To be honest, I’m a panko fanatic. Ordinary breadcrumbs just don’t satisfy me anymore. So when I discovered an easy method for making homemade panko, I was thrilled. It’s simple, wholesome, and incredibly useful in the kitchen. I had to share it.
Panko can be expensive and store packages are often tiny — I can go through a whole bag when making a single batch of healthy chicken fingers. Now that I can make my own, I plan to use panko on everything. Think panko-crusted bacon, panko-topped casseroles, and countless other crunchy treats.
The process is extremely straightforward. Cut the bread into strips, attach the shredder disc to your food processor, and feed the bread through. The result is larger, flakier crumbs than standard breadcrumbs, which is what gives panko its signature crunchy texture.
Notice how the crumbs are chunkier and irregular? That airy structure is what crisps up so nicely when baked or fried.
Spread the crumbs on a baking sheet and bake until they’re just crispy — take care not to brown them. This keeps the color light and the texture delicate.
And just like that, you have quick, homemade whole wheat panko. It’s surprisingly simple and very satisfying to make from scratch.
Homemade Whole Wheat Panko
Yield: about 3–4 cups
Ingredients:
8 slices 100% whole wheat bread
Directions:
- Preheat the oven to 300°F (about 150°C).
- Cut the bread into strips that will fit your food processor feed tube.
- Fit the shredder or grating attachment to your food processor and process the bread into coarse crumbs.
- Spread the crumbs in an even layer on a baking sheet.
- Bake for about 6–8 minutes, stirring or shaking the pan every 2 minutes. The crumbs should become crisp but should not brown.
- Let cool completely, then store in an airtight container for future use.
I used these crumbs recently to coat asiago breaded pork chops and the result was incredibly crisp and delicious — we couldn’t get enough. If you haven’t tried panko yet, I highly recommend it. The texture it adds is consistently excellent and works well on everything from chicken and pork to vegetables and seafood.