Breadcrumbs are a versatile ingredient that can add texture and flavor to all kinds of fried foods. Choosing the right breadcrumbs is important, as the wrong variety can lead to soggy or uneven results. The best breadcrumbs for frying should have a coarse, dry texture that absorbs minimal oil. They should also hold their shape and crunch even after frying.
When selecting breadcrumbs, home cooks have two main options: fresh breadcrumbs or dried breadcrumbs. Each has their own advantages for frying applications. Here’s a quick overview of the differences:
Fresh Breadcrumbs
Fresh breadcrumbs are made from bread that is torn into pieces and pulverized into crumbs. They have a soft, mild flavor and tender texture. The downside is that fresh breadcrumbs contain more moisture, since they haven’t been dried out. This can make them prone to absorbing oil and becoming oily or soggy during frying.
Dried Breadcrumbs
Dried breadcrumbs are made from bread that has been baked until completely dry and crisp. The drying process removes most of the moisture, creating light, crunchy crumbs. Dried breadcrumbs absorb less oil during frying, leading to a crisper coating. They also hold their texture better under high heat.
So which is better for frying foods like schnitzel, fish fillets, zucchini fries, and more? Keep reading for tips on choosing the right type of breadcrumbs for optimal frying results.
When to Use Fresh vs. Dried Breadcrumbs for Frying
While dried breadcrumbs perform best in most frying applications, there are a few occasions where fresh breadcrumbs can work well:
Use Fresh Breadcrumbs When:
– You want a very delicate, tender coating – The softer texture of fresh breadcrumbs creates a lighter breading that crisps up gently without being overly crunchy. This is ideal for foods like boneless, skinless chicken breasts.
– Coating boneless chops, fish fillets, or cheese – Fresh breadcrumbs provide a milder flavor that highlights the main ingredient without overpowering it. Their softness is also less likely to fall off these delicate foods.
– You plan to fry at lower temperatures – Fresh breadcrumbs will absorb less oil at lower frying temperatures, around 325°F to 375°F.
– You want to enhance buttery or cheesy flavors – Some soft, fresh breadcrumbs can complement, but not distract from, rich flavors. Panko and other very crunchy crumbs work less well.
– Using breadcrumbs as a filler or binder – The moisture in fresh breadcrumbs helps them stick together and adhere as a binder for items like crab cakes.
Use Dried Breadcrumbs When:
– You want a crunchy fried coating – Dried breadcrumbs create the crispiest frying coating. They’ll stay crispy even as the food cools.
– Frying at higher heat, around 400°F – Dried crumbs maintain texture better at hotter oil temperatures. Fresh crumbs burn more easily.
– You need the coating to adhere tightly – Dry crumbs absorb the egg/milk wash better to form a more secure crust around the food.
– Coating vegetables like zucchini, onions, mushrooms – Dried crumbs add a satisfying crunch to fried veggies. Fresh crumbs turn too soft and fall off easier.
– Making schnitzel or fried chicken – The crispier texture of dried crumbs is ideal for these foods. They also help seal in juices better.
– Adding lots of spices or herbs – Dried crumbs allow flavorings to stick while fresh crumbs can fail to hold them.
How to Prepare Breadcrumbs for Frying
Properly preparing either fresh or dried breadcrumbs before frying can further improve texture. Here are some tips:
For Fresh Breadcrumbs:
– Use day-old bread – Bread that is slightly dry yields crumbs that absorb less oil. Avoid very soft, fresh bread.
– Pulse in a food processor – Pulsating helps break down the bread into an even crumb texture. Don’t over-process into a paste.
– Spread out on a baking sheet – Allowing the crumbs to air dry for around 30 minutes removes some moisture.
– Use French or Italian breads – Baguettes, ciabatta, and similar breads have chewy textures that hold their shape better when fried.
For Dried Breadcrumbs
– Use panko or unseasoned crumbs – Panko’s porous structure soaks up marinades or seasonings while frying up extra crisp. Avoid crumbs with salt or flavorings already added.
– Toast before using – Quickly toast the crumbs in the oven at 300°F for 5-10 minutes to ensure they are fully dried out and crispy.
– Pulse coarser crumbs – If the crumbs are very large, pulse them briefly to achieve more uniform pieces that fry evenly. But don’t over-grind them into a fine powder.
– Weigh down after coating – Pressing the breaded item under a pan for 5-10 minutes helps the coating adhere better for crisper, less greasy results.
