What can I substitute for panko breadcrumbs?
Running low on panko breadcrumbs? Here are the best verified substitutes, including how to adjust your measurements.
About panko breadcrumbs
Panko breadcrumbs are a style of Japanese breadcrumb made from crustless white bread that is processed into large, airy flakes rather than fine crumbs. Their open, irregular structure absorbs less oil during frying, resulting in an exceptionally light and crispy coating that stays crunchy longer than standard breadcrumbs. They are widely used in Japanese cuisine for dishes like tonkatsu and karaage, and have become a staple in contemporary Western cooking for crumbing and topping baked dishes.
Best substitute
homemade breadcrumbs from day-old white bread
Tear crustless day-old white sandwich bread into chunks and pulse briefly in a food processor to create coarse, irregular crumbs that closely mimic panko's light texture. Spread on a tray and dry in a low oven (120°C) for 10 minutes before using.
Use 1 cup for every 1 cup of panko
fryingbakingcrumbingtoppings
Alternative
standard dried breadcrumbs
Fine dried breadcrumbs are denser and absorb more oil than panko, producing a slightly heavier, less airy crust. They work adequately in most recipes but will not achieve the same level of crunch or lightness, especially for deep-frying.
Use 1 cup for every 1 cup of panko
fryingbakingcrumbingmeatballsmeatloafNot suitable for: achieving light crust
Alternative
crushed cornflakes
Lightly crushed cornflakes replicate panko's coarse, flaky texture and deliver an excellent crispy coating when frying or baking. Crush them roughly by hand or in a zip-lock bag with a rolling pin to keep the pieces relatively large.
What is panko breadcrumbs called in other countries?
| Country | Name |
|---|---|
| Australia | panko breadcrumbs |
| JP | パン粉 (panko) |
| United Kingdom | panko breadcrumbs |
| United States | panko breadcrumbs |
Common names for panko breadcrumbs
Japanese breadcrumbspanko crumbspanko