Breadcrumbs are a common coating used when frying foods, providing a crispy and crunchy exterior. However, breadcrumbs are not strictly necessary for frying. Many foods can be fried without using breadcrumbs in the coating. This article will explore some quick answers to questions around frying without breadcrumbs:
Why do people use breadcrumbs for frying?
Breadcrumbs are popular for frying because:
– They provide a crispy, crunchy coating on the exterior of fried foods. The breadcrumbs brown and crisp up when fried.
– They help absorb excess oil during frying so the food is not greasy. The nooks and crannies on the uneven surface of the breadcrumbs soak up oil.
– They add textural contrast between a crispy exterior and a soft, tender interior on foods like schnitzel or eggplant parm.
– They add flavor to complement the interior ingredients. Breadcrumbs are often seasoned with herbs, garlic, cheese, etc.
– They help bind ingredients together, like when used in crab cakes to hold together chopped crabmeat.
– They provide a protective barrier between the food and hot oil during frying.
What are some alternatives to breadcrumbs for frying?
While breadcrumbs may be traditional, there are many other dry, starchy coatings that can be used instead:
– Panko breadcrumbs – Japanese-style breadcrumbs that create an extra crispy crust.
– Crackers like saltines or Ritz crackers – Crushed into crumbs and mixed with herbs and spices.
– Potato or corn flakes or chips – Crushed into crunchy crumbs.
– Oats or bran cereal – Rolled oats, Grape Nuts, corn flakes, etc.
– Nuts – Finely chopped or grated nuts like almonds, walnuts, pecans, or peanuts.
– Seeds like sesame, poppy, or pepitas – Toasted and ground into a coating.
– Flours like rice, chickpea, almond or corn flour – Mixed with spices to coat meat, fish, or veggies before frying.
– Cornmeal, polenta, or grits – Adds hearty crunch and crisps up nicely when fried.
– Puffed rice or quinoa cereals – Crushed up to make light, crispy coatings.
– Crushed up crackers or pretzels – Salty flavors add lots of flavor.
– Grated hard cheeses like parmesan or pecorino – Adds richness.
How to get a crispy coating without breadcrumbs
To achieve a nice crispy fried texture without using breadcrumbs:
– Remove all excess moisture from foods before coating to allow it to crisp up. Pat ingredients dry with paper towels.
– Allow coated foods to rest for 10-20 minutes before frying so the coating adheres.
– Use a thin, even coating of starch alternative. Too thick of a coating may steam rather than crisp.
– Double dredge foods by coating in starch, dipping in egg wash, then coating again in starch. The egg wash helps the coating stick and seal in moisture.
– Use a starch with some larger pieces mixed in, like panko crumbs, crushed crackers, nuts, or seeds rather than super fine flour. This creates more nooks and crannies for crisping.
– Fry in oil with a high smoke point like vegetable, peanut, or rice bran oil at 350-375°F to avoid burning coating before the interior is cooked.
– Let fried foods drain on a paper towel-lined plate or rack briefly to absorb excess grease for a crisper finish.
What foods work well for frying without breadcrumbs?
All kinds of proteins, veggies, and other ingredients can be fried sans breadcrumbs. Some top options include:
– Chicken breast or cutlets
– Fish fillets or shrimp
– Tofu
– Eggplant
– Zucchini or squash
– Cauliflower or broccoli florets
– Fresh mozzarella
– Onion rings
– Okra
– Mushrooms
– Wontons, potstickers, or spring rolls
– Cheese ravioli or tortellini
Frying Chicken Without Breadcrumbs
One of the most popular applications for fried breadcrumb coatings is on chicken. Chicken comes out extra crispy and juicy encased in a crunchy breadcrumb crust. However, there are still ways to make fried chicken with a crackly exterior minus the breadcrumbs:
Use potato or corn flakes
Crushed, unsweetened potato or corn cereal flakes make an excellent coating alternative for fried chicken. They provide all the textural benefits of breadcrumbs – crunchy, porous, and crisp.
Some tips for using corn or potato flakes:
– Crush flakes in a plastic bag with a rolling pin to create coarse crumbs. You want some larger pieces for texture.
– Mix in 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and some pepper for flavor.
– Dip chicken pieces in milk, then press into the seasoned flakes to coat evenly on both sides. Refrigerate for 20 minutes.
