Panko vs Breadcrumbs: How Are They Different?

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Panko vs Breadcrumbs: How are they different?

Ingredients & Consistency:
Panko is made from crustless white bread, while breadcrumbs are made with all sorts of bread, including the crusts. 

Looking at the individual pieces, panko is much lighter and flakier, and the size of the pieces are fairly large. Breadcrumbs are denser and finer, more like a grainy powder.

Applications & Best Practices:
Panko is great for frying because it's known for absorbing far less oil than other coatings. So, if you're looking for a light, perfectly golden, crispy coating, Panko is the way to go. 

Breadcrumbs can be used in frying, too, but the results can be disappointing. Not only will it absorb the frying oil, but it can burn very easily. My advice would be to use breadcrumbs when you need a binding agent (like meatballs or meatloaf). 

Price vs Shelf Life:
Typically, store-bought breadcrumbs will be cheaper than panko, but you're going to get what you pay for. 

Once you open the container of breadcrumbs, it's best to use them up quickly, before it has time to absorb moisture from the air and spoil. 

Panko has a much longer shelf life, so if you're not intending to use it all at once, that's okay. You might be paying more at checkout, but it's a great investment if you're planning to use it slowly. 


I see a lot of people talking about panko and breadcrumbs as if they're interchangeable, but it's important to remember that their differences matter. 

Save this guide for later, and you'll never have to wonder which is the right pick for your cooking needs.

- Chef Mike

#panko #breadcrumbs #cookingathome #guide