Breadcrumbs are most often used in cooking to either coat a vegetable or meat, add crunch as a topping, or give structure and absorb moisture when mixed into a meatloaf or casserole. If you run out, you have several options. With this in mind, it's important to know what the breadcrumbs are doing in the recipe you're using before you replace them with something else. Here are 11 substitutes for breadcrumbs and the best ways to use them in your recipes.
Substitutes In Coatings And Toppings
Cornflakes
Eggplant parmesan, fried squash, and mac and cheese can all benefit from a layer of buttery herbed breadcrumbs to create a crisp and flavorful exterior to an otherwise soft vegetable or side dish. If you need to replace breadcrumbs used for this purpose, use crushed cornflakes or other unsweetened cereal. Still lending a lot of crunch, cornflakes that are crushed before coating a vegetable or piece of meat soften slightly as they cook and offer a subtle sweetness that pairs well with the addition of dried herbs like parsley, rosemary, and thyme.
It's a good way to add texture, like in our Za'atar Cornflake "Fried" Chicken. Use either herbed crushed cornflakes or plain crushed cornflakes in the same way you'd use breadcrumbs to coat a vegetable or cutlet dredged in egg or to top a dish like mac and cheese or broccoli casserole before it goes into the oven.
Hector Manuel Sanchez
Crushed Chips Or Pretzels
Look to your pantry for that bag of chip crumbs no one will eat. They are perfect for when you need to substitute in a pinch. They’re crispy and crunchy and add lots of texture to a dish. Flavored chips may also add zing to your topping. For larger pieces, add a handful of pretzels or chips to a resealable bag and crush them with a rolling pin. Keep in mind that chips and pretzels are often salted, so you may need to adjust any salt in the recipe.
Croutons
If you have croutons in your pantry, you’re halfway to a crispy coating. The first step of toasting has been done for you. Just give them a whir in the food processor until crumbs reach the desired size.
Nuts Or Seeds
Sunflower seeds, almonds, and sesame seeds are all great breadcrumb alternatives. Chop larger nuts finely in a food processor. Seeds like sesame are already small enough and can be used as is. Use a variety of nuts as a coating for chicken, fish, or pork; just pulse them finely so they will stick.
Parmesan Cheese
It may not seem like Parmesan cheese works as a coating in place of breadcrumbs, but since it doesn’t melt fully, it gets a crunchy texture as it cooks. It also adds a nutty, cheesy flavor to the meal. Our Parmesan Crusted Chicken combines the cheese with breadcrumbs for crunch.
Substitutes That Act As A Binder
Oats
For an ingredient that's stirred into something like meatloaf, hamburger meat, or a moist casserole, there are several alternatives. The first is quick-cooking oats or "instant" oats. These oats have been treated to readily absorb moisture and cook quickly, making them an ideal substitute to absorb excess moisture and lend body to an otherwise loose or liquid dish. Replace the amount of breadcrumbs called for in a recipe with twice the amount of oats.
Rice
Another incredible ingredient that will bulk up a meatloaf or thicken a casserole is cooked rice. Prepare rice per package instructions but cook the rice in equal parts milk and water. This gives the rice extra richness, and the natural starches in the cooked rice will thicken and absorb the liquid in the dish while it bakes.
Cornbread
Crumbled cornbread can be another great alternative to breadcrumbs, offering a little sweetness while soaking up unwanted moisture. It's also a good way to use up any leftovers.
Substitutes For Any Purpose
Homemade Breadcrumbs
If you have bread, you can easily substitute premade breadcrumbs by making your own at home. They’ll work for coatings, toppings, or adding to a filling. Almost any bread will work for this. Use leftover hot dog buns, stale sandwich bread, or dinner rolls. Simply toast slices at 300 degrees Fahrenheit for about 15 minutes, then pulse in a food processor.
Our recipe for baked tomatoes calls for tearing bread into small pieces, tossing it with herbs and butter, and baking until golden. Pulse in a food processor for fine crumbs. Green Beans with Bacon Breadcrumbs calls for toasting fine breadcrumbs in a skillet in bacon drippings until golden, about 8 minutes.
Panko
Panko are Japanese breadcrumbs made from a special crustless white bread that is processed into coarse flakes and dried, giving them crunch. The crumbs are larger than regular breadcrumbs and absorb less oil so they have more crunch and a lighter exterior. Use panko in place of breadcrumbs as a topping, coating, or binder.
Crackers
Crackers are a good choice for fillings like meatballs or burgers because they absorb liquids and bind the same way breadcrumbs do. Grab a sleeve of crackers and crush them in a bag with a rolling pin or pulse until finely ground in a food processor.
Frequently Asked Questions
How can I get a crunchy coating for chicken without breadcrumbs?
Crushed cornflakes are a great swap when you want a crispy exterior. They’re already crisp and create a crunchy texture when cooked.
How do I get the coating to stick to chicken?
Whether you’re using breadcrumbs or crushed chips, the trick to getting the breading to stay on your chicken as it cooks is to start with chicken that’s been patted dry. Chill the dredged and breaded chicken for 30 minutes before cooking as that will help the coating adhere.
Can I use flour instead of breadcrumbs?
It’s best not to use flour instead of breadcrumbs. While you can use flour to coat chicken, it won’t have the crisp texture that breadcrumbs or an alternative can provide. Don’t use flour as a binder in meatballs because the mixture will become paste-like.
This article was written by Micah A Leal from Southern Living and was legally licensed through the DiveMarketplace by Industry Dive. Please direct all licensing questions to legal@industrydive.com.