– Fry in peanut oil at 350°F for 15-18 minutes until cooked through and flakes are browned and crispy.
Try crushed Ritz crackers
Buttery Ritz crackers easily crush into crisp, delicious panko-like crumbs perfect for frying chicken. The salty, buttery flavor also seasons the meat.
Here’s how to use Ritz crackers for fried chicken:
– Crush crackers finely using a food processor, rolling pin, or sealing in a bag and bashing with a heavy pan.
– Mix in any desired seasonings like 1 tsp each garlic powder, paprika, dried thyme.
– Dip chicken pieces into egg wash then press into the Ritz cracker crumbs.
– For extra adherence, dip again in egg then back into crumbs. Refrigerate 20 minutes.
– Fry at 350°F in vegetable oil for 15-18 minutes until cooked through and coating is browned and crispy.
Use Panko breadcrumbs
Japanese panko crumbs create an uber crispy crust without needing to use standard breadcrumbs. The coarse, flaky texture of panko creates a lighter, crunchy coating.
– Mix panko crumbs with seasonings like 2 tsp oregano, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.
– Dip chicken in flour, then egg wash, then panko mixture. Press firmly so crumbs adhere.
– Fry for 15-18 minutes at 350°F in peanut or vegetable oil.
Frying Fish Without Breadcrumbs
Breadcrumb coatings are also popular for frying fish like tilapia, cod, haddock, and sole. The crispy crust keeps the fish moist and adds textural contrast. But fish can also be fried sans breadcrumbs:
Use ground nuts
Finely ground nuts add amazing flavor and crunch when frying fish. Try almonds, pecans, walnuts, hazelnuts, peanuts, pine nuts, pistachios or cashews.
– Process nuts in a food processor until finely ground but not pasty, with some larger pieces remaining.
– Mix with salt, pepper, lemon zest, dried thyme or oregano, cayenne or paprika for seasoning.
– Pat fish dry. Dredge fish fillets in flour, dip in egg wash, then press into nut coating.
– Pan fry in oil over medium high heat 3-4 minutes per side until fish is opaque and coating is browned.
Try crushed saltine crackers
Buttery, salty crackers like Saltines create delicious crisp coatings on fish. The crackers absorb any moisture and get super crispy when fried.
– Crush crackers very finely – you can use a food processor, rolling pin, or seal in a bag and crush with a pan.
– Season with 1 tsp each garlic and onion powder, 1⁄2 tsp cayenne or paprika, salt, and pepper.
– Dredge fish in flour, then egg wash, then cracker crumbs. Press gently so coating sticks.
– Pan fry in peanut oil on medium-high for 3-4 minutes per side until fish is cooked through.
Use crushed corn chips
Corn chips like Fritos provide a fun way to add crunch and bold flavor when frying fish. The chips get crispy and infuse recipes with savory, salty deliciousness.
– Crush chips into fine crumbs using a food processor, rolling pin, or by sealing chips in a bag and crushing with a heavy pan.
– Mix with 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder and salt and pepper.
– Dip fish in milk then press into the chip coating. Refrigerate 15 minutes.
– Fry in vegetable oil for 3-4 minutes per side until fish is opaque and coating is crispy.
Frying Vegetables Without Breadcrumbs
In addition to protein, all kinds of vegetables also benefit from crispy breadcrumb coatings when fried. Think eggplant parmesan, zucchini fritters, fried okra, etc. Luckily, there are easy ways to fry veggies without breadcrumbs:
Use cornmeal
Cornmeal creates a deliciously crispy, corny coating on fried veggies. The coarse grind adds fabulous crunch.
– Mix cornmeal with salt, pepper, garlic powder, paprika, Parmesan, and/or chili powder.
– Dip sliced veggies into milk or egg wash then press into cornmeal mixture.
– Fry in oil at 375°F until vegetables are tender and coating is crisped and browned, 2-4 minutes per side depending on veggie.
Try crushed Rice Krispies cereal
The classic puffed rice cereal easily crushes into light, crispy crumbs that create a marvelous crunch on fried veggies.
– Crush cereal into coarse crumbs by hand or use a rolling pin (avoid food processor to keep some texture).
– Toss with seasonings like onion powder, cayenne, dried oregano, salt, and pepper.
