What Can You Use Instead of Breadcrumbs?

Without breadcrumbs, the most practical option is to grate or blitz stale bread. Homemade crumbs are a bit coarser than the packaged kind, so fried food browns a touch darker and comes out a bit crunchier. The second option depends on the job: whether the crumbs are binding a meatball mix or forming a crisp outer crust on a schnitzel decides which substitute fits better. The grind size of the crumbs matters too; finely ground crumbs give a smoother coating, while a coarser grind leaves a more pronounced crunch. Adjust how long you run the processor depending on which result you want. How the coating absorbs moisture matters too; when coating, apply flour first, then beaten egg, then the breadcrumbs last, or the coating won't stick properly. How moist the coated ingredient is also affects the breadcrumb swap; a wet surface, like marinated chicken, softens the coating faster no matter which crumb you use. Always pat the ingredient dry with a paper towel before coating it. Serve the coated dish right after cooking; left to sit, the coating absorbs moisture and softens no matter which crumb was used. Can panko replace classic breadcrumbs? Panko has larger, drier crumbs than classic breadcrumbs, giving the coating a much more pronounced crunch; it's especially favored for tempura and coated chicken. Panko absorbs less oil than classic breadcrumbs, so the coating stays less greasy after frying; if a recipe calls for classic breadcrumbs and you use panko instead, shorten the frying time by about a minute. If you are coating chicken, make sure the thickest part still reaches 74°C / 165°F, even with the shorter time. How well does stale bread replace breadcrumbs? Crustless stale bread, grated or blitzed in a food processor, can be used straight in place of breadcrumbs. It's damper than the packaged kind, so drying it on a tray for about 10 minutes first noticeably improves the result. Coating made with stale bread crumbs turns out a bit thicker, so add 1-2 minutes to the frying time, or the inside can stay undercooked. What can replace breadcrumbs in a meatball mix? In a meatball mix breadcrumbs work as a binder; soaked and squeezed bread, or plain rice flour, can take their place. Soaked bread gives the mix a softer, moister texture. If you use rice flour, use about half the amount of breadcrumbs called for — it absorbs less liquid, and too much leaves the mix dry. Can cornflakes or crackers replace breadcrumbs? Unsalted cornflakes or plain crackers, crushed in a food processor, can replace breadcrumbs; this swap gives a noticeably crunchier result on schnitzel or coated chicken in particular. If you use a salted variety, cut back the salt elsewhere in the mix or coating, or the dish ends up too salty. What works for a gluten-free coating? For a gluten-free coating, cornmeal or gluten-free breadcrumbs both work; cornmeal leaves a thinner crust and browns faster than wheat breadcrumbs. Food coated in cornmeal should be cooked over medium heat; on high heat the outside burns before the inside has time to cook through.