Oils, broth, rice and pantry

Panko: what it is, how to pick and store it

Japanese-style breadcrumbs: big, airy flakes that stay crunchier than fine dry breadcrumbs, for breading and toppings.

How to pick it

Plain panko, seasoned yourself. Fine dry breadcrumbs work but come out denser.

How to store it

Airtight in a cool, dry cupboard.

Out of panko? What to use instead

  • Panko and dry breadcrumbs: The same amount, either way. Panko is lighter and crunchier; fine crumbs make a denser, more even coating and a firmer binder.
  • Crushed crackers or cornflakes: The same amount. Crackers are saltier (cut other salt); cornflakes are extra crunchy and slightly sweet.
  • Rolled or quick oats: The same amount. A moist, tender binder; they don't crisp like crumbs.
  • Gluten-free panko or crushed rice cereal: The same amount. Crisp and light; rice cereal browns fast, so watch the oven.

Swaps for breadcrumbs, with what changes

Recipes with panko (15)

More recipes with panko

More oils, broth, rice and pantry

Olive oilVegetable oilRiceChicken brothTomato pasteBeef brothVegetable brothAll 60 ingredient guides

Pick and store tips are in our own words. Storage times and safe temperatures are only shown where a U.S. government source gives them, named on each line; for anything not listed here, see USDA's FoodKeeper app.