Homemade Panko Breadcrumbs

5 from 8 votes

Panko is Japanese-style breadcrumbs. They’re light and extra crunchy. They’re used to give fried foods a crispy, crunchy
coating and can serve as a binder, too. This homemade version is a great way to use up leftover sandwich bread and to ensure you always have panko on hand.

Course Condiment

Cuisine Japanese

Keyword homemade breadcrumbs, homemade panko, panko

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 273kcal

Author Robin Donovan

Ingredients

12 slices white bread ideally a bit stale
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper optional
1 teaspoon dried herbs optional

Instructions

Line a baking sheet with parchment paper and preheat the oven to 300°F.
Cut the crusts off the bread slices.
Put the bread in a blender or food processor and pulse it until it is in large flakes. You can also grate the bread on the large holes of a box grater.
Transfer the crumbs to the prepared baking sheet. Add the salt, pepper, and
dried herbs, if using.
Bake in the oven for 4 to 6, until the crumbs are golden brown and crisp. Watch them carefully as they cook because they can turn from a perfect golden brown to burnt in seconds.
Remove from the oven and transfer to a bowl. Let cool to room temperature.
Store the panko in an airtight container.

Notes

Panko will last for at least a month if stored in an airtight container.

Nutrition