How to Make Breadcrumbs

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Photo: Mark Shaw

Making breadcrumbs is way, way easier than making bread.

 

Ah, the joys of that which is breaded and deep-fried. Someday, your child will look up from his or her homemade chicken tender (yes, you made it) and ask you where breadcrumbs come from. This is a day you must prepare for.

"Well, sweetie/champ, it's actually quite simple. When a daddy loves deep-fried food, he goes to Food Republic and types 'breadcrumbs' into the search bar. With lots of dedication and love, a how-to on making breadcrumbs comes up and he's able to make yummy chicken tenders for you all by himself."

There you have it — with no gritty details, an answer to a question we've all asked before. Here's what you'll need to make about 2 1/2 cups of fresh breadcrumbs.

• 1 loaf crusty Italian or French bread
• A food processor

Toast the bread

Cut your bread into long sticks and toast them in a 375F oven for 5-7 minutes, or until just golden brown. Keep an eye on them, they toast quickly! Remove from oven and let cool completely — warm bread won't turn into breadcrumbs, it'll turn into mushy goo. 

Make the breadcrumbs

Using the grater plate, feed toasted and cooled breadsticks into the food processor using the plunger. No plunger? Use a chopstick or something, just be careful not to get whatever plunger you use too close to the grater plate. 

Repeat until all bread sticks are ground

Continue feeding toasted bread sticks into the food processor until you're done. Store in an airtight container in the refrigerator for up to a week, or freeze.