Breading Method for Fried Foods
The way you apply breadcrumbs when breading foods for frying also influences the end result. Follow these steps for the crispiest, most efficient frying method:
1. Pat food dry – Remove excess moisture from the surface of the food so the breading can properly adhere. Blot with paper towels.
2. Season with salt, pepper, and spices – This adds flavor and helps draw out more moisture.
3. Apply flour – Lightly dust the food in flour, tapping off any excess. This creates a dry base layer.
4. Dip in egg wash – Beat eggs with milk or water to thin, then dip food to evenly coat all sides.
5. Toss in breadcrumbs – For coverage without clumps, add breadcrumbs to a bag, then shake. Press gently so they stick.
6. Repeat egg/crumb layers – For crunchier foods like fried chicken or eggplant, double dip back into the egg wash and breadcrumbs.
7. Allow crumbs to adhere – Let sit 5-10 minutes so the coating sticks better. Weighing it down helps.
8. Deep fry at proper oil temperature – Fry 1-2 pieces at a time. Don’t crowd the oil or temperature will drop too much.
9. Drain on wire rack – Allow excess oil to drain off for crisper results.
How to Store Leftover Breadcrumbs
Both fresh and dried breadcrumbs can be made ahead in bulk and stored for later frying uses:
– Store fresh crumbs in the refrigerator in an airtight container for up to 4 days. The cold air helps retain crispness.
– Place dried crumbs in a sealed bag or jar in a cool, dry pantry for 1-2 months. Heat and humidity causes them to lose crunch faster.
– For very long term storage, freeze breadcrumbs for 4-6 months. Thaw before using.
– If crumbs absorb moisture in storage, spread on a baking sheet and crisp up in a 300°F oven for a few minutes before frying.
– For maximum shelf life, avoid storing crumbs used as coatings, which absorb oils. Only save plain unused crumbs.
Best Breadcrumbs to Buy
When buying pre-made breadcrumbs, look for these ideal varieties to use for crispy fried foods:
Fresh Breadcrumbs
– Progresso Italian Style Breadcrumbs – A blend of white and wheat breads with Italian seasoning. Delicate crunchy texture.
– Ian’s Panko Breadcrumbs – Uses crustless bread for light, airy Japanese-style crumbs. Stays extra crispy.
– Trader Joe’s Panko Bread Crumbs – Crunchy Japanese breadcrumbs that earn rave reviews for frying.
Dried Breadcrumbs
– McCormick Original Breadcrumbs – Fine, crisp texture from American-style white bread. Seasoning free to flavor yourself.
– Trader Joe’s Cornflake Crumbs – Corn flake cereal crushed into crispy, craggy coated crumbs with corn flavor.
– Progresso Plain Breadcrumbs – A bit coarser than others but stays crisp with a neutral flavor. Good value.
Seasoned Breadcrumbs
While plain is ideal for flexibility, these pre-seasoned options add flavored crunch:
– Progresso Italian Style Panko Breadcrumbs – Japanese panko meets Italian herbs and Parmesan for extra crispy, savory crumbs.
– Trader Joe’s Parmesan Panko Breadcrumbs- Their popular panko with grated parmesan cheese mixed in for a kick of umami.
– Ian’s Toasted Onion Panko – Onion powder and toasted onion flakes add pop without overpowering the panko crunch.
Making Your Own Breadcrumbs
Homemade breadcrumbs let you customize textures and flavors. Try these recipes:
Basic Homemade Breadcrumbs
Ingredients:
– 8 slices white bread
– 2 tbsp olive oil or butter
Instructions:
1. Trim crusts from bread and tear into pieces. Use day-old bread for optimum dryness.
2. Heat oil or butter in a skillet over medium heat. Add torn bread pieces in a single layer. Fry for 2-3 minutes per side until lightly browned and crisped.
