29 Yummy Dishes You Can Make With Panko

Panko is a must-have kitchen pantry staple for any home chef that loves the sound, texture, and taste of a crunchy, crispy, breadcrumbed coating. So that's everyone, right? Before you contest that you can easily make your own using stale bits of bread, in this case, it's not the same. While ordinary breadcrumbs may suffice for certain recipes, it's Japanese-style panko that makes many dishes stand out. Think deep-fried bites like chicken nuggets and fried green tomatoes, breaded escalopes, and panko-topped casseroles and pasta dishes. 

Panko is different from other breadcrumbs. It's made from bread without the crusts, which results in a light, dry, and airy final product (via Allrecipes). If you want a more delicate crumbed texture — rather than a heavy, denser crumb — then panko is the best choice. Trust us, it makes a difference. If you're looking for some culinary ideas for these game-changing crumbs, then here are dozens of yummy dishes you can make with panko, from all-American snacks to Italian classics. 

If you're trying to stay away from deep-fried food, try these air-fryer nuggets, which are a way healthier option — and far better than buying some bland and processed store-bought chicken nuggets. Panko mixed with Parmesan gives these bite-sized kids' dinnertime favorites a wonderfully cheesy crunch. Just make sure you don't overcook them. Get creative with dips: Make horseradish-mayo, combine Sriracha with Worcestershire sauce, or stick with classic ketchup. Garlic mayonnaise with lemon is fresh, or try honey-mustard, ranch dressing, marinara, or barbecue sauce. 

Recipe: Air Fryer Chicken Nuggets

If you're an onion ring lover, and know you're not alone, then you're probably always searching for the ultimate recipe. Here it is, and if you're not sure if you prefer battered or breadcrumbed rings, then you'll be happy that you can have both. It's the thin batter coating followed by an outer layer of panko that creates that sublime culinary magic between the craggy breadcrumbs on the outside and the silky onion interior. You can customize this all-time favorite snack by adding garlic powder or paprika to the dry ingredients. 

Recipe: Crispy Fried Onion Rings

An Italian snack or appetizer you can't help but fall in love with is arancini. What's not to adore about deep-fried Parmesan-laden risotto balls stuffed with stretchy mozzarella and coated with panko? The breadcrumbs complement the cheesy flavors, while the Arborio rice creates a contrasting texture to the crunchy outside. Add meat or change the variety of cheeses if you like, or pair with a salad for more of an entree feel. Either way, just don't forget the marinara dipping sauce!

Recipe: Traditional Arancini

A panko coating elevates chicken nuggets in so many ways. Panko has a drier texture than breadcrumbs, so the outside of the nuggets turns deliciously crunchy compared to the tender meat inside. Secondly, because of this dryness, the nuggets actually absorb less oil, which means that when they're deep-fried, they come out somewhat lighter and less greasy compared to regular crumbs. Add cayenne pepper to the panko for some heat, or if you like a herby bite then sprinkle in some oregano. Use your hands to make sure the nuggets are fully coated. 

Recipe: Crispy Chicken Nuggets

Here's a delicious snack that takes minutes to prep, cook, and possibly eat too! While this recipe calls for cornstarch, panko is suggested for a crunchier result. Sprinkle on some chopped chives for a pop of color. Serve with homemade Sriracha-mayo with sweet chili sauce added, and adjust the spiciness to suit your taste. Other great dips are plain yogurt or crème fraîche. If you want to turn this dish into an entrée, serve it with rice and salad, though fries are also banging with these bites.

Recipe: Best Bang Bang Shrimp

Kids love fish sticks, and they're big fans of chicken nuggets, so they're bound to love these fish nuggets. While catfish works well because it's a mild fish, you can use cod or tilapia instead. Customize the coating by adding Cajun seasoning or some other type of chili powder into the flour, before it's coated with dry panko crumbs. To crumb the fish without too much mess, use one hand to touch the wet ingredients and the other only the dry ones. Serve with tartar sauce, honey mustard, ketchup, or cocktail sauce.  