– Dip veggies like zucchini slices, cauliflower florets, or okra into egg wash then press into Rice Krispie coating.
– Fry at 375°F for 2-4 minutes, turning once, until coating crisps up.
Use panko breadcrumbs
As mentioned earlier, Japanese panko crumbs create an extra crispy coating that’s ideal for frying vegetables when you want to skip plain breadcrumbs.
– Toss panko with 1 tsp each garlic powder, paprika, dried basil, salt, and pepper.
– Dip veggie slices or pieces into flour, then egg wash, then panko mixture.
– Pan fry in peanut oil over medium-high heat for 2-4 minutes per side until panko coating is crispy.
Other Tips for Frying Without Breadcrumbs
Use a combination of coatings
For added crunch, use a blend of different starch alternatives like:
– Crushed corn chips + panko
– Cornmeal + crushed nuts
– Potato flakes + grated parmesan
Mixing multiple coatings creates more texture and flavors.
Experiment with seasonings
Flavor the coating mixtures with various dried herbs, spices, citrus zest, grated cheeses, etc. Get creative with seasoning blends!
Let coated foods rest before frying
After coating foods, refrigerate for 10-20 minutes. This helps the coating adhere better so it stays on when frying instead of falling off into the oil.
Fry at the right temperature
Use oil between 350-375°F to get a crispy exterior without burning the coating before the inside cooks through. Fried foods may need to fry longer without breadcrumbs to crisp up.
Drain fried foods on a rack
Let fried foods drain briefly on a paper towel lined plate or metal rack. This allows excess grease to drip off for a crisper finish.
Recipes for Frying without Breadcrumbs
To see these breadcrumb alternatives in action, here are some recipe ideas to try frying at home without breadcrumbs:
Crispy Fish Tacos with Crushed Fritos Coating
| Ingredients: |
| – 1 pound white fish fillets (tilapia, haddock, etc.) |
| – 1 cup crushed Fritos corn chips |
| – 1 tsp chili powder |
| – 1 tsp garlic powder |
| – 1 tsp cumin |
| – Salt and pepper to taste |
| – Vegetable oil for frying |
| – 8 small flour or corn tortillas |
| – Toppings: shredded cabbage, pico de gallo, avocado |
| Instructions: |
| – Mix crushed Fritos with spices in shallow dish. |
| – Cut fish into strips. Dredge in milk then coat with Fritos. |
| – Fry fish in 1⁄2-inch oil at 375°F for 3-4 minutes until opaque. |
| – Serve fish strips in warm tortillas with desired toppings. |
Crispy Broccoli with Cornflake Coating
| Ingredients: |
| – 1 pound broccoli florets |
| – 1 cup cornflakes |
| – 2 tbsp flour |
| – 1 egg |
| – 1⁄4 cup milk |
| – Oil for frying |
| – Salt, pepper, garlic powder to taste |
| Instructions: |
| – Crush cornflakes into fine crumbs. |
| – Mix milk and egg. Dip broccoli in flour, then egg, then crumbs. |
| – Fry at 375°F for 2-3 minutes until crisp. |
| – Drain on paper towels and season with salt, pepper and garlic powder. |
Chicken Katsu with Panko Coating
| Ingredients: |
| – 2 chicken breasts, pounded 1⁄4 inch thick |
| – 1 cup panko breadcrumbs |
| – 1 egg |
| – 1 tbsp vegetable oil + more for frying |
| – 1 tbsp soy sauce |
| – Salt and pepper |
| Instructions: |
| – Mix panko with salt and pepper. |
| – Dip chicken in egg then panko mixture, pressing firmly. |
| – Heat 1⁄2 inch oil to 350°F. Fry chicken 3-4 minutes per side until cooked through. |
| – Mix soy sauce and 1 tbsp oil. Serve chicken drizzled with soy sauce mixture. |
Conclusion
While breadcrumbs may be the go-to coating for frying foods, there are plenty of tasty options that provide crispy, crunchy results without using breadcrumbs. Items like crushed cereal flakes, crackers, nuts, seeds, and other starchy ingredients all create delicious crispy coatings on fried foods. With the right technique and seasoning, you can still achieve tender interiors encased in wonderfully crisp crusts, sans breadcrumbs. Next time you are frying foods like chicken, fish, veggies, cheese, or more, try experimenting with these breadcrumb alternatives for something new.