gluten free Panko crumbs with rice/corn Chex ?
You simply crush them up and use them as panko crumbs.
Panko also is heavy with msg I found after I had eaten a dinner made by a friend. I was so hot and had hives for days. I cannot handle msg.
Unless your friend added msg to the ingredients, it should not have been in the panko itself. Panko is just dried breadcrumbs. I don’t know anyone who adds msg to their bread recipes, but you should ask your friend how she cooked her meal. If msg was added, it was probably during the seasoning of the meat or vegetables. 99% sure it was not from the panko. Panko is normally not seasoned at all, unlike say, italian breadcrumbs for example.
Hi how long will these keep for?
I have used them up to 9 months after making them.
I keep my brown rice bread frozen until I toast it for different purposes. Could I grate it in the food processor frozen for this Panko recipe?
I don’t see why not.
I’m sure they are great as are all your recipes I’ve tried. 2 questions though
1) is loaf of bread supposed to be fresh or dry to grate it?
2) can I use sourdough bread instead?
I use the bread while it is still soft. I have not tried making it with sourdough. I think sourdough would make fine breadcrumbs, but the bread is denser, than Japanese milk bread.
panko cru mbs are made from Japanese milk bread recipe.Totally different from ordinary bread.It uses an additive called tang zhong. After trying
japanese milk bread recipe would never go back to ordinary bread. unbelievable ly soft bread that stays fresh longer..
Am going to try it today with some bread I dried?? Thank you!
I LOVE Panko… I buy it in the Bulk Food section at WINCO, portion it, and Vacuum seal it…. LOTS CHEAPER !! They last forever, and don’t go stale that way … I don’t even buy regular or Italian breadcrumbs anymore.. I just use Panko for every recipe requiring them..
How do you make a coarse, thick and airy panko? I want my pankos thin-long, not gritty
If possible I would grate a large loaf of bread on it’s long side. I think this will need to be done manually, and not in the food processor.
I needed some of these for dinner, these were quick and easy to make.
Panko is an interesting ingredient, I don’t like to use it all that much, but there are some great recipes.
Thank you so very much for teaching me how to make Panko crumbs!!!
I made Panko by freezing very thick slices of homemade bread then grating them. So much easier to handle that way!
THANK YOU !!!!! I don’t use much bread, so I always keep frozen slices in my freezer portioned to pull out for toast.. This will be MUCH easier..
Stephanie
Do you ever get any Raffertys recipe ?
Their potato soup is divine
Sure enjoy your recipes !!!!!
I don’t live near one, so I haven’t tried any of theirs.
Panko Bread Crumbs is an important ingredient for many dishes, I like it very much, the taste is very characteristic.
Right on! I dehydrated a few loaves of leftover homemade bread into squares to make stuffing later and took one jar full and ran it through the blender really quick for bread crumbs. I had no idea that made Panko. No wonder it was so good!
I am glad that worked out for you! Nothing like being able to repurpose things! I am glad I can save some money and not buy these anymore.
The idea is to grate fresh bread? Wouldn’t that be so messy and awkward? Grating toasted bread I can understand- but fresh bread?
You can grate it or run it through a food processor. If you are going to grate it, you may want to wait a couple of minutes after you remove it from the package to let it dry out. It may also be a good idea to do this to bread that is not bought from the store on day one.
I know I’m missing it some where but there is 206 calories in a serving but what is the serving size (like tbsp, cup, ??)
A serving is 1 cup.
Oh my goodness! Love this! Thanks for sharing.
Awesome Sauce!! I always thought they were made from fried tempura!