Grocery
Panko Bread Crumbs
What it is
Panko bread crumbs are a type of Japanese-style bread crumb. They are made from white bread that has been baked without any crusts. The bread is then processed into large, airy flakes. This unique texture gives them a lighter and crispier result when used in cooking. They are a popular choice for achieving a satisfying crunch in many dishes. Their delicate structure absorbs less oil than traditional bread crumbs.
How people cook with it
These bread crumbs are excellent for coating foods before frying or baking. They add a delightful crispness to a variety of ingredients.
- Coating for fried chicken
- Topping for baked casseroles
- Binder for meatballs
- Crust for seafood
To use panko bread crumbs, simply place them in a shallow dish. You can then dip your chosen food item, such as chicken cutlets or fish fillets, into an egg wash or other binder. After coating, press the item into the panko, ensuring it is fully covered. The large flakes adhere well, creating a beautiful, golden-brown crust when cooked. They are ideal for achieving a very light and crunchy exterior that is distinct from finer bread crumbs. For baking, arrange the coated items on a baking sheet and cook until golden.
How it differs from similar foods
Unlike traditional bread crumbs, panko is made from crustless white bread and processed into larger, airier flakes. This results in a significantly lighter and crispier texture when cooked. Panko also tends to absorb less oil during frying, leading to a less greasy final product. The larger flakes create a more open, crunchy coating.
Who it is for
Home cooks and professional chefs alike use panko for its superior crisping qualities.
How to keep the rest
To maintain their crispness, store unused panko bread crumbs in an airtight container in a cool, dry place. This prevents them from absorbing moisture from the air, which can make them soggy. Once opened, it is best to use them within a few months for optimal texture.