Total Time
Prep 15 mins
Cook 8 mins

This recipe is from I don't use them, much, but a lot of people do. Here is your chance to contron the ingredients in yours. Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.

Ingredients Nutrition

  • 1 loaf white bread, or
  • if you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup


  1. Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
  2. Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
  3. Immediately remove bread crumbs from oven and allow them to cool.
  4. Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
Most Helpful

Brilliant!!! As a ceoliac, I always felt I was missing out on the wonderful crunch of Panko breadcrumbs, I always thought it was the flour used not the method that made them unique,,,now I know better,,,I have just made some using gluten free bread, and BRILLIANT.

WicklewoodWench March 02, 2011

Wonderful recipe! I used leftover sourdough bread and sprinkled some Italian herb with parmesean cheese seasoning into the crumbs before I baked them. I used the panko crumbs to coat my chicken tenders and the chicken was wonderfully crispy on the outside and tender on the inside. It was a big hit at our party! This recipe works out so well! Thank you for sharing.

cmingram February 15, 2009

Thank you for posting this recipe. I knew it had to be easier than going to the store and buying panko. I used it for fish and chips. Thank you again,

misskarenc February 19, 2012