Deep Frying With Panko: A Tasty Treat?

Panko breadcrumbs are a special type of breadcrumb that is perfect for coating deep-fried foods. They are made from white bread and typically do not include the crust, resulting in a lighter and airier texture. Panko is known for its deliciously crispy, non-greasy texture when fried and is commonly used in dishes like tonkatsu pork and katsu chicken. When deep-frying with panko, it is important to ensure that the oil is hot enough to achieve the desired crispiness.

Panko breadcrumbs' crunchiness

Panko breadcrumbs are ideal for deep frying because they are larger and lighter than regular breadcrumbs, which means they absorb less grease and stay crispier for longer. This makes them perfect for fried foods, as they absorb less oil during frying, resulting in a lighter and healthier dish.

Panko breadcrumbs are made from a particular kind of crustless bread, which is why they are so light and airy. They are also flakier than traditional breadcrumbs, which gives them a delicate crunch.

Panko breadcrumbs originated in Japan, where they are used a lot for light breading in Japanese cuisine. The word 'panko' comes from the Japanese words 'pan', meaning 'bread', and 'ko', meaning 'flour' or 'powder'.

You can make your own panko breadcrumbs at home by removing the crusts from a loaf of white bread and crumbling it into coarse crumbs, either with your hands or a food processor. Then, you bake the crumbs in the oven at a low temperature (around 300°F/150°C) until they are dry and crispy, but not browned. Once cooled, they can be stored in a dry place for up to 3 months.

Panko breadcrumbs are the perfect choice for deep frying if you want a light and crispy coating without too much bready flavour.

Using panko breadcrumbs for shallow frying

Panko breadcrumbs are a great option for shallow frying. They are Japanese-style breadcrumbs that are made from bread without the crust, resulting in a lighter and airier texture. This also means that they absorb less grease and stay crispier for longer than traditional breadcrumbs.

To shallow fry with panko, you can follow these steps:

• Prepare your food item by slicing or butterflying it, if necessary. For example, with chicken, you would want to butterfly the breasts by slicing them in half lengthwise.
• Set up a standard breading station: place flour in one shallow bowl, beat eggs in a second shallow bowl, and combine panko with any desired seasonings in a third bowl.
• Dip your food item in the flour, shaking off any excess, then coat it in the egg wash, and finally, press it into the panko mixture until fully coated.
• Heat a large skillet or frying pan over medium-high heat with your choice of frying oil. Vegetable oil, canola oil, and avocado oil are some options. Heat the oil to around 300°F (150°C) and use a thermometer to monitor the temperature.
• Fry your food item for a few minutes on each side until the panko is golden brown and the food is cooked through. For chicken, this usually takes around 4-5 minutes per side, but the timing will depend on the specific food item.
• Remove the food from the pan and place it on a wire rack with a paper towel underneath to drain any excess oil.
• Serve while warm with your favourite dipping sauce!

Panko breadcrumbs are very versatile and can be used for a variety of dishes beyond fried chicken. You can use them to bread meat, shrimp, or vegetables, or even try them as a crunchy topping for baked dips, casseroles, or mac and cheese.

Deep-frying panko breadcrumbs' downsides

Panko breadcrumbs are a popular choice for deep-frying as they are designed to create a deliciously crispy, non-greasy texture without adding too much bready flavour. However, there are some potential downsides to consider when deep-frying with panko:

Breading Can Get Too Dark or Burn: Panko breadcrumbs are larger and take on a deeper golden colour when fried. This can be desirable for some dishes, but if the food being fried takes longer to cook, the breading may become too dark or burn. For example, when frying chicken with panko, it is recommended to use boneless, pounded, or butterflied chicken pieces to ensure even cooking and prevent the breading from burning.

Cuts Up the Mouth: The super-crispy texture of deep-fried panko can be a downside for some people, as it can be quite hard and cut up the roof of the mouth. This is a matter of personal preference, but it is something to be aware of when serving deep-fried panko to others.

