Crunchier breadcrumbs
I made chicken goujons coated in breadcrumbs last night and had a go at making my own breadcrumbs. I cut two slices of bread (high end sliced loaf, not cheap white) into cubes and blitzed them in a food processor. Then I put them in the oven on 200C for 15 mins to dry them out.
The end result was tasty, but the breadcrumbs lacked the crunchy texture of shop - bought panko breadcrumbs. How can I make my own version crunchier?
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You can make very crunchy crumbs using a dehydrator (probably also a very low < 200 degree F oven). I frequently crumble leftover cornbread, then dehydrate, to produce super crunchy cornbread crumbs. I am sure it would work with any bread. Using this technique with cake also works nicely to produce a crunchy topping for sweet applications. BTW 200C (the temp the OP provided) is way too hot. You will brown (then burn) the crumbs rather than dehydrate. Use Less than 200 F or in Celcius, less than 93C
try leaving them in the oven for longer and/or at a higher temp. exactly how long and how hot really depends on the type and freshness of the bread you are using. but it's certainly easy enough to tell when they are ready- if you pull them out and they are still soft, put them back in for a few more minutes!
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