Who needs the box stuff when you can make your own Homemade Italian Bread Crumbs?
Bread crumbs go fast in my kitchen. I use them in so many recipes, from chicken Parmesan to baked cod. Back when I used to just buy a box, I always felt like I’d run out at the worst moment possible—I’d have nearly all my cutlets breaded with usually two left, before I’d need to rush to the store for more. Ugh. So annoying. Then there’s the long list of ingredients: bleached enriched flours, several preservatives, and who knows what else. Homemade Italian bread crumbs at home are fresher, cheaper, and I’d argue even tastier.
Homemade Italian bread crumbs are also the easiest way to rescue soon-to-be-tossed bread from its trip to the trash. You can basically use any type of bread, but my favorites are sourdough, focaccia, or whatever artisan loaf I picked up from my local bakery.
Sometimes I read “homemade” and automatically assume it’s a complicated recipe that’ll take a good couple of hours. Not so with these Italian bread crumbs. It’s novice-friendly and doesn’t require much of your attention. You’re looking at 20 minutes out of your day. That’s sitcom length. I could put on an episode of Parks and Rec and be done before the credits roll.
Italian bread crumbs are different than the standard variety due to the herbs like oregano, thyme, and rosemary. With a bit of onion and garlic powder, these crumbs cling perfectly to cod, chicken breasts, and your next Sicilian steak—I also love sprinkling the stuff on pasta bakes.
If you ask me, homemade Italian bread crumbs rival anything store-bought. They pack a more potent flavor and crisp up really nicely on meats. However you use them, you’ll taste the difference!
What’s the best bread for bread crumbs?
I’ve made my fair share of homemade bread crumbs, and the truth is, you can use whatever you have lying around. Because yes, I’ve definitely made batches with Wonder Bread, and my recipes have turned out fine. However, I can also tell you that the better the bread, the better the bread crumbs. Ciabatta, sourdough, and focaccia—all of these offer a good crust and chew. They’re simply sturdier and toast really well. Softer loaves, particularly mass-produced ones, tend to be finer and don’t toast as well. Even still, if that’s what you have on hand, you’ll be okay. The herbs and spices go a long way to help the flavors shine.
How do I store leftovers?
Refrigerate for up to 2 weeks in an airtight container or keep up to 3 months in your freezer—you can use a freezer-safe plastic bag as well. Also, you don’t need to thaw the bread crumbs before using them. They stay fairly loose in the freezer, so feel free to sprinkle them straight on your chicken Parmesan!
Serving suggestions
Homemade Italian bread crumbs enhance so many recipes. I love using them on Breaded Chicken Drumsticks. KFC has got nothing on these bad boys. And when you make homemade Italian bread crumbs, suddenly your Chicken Parm Sandwich tastes better than the restaurant. Add a tablespoon or two to these Italian Fried Artichoke Hearts, and also, let me state the obvious—Spaghetti and Meatballs are always better with homemade bread crumbs. Your meatballs will taste so good you’ll want to roll out the checkered tablecloth.
Homemade Italian Bread Crumbs
Ingredients
- 1 pound day-old bread any type
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 300°F. Slice the bread thinly and arrange the slices in a single layer on a baking sheet.
- Toast the bread for 5 minutes, then flip the slices and toast for another 5 minutes until the bread is dry but not browned. Remove from the oven and let cool on a wire rack.
- Break the toasted bread into pieces and place them in a food processor. Pulse in batches until you achieve fine crumbs. For a finer texture, add some of the chopped parsley in the final batch and pulse briefly for about 20-30 seconds.
- In a large bowl, combine all the bread crumbs with the remaining parsley, dried oregano, dried thyme, dried rosemary, onion powder, garlic powder, salt, and black pepper.
- Place the finished bread crumbs in an airtight container. They will keep in the refrigerator for up to two weeks or in the freezer for up to three months.
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