Oil Absorption: While panko is designed to be less absorbent than regular breadcrumbs, it can still absorb oil during the deep-frying process. This can affect the texture and taste of the final product, making it greasier and potentially affecting the health profile of the dish.

Cooking Time and Temperature: To get the best results and a truly crispy texture, panko needs to be cooked at a high temperature. This means that deep-frying temperatures and times need to be carefully monitored to ensure the food does not burn or become overcooked.

In summary, while panko breadcrumbs can create an incredibly crispy and delicious deep-fried coating, there are some potential downsides to consider, such as the possibility of burning, the hardness of the final texture, oil absorption, and the need for careful temperature control.

How to make panko breadcrumbs at home

Panko breadcrumbs are a variety of Japanese-style breadcrumbs traditionally used as a crunchy coating for deep-fried foods. They are made from bread without the crust, which is why they are so light and airy.

Ingredients:

1 loaf of soft, crustless white bread (or whole wheat bread)

Utensils:

• Food processor or blender
• Baking sheet
• Airtight container

Method:

• Cut the crusts off the bread.
• Cut the bread into 1- to 2-inch strips.
• If you have a food processor, fit it with the shredding disc. If you are using a blender, you may need to cut the bread into smaller pieces.
• Turn on the food processor or blender and process the bread in small batches until you get a coarse, crumbly texture. Be careful not to over-process, as this can result in large clumps of wet bread.
• Preheat your oven to a low temperature (around 140-150°C/250-300°F) with the fan on.
• Spread the breadcrumbs in a thin layer on a baking sheet covered with baking paper.
• Bake for 20-30 minutes, stirring occasionally, until the breadcrumbs are dry and crispy but still a pale colour. Be careful not to let them brown.
• Allow the breadcrumbs to cool completely, then store in an airtight container. They should stay fresh for a few weeks at room temperature or a few months in the freezer.

And there you have it—homemade panko breadcrumbs, ready to use in your favourite recipes!

Panko breadcrumbs' substitutes

Panko breadcrumbs are a Japanese specialty, made from white bread without the crust. The bread is processed into flakes and then dried, resulting in a very crunchy texture. While nothing can match the satisfying crunch of panko, there are several substitutes that can bring a similar level of crispiness to your dish. Here are some alternatives to panko breadcrumbs:

Crushed Rice Cereal

Using crushed rice cereal, such as Rice Krispies, is a popular alternative to panko breadcrumbs. It provides a similar crunchy texture and works well as a coating for dishes like chicken strips.

Cornflakes

Plain, unfrosted cornflakes are a gluten-free option that can be crushed and used as a substitute for panko. They have a neutral flavour and a crispy texture, making them ideal for breading or as a topping.

Crackers

Crackers are a versatile substitute for panko breadcrumbs. Simply crush them using a food processor or a rolling pin and use them in place of panko. Cheese crackers, such as Cheez-Its, can add extra flavour to your dish.

Potato Chips

Crushed potato chips can also be used instead of panko breadcrumbs. They are naturally gluten-free and provide a crunchy texture. Be careful not to crush them too finely, as you want to retain some texture for your coating.

Bread Crumbs

Dry bread crumbs, made from leftover white or sourdough bread, can be used as a substitute for panko. Simply crumble the bread, leaving out the crusts, and toast them in the oven for a few minutes. This will give you a similar crunchy texture to panko.

Pretzels

Pretzels can be an unexpected but tasty substitute for panko breadcrumbs. Pulse them in a food processor or chop them into small pieces to use as a coating or topping. Remember that pretzels usually have a salty exterior, so you may need to adjust the amount of salt in your dish.

Nuts

Chopped nuts, such as almonds, walnuts, or pecans, can be used as a gluten-free and protein-packed substitute for panko. They won't absorb liquid like bread crumbs, but they will provide a crunchy texture and a golden brown colour when toasted.

Matzo

Matzo, a dry, unleavened bread, can be crushed and used as a substitute for panko. It is a versatile ingredient that can be used as a crunchy topping or coating for various dishes. However, store-bought matzo meal tends to be very fine, so it's best to crush it yourself to retain some texture.

Frequently asked questions