Homemade Panko Breadcrumbs
Since panko is expensive this is a cheaper and tastier alternative store bought
Test Kitchen Notes; use only one to two day old French or Italian bread, absolutely NO soft mushy sandwich bread, the bread must have a heavier texture
INSTRUCTIONS:
Fit a food processor with a medium or coarse shredding disk.
Trim the crusts off the bread slices (5 slices will make about 1 cup of crumbs) and cut the slices in half.
Drop a stack of three or four pieces (or as many as will fit comfortably) into the feed tube.
Put the feed tube plunger in place and turn on the machine, allowing the weight of the plunger to push the bread through the shredding disk (do not apply additional pressure by pushing down on the plunger).
Spread the crumbs in a thin, even layer on one or two rimmed baking sheets and let them dry at room temperature overnight.
If you can’t wait that long you can bake the crumbs in a 30o degree F oven until dry to the touch (about 8 minutes) stirring intermittently, but do not allow them to brown.
The crumbs tend to clump in the oven; when the crumbs are cool,break up the clumps by rubbing them gently between your fingers.
Once dried the panko can be stored in an airtight container or zipper-lock bag for 8 weeks at room temperature or for several months in the freezer.
You will also find this recipe on Recipezazz.com
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- Kitten’s Italian Seasoned Breadcrumbs
Crispy Breaded Baked Garlic Panko Chicken Strips
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