Recipe: Oven Fried Catfish Nuggets

Crispy marinated chicken is divine, and while you can fully coat the meat in panko, this recipe suggests mixing traditional breadcrumbs with panko and Parmesan, too. That way the texture is more akin to how it traditionally should be. Leave out the capers from the marinade if you like and if you don't want the effort of flattening the chicken breasts yourself, make sure you buy thin slices. As soon as the meat's fried, squeeze on fresh lemon juice. Serve on its own, or pair with mashed potato, salad, or a creamy pasta like Alfredo.

Recipe: Chicken Milanese

Crispy panko-coated chicken escalopes are given an extra flavor boost thanks to Dijon mustard and minced garlic in the whisked eggs. To get the meat nice and flat, put each piece between plastic wrap and pound it down with a cooking mallet. If they're really big pieces, you can also cut them in half, but if you've got a big enough pan then keep them as they are. As the panko coating browns, ensure the chicken's interior temperature reaches 165 F.  Squeeze on some lemon juice and serve with salad or fries. 

Recipe: Crispy Chicken Cutlet

Give this retro Russian dish a modern upgrade by creating a crispier version of its classic crumb by using Japanese-style panko. The breadcrumbs soak up the garlic butter filling as you cut into the chicken. A delicious dining experience. To make sure the buttery center inside doesn't leak out, create a space within the meat by cutting into the widest part, and be careful you don't go all the way through. To get the perfect ratio of golden breadcrumbs and cooked-through chicken, fry your kiev first and then bake it in the oven. 

Recipe: Simple Chicken Kiev

If the phrase "crunchy, creamy, and salty" sounds appetizing, and you love fish dishes, then this outstanding breaded pan-fried cod is for you. You can use fine breadcrumbs, but panko is better, while celery salt gives the coating a distinct taste. Gather all your ingredients to make homemade tartar sauce, and make changes to suit your tastes, such as adding capers or shaved onion. If you're not a fan of dill, then use parsley instead. Garnish with lemon slices and serve with buttered rye bread, coleslaw, and fries. 

Recipe: Breaded Pan-Fried Cod

This healthier version of chile relleno is baked, not fried, but it's still flavorsome. Poblano chiles are blackened directly on the hob flame, but you can also pop them on the grill if you prefer. Don't rush charring the skins and steaming the peppers. It'll make peeling off the skins easier, and remember, you can't easily stuff a torn pepper. Finally, coating the stuffed peppers in panko gives them that all-important crunchy edge. Pair with eggs and potatoes for breakfast and chicken or beef with rice for dinner. 

Recipe: Baked Chile Relleno

While arancini are delicious, it does take time to make individual rice balls and then deep-fry them. This inspired version of the Italian classic creates the same flavors in less time with an easier recipe. To stay true to the original concept, stick to using Arborio rice. You don't want to stray from using panko breadcrumbs either. The flaky, crunchy texture is reminiscent of the coating on fried rice balls. Just make sure to fry the panko crumbs until they're golden before topping and baking your casserole. 

Recipe: Italian Rice Ball Casserole

Brown sugar and sage create a caramelized crust, enhancing this meaty marvel of a main course. Make sure the sugary rub covers the meat so that the panko can stick to the chops. Strike a balance between searing the breadcrumbs and cooking through the meat, as you don't want the panko to burn. Let the chops rest once they're done, so they taste juicier. While you can pair this dish with almost anything, you might want to serve it with a fruity chutney or a herby honey mustard sauce. 

Recipe: Classic Fried Pork Chop

You can cook up enough for the whole family with this recipe. The buttermilk marinade really tenderizes the chicken, making it juicy and giving it some acidity, so the longer you leave it the better. The panko is an essential ingredient to the crispy success of this baked dish, and because there's no egg, add some baking powder to make the coating rise a little so that it looks as if it's been fried. Cover the pan with foil if the breadcrumbs are ready, but the meat isn't.    

Recipe: Sheet Pan Fried Chicken