How to Make Breadcrumbs
The best breaded dishes use homemade breadcrumbs
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
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.
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.
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