3. Transfer toasted bread pieces to a food processor. Pulse into crumbs, taking care not to over-process into a paste.
4. Use right away or store in an airtight container for 2-3 days.
Italian Panko Breadcrumbs
Ingredients:
– 1 loaf unsliced Italian bread
– 1⁄4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp oregano
– 1⁄2 tsp crushed red pepper flakes
– 1⁄4 cup parmesan cheese
Instructions:
1. Preheat oven to 400°F. Cut bread into 1-inch cubes; place on a baking sheet.
2. Drizzle olive oil over bread cubes and toss to coat. Sprinkle with minced garlic, oregano and red pepper flakes.
3. Bake 10 minutes until crisped and lightly browned. Cool completely.
4. Add toasted bread cubes to a food processor with parmesan cheese. Pulse into coarse crumbs.
5. Use immediately or refrigerate in a sealed container for up to 1 week.
Whole Wheat Panko Crumbs
Ingredients:
– 4 slices whole wheat sandwich bread
– 1 tbsp olive oil
Instructions:
1. Tear whole wheat bread into bite-sized pieces. Drizzle olive oil over pieces and toss to coat.
2. Arrange in a single layer on a baking sheet. Bake at 400°F for 8-10 minutes, flipping once, until very crisp and browned.
3. Cool the toasted bread pieces completely then pulse in a food processor into coarse crumbs. Avoid over-grinding.
4. Use right away or store in an airtight container for up to 5 days.
Complementary Coatings
For added crunch, use these coatings along with breadcrumbs when frying:
– Crushed corn flakes – Heap on top of breadcrumbs for extra crispness and corn flavor.
– Crushed potato or corn chips – Variations like BBQ add smoky notes. Blanch before crushing to soften.
– Finely crushed nuts – Pecans, almonds, pistachios, etc. add rich crunch and flavor.
– Dried coconut flakes – Toast first for crunchy coconut texture and tropical taste.
– Crushed pretzels – Pretzel crumbs infuse a hard, salty crunch.
– Panko combined with cornmeal or polenta – Adds gritty texture while still crisping well.
– Ground crackers – Saltines, Ritz, and the like crunch up nicely as coatings.
– Crushed pork rinds – For ultra crispy and savory coating on chicken or seafood.
Breading Fry Tips and Tricks
– Chill breaded items thoroughly before frying for a more secure crust. The coating adheres better to cold food.
– Use one hand for “dry” steps like flouring or breading to avoid clumping the coating. Use the other for “wet” egg/milk dipping steps.
– Briefly fry a test piece first to gauge oil temp and coating crispness before frying the rest.
– Fry in small batches at the right oil amount to maintain even heat. Overcrowding cools the temp too much.
– Fry breadcrumb coated items at a slightly higher heat, around 375°F. The coating insulates the food so the interior will be properly cooked through.
– Add some cornstarch or flour to the breadcrumbs for extra crispy results. About 1 tbsp per cup of crumbs absorbs excess moisture.
– Bread and refrigerate protein pieces like chicken for up to 2 days before frying. The coating adheres much better to fully chilled food.
– Drain fried foods upside down on a wire rack so the underside stays crisp. Turning several times helps oil drip off evenly.
– Use a deep fry thermometer to monitor oil temp. Re-heat as needed between batches to maintain ideal crispness.
Common Fried Breadcrumb Foods
Here are some of the most popular foods to bread and fry using fresh or dried breadcrumbs:
Chicken
Boneless chicken pieces like breasts, thighs, and cutlets all respond well to breadcrumb frying. Dried crumbs excel at forming a super crunchy crust that seals in moisture.
Fish Fillets
Tender white fish like tilapia, snapper, cod and flounder develop a delicately crisp exterior when coated in fresh or panko breadcrumbs.
Schnitzel
Buttery cuts of meat pounded thin and fried in light, crunchy breadcrumbs create the deliciously crisp German dish schnitzel, often made with veal or pork.
Onion Rings
Thin sliced onions dipped in flour then egg and breadcrumbs transform into fabulously crispy onion rings, especially when using Japanese panko crumbs.
Fried Zucchini
Fresh summer zucchini is a perfect canvas for showcasing a crisp, flavorful breadcrumb coating. It stays tender within while frying up golden brown outside.
Eggplant
Meaty eggplant slices take well to breadcrumb frying. The coating offers crunch to balance out the creamy interior texture.
Squash Blossoms
Delicate, freshly picked squash flowers are highlight with a light, crunchy breading before quick frying to golden perfection and sprinkled with fresh parsley or basil.
Conclusion
For the crispiest, crunchiest coatings on your fried foods, opt for coarse dried breadcrumbs like panko whenever possible. But fresh crumbs can lend a lighter texture ideal for more delicate ingredients. Properly preparing and applying your crumbs using effective breading techniques also ensures extra crispy results. Armed with the right breadcrumbs and frying methods, you can create crave-worthy crunchy fried food at home.