Panko breadcrumbs are a type of breadcrumb made from white bread without crusts. They have a very crisp, crunchy texture that makes them popular for coating and frying foods. Some of the best uses for panko breadcrumbs include:
Breading Chicken, Fish, and Meats
One of the most common uses for panko breadcrumbs is to coat chicken, fish, pork chops, and other meats before pan-frying or baking. The coarse, flaky texture of panko crumbs creates a very crispy coating on fried foods. Panko-breaded chicken tenders or fish fillets develop an extra crunchy crust when fried. Panko breadcrumbs are ideal for this use because:
- They absorb less oil than regular breadcrumbs during frying, resulting in a lighter and less greasy coating.
- They provide excellent crunch and texture due to their light, airy structure.
- Their flaky structure helps the coating adhere well to meat and fish.
- They brown and crisp evenly when fried or baked.
To use panko for breading, simply dip meat or fish in flour, then beaten egg, then press into panko crumbs to evenly coat. Pan fry until golden brown on both sides or bake at 425°F until the coating is crisp.
Coating Fried Vegetables
In addition to protein foods, panko breadcrumbs also work great for breading and frying vegetables. Options like zucchini sticks, eggplant slices, green tomatoes, and squash blossoms develop a deliciously crisp crust when dipped in panko and fried. The coarse texture provides plenty of nooks and crannies for the breading to adhere to the vegetable’s moist surface.
Compared to regular breadcrumbs, panko crumbs absorb less oil during frying so vegetables develop a lighter, less greasy coating. Bake panko-breaded veggies on a wire rack over a baking sheet to allow excess oil to drip off for even lighter results.
Adding Crunch to Casseroles
Sprinkling panko breadcrumbs on top of casseroles is an easy way to add irresistible crunch and texture. The flakes toast up to a crisp, golden brown topping as the casserole bakes. Panko makes an excellent topper for pasta bakes, mac and cheese, veggie gratins, and more. Try using panko in place of regular breadcrumbs on your next casserole recipe.
Coating Baked Fish
Panko breadcrumbs make an excellent crust for baked fish fillets like tilapia, cod, halibut, and salmon. Simply coat the fish with mayonnaise or mustard to help the crumbs stick, then press into panko to evenly coat both sides. Bake at 400°F until the fish is cooked through and the crumbs are toasted. The panko develops a wonderfully crunchy texture around the tender fish.
Binding Meatballs and Patties
Adding a handful of panko to the mix when making meatballs or patties helps bind the ingredients together and retains moisture as they cook. This makes meatballs and burgers tender and juicy inside with a bit of crunch on the outside from the crumbs. Use about 1⁄4 cup panko per pound of ground meat.
Making Crispy Baked Chicken Nuggets
For kid-friendly baked chicken nuggets, cut chicken breasts into bite-size pieces, coat with panko breadcrumbs, and bake until crispy. The panko provides great crunch and allows you to skip the deep frying for a healthier option. Serve with dipping sauces for a fun finger food.
Thickening Soups and Stews
Panko breadcrumbs can be used to help thicken and add body to soups and stews. Stir in a few tablespoons to simmering broths to absorb some liquid and create a heartier texture. This is a useful trick for thickening up soup without needing flour or cornstarch.
Making Crispy Toppings for Salads
For delicious crunch on salads, use panko to coat croutons, breaded chicken strips, or other salad toppers before baking or frying. The panko maintains its crispness even when drizzled with salad dressing. It also makes a nice crunchy topping for wedge salads in place of regular croutons.
Coating Fried Shrimp
Panko breadcrumbs make exceptionally crispy coatings for fried shrimp. Simply dip peeled shrimp in flour, then egg, then panko to evenly coat. Deep fry until golden and crispy. The panko fries up lighter than regular breadcrumbs so the shrimp develop a deliciously crunchy crust without being heavy or greasy.
Making Crispy Baked Vegetables
For extra crispy roasted vegetables, coat cubed sweet potatoes, carrots, parsnips, cauliflower, or brussels sprouts with oil then press into panko breadcrumbs before baking. Sprinkle any remaining crumbs over the vegetables before roasting. The panko forms a delightful crisp, flaky crust on the veggies.
Coating Fried Calamari
Panko breadcrumbs are commonly used in Japanese cooking to coat fried foods like tempura. For crispy fried calamari, dip thin rings of squid into batter then coat with panko before deep frying. The coarse panko crumbs help provide a light, ultra-crispy crust on the tender squid.
Conclusion
With their light, flaky, crispy texture, panko breadcrumbs lend themselves well for coating and frying foods or for providing crunch on casseroles and baked dishes. They create exceptionally crispy crusts on proteins like chicken, fish, and shrimp as well as vegetables when used as part of the coating for pan or deep frying. Sprinkled on casseroles and salads, panko breadcrumbs toast up nicely to add a delicious cracker-like crunch.
Compared to regular breadcrumbs, panko crumbs absorb less oil during cooking so foods develop a lighter, crispier crust without an oily or soggy coating. Panko also adheres well to moist foods and provides nooks and crannies for the coating to cling to. The flaky texture bakes up crunchy and brown for irresistible crispness and flavor.
With their versatility in both fried and baked recipes, panko breadcrumbs are a handy kitchen staple that can add delicious crunch and texture to all kinds of dishes.
Frequently Asked Questions
What exactly are panko breadcrumbs?
Panko breadcrumbs are Japanese-style breadcrumbs made from white bread without the crusts. They are coarser and flakier than regular breadcrumbs, with a light and crispy texture.
Why are panko breadcrumbs so crunchy?
Panko crumbs are made from bread that is baked using an electrical current, which gives them their signature flaky, crispy texture. They also absorb less oil during cooking than regular breadcrumbs.
Can you substitute regular breadcrumbs for panko?
Yes, you can substitute regular breadcrumbs for panko in most recipes, though the texture will be denser and less crunchy. For best results when frying, use panko or a 50/50 blend with regular breadcrumbs.
Do panko breadcrumbs go bad?
Like regular breadcrumbs, panko can go bad after a period of time. Store them in an airtight container in a cool, dry place and use within 3-6 months for best freshness and texture.
Can you make panko breadcrumbs at home?
While it’s difficult to truly replicate the flaky texture of Japanese panko, you can make your own version by pulsing crustless white bread in a food processor. Spread the crumbs on a baking sheet and bake at 300°F until dry and crisp.
Key Takeaways
- Panko breadcrumbs create an ultra-crisp coating for fried foods like chicken, fish, shrimp, and vegetables.
- They provide delicious crunch when used as a topping for casseroles, pasta bakes, salads, and more.
- Panko absorbs less oil during cooking than regular breadcrumbs.
- The flaky texture adheres well for excellent binding and browning.
- Use panko anywhere you want a light, crisp coating or topping.