Anytime that something calls for crumb coating, I use panko crumbs and find that it always makes for a better result. I also find that when I have to fry something (like eggplant for eggplant parm) that if I use cornstarch rather than flour as part of the coating, it will absorb less fat. Have no idea why but it really does work.
Forget "seasoned breadcrumbs". Buy some good quality Italian, French, Portuguese,etc. type bread, cut it up into about 2×2 pieces, throw it in the processor and ,Presto! bread crumbs. If you want seasoning, add what you want, Italian, Japanese, French, Cajun,etc.
If you have any of those awful round cans of crumbs in your pantry throw them out immediately – they are bad for your moral development and may even lead you down a wrong road to who knows what evil end.
Panko is It !
OOOH, they do make the crunchiest coating for fried fish!![:p][:D] Did some croaker filets the other week, dusted them with Wondra, dipped them in egg beater & coated with panko w/Old Bay. [:D]
I’ll have to stop by one of our larger grocery stores and look for those! The store out where I live doesn’t know what Asian is I don’t believe…in other words I’m kind of in the country.
These days I buy a lot of the Japanese Panko breadcrumbs. You can usually find them in the Asian food section of the supermarket. They are a larger, whiter flake then regular breadcrumbs and look especially nice when used as a coating.
I agree with RubyRose. If they meant Italian, they would have said Italian, because often the oregano/basil/garlic that is added to Italian breadcrumbs might not go with the dish in question. Even for Italian dishes, I use plain. I might season with my own Italian seasonings, or I might not, again, depends even on the particular Italian dish I am making.
We have Vigo and Progresso in the part of Florida where I live, and both brands only have the italian and plain. Hmm, maybe I’ll let my husband decide!
When a recipe calls for seasoned bread crumbs, I use plain but add a little salt, pepper, and paprika to them.
4-C brand makes a type called "seasoned" breadcrumbs, which I used to buy when I lived in the New York City area – don’t see them down here in Delaware, though. They were good, but I don’t know what exact seasonings were in them – onion and garlic for sure. They were not the same as Italian breadcrumbs. I looked for them when I made breaded pork chops the other day, but I had to settle for the italian kind.[:)]
The recipe in question is for fried chicken tenders. I can fry up some mean chicken, but it seems whenever my husband and I go out he ALWAYS orders chicken tenders, I prefer chicken with bones. So I thought I’d change things up a bit and make "tenders". I think I’ll go with the plain crumbs and season them myself. Now, any good recipes for honey mustard???
I always assume they mean the one with seasoning added, like Italian. That’s the only one I’ve seen in stores. Maybe they are being vague to give you the option of seasoning your own if you like.
I use alot of italian bread crumbs at home when making meatloaf, meatballs, etc. but, when a recipe calls for "seasoned" bread crumbs, what exactly are they refering too? My guess is that it would be bread crumbs you season yourself..right? wrong? The only types of bread crumbs I see on store shelves is italian and plain. Pardon if this seems like an idiotic question….have any of you seen any other types?
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