A List of Every Single Thing You Can Substitute For Bread Crumbs When You Run Out
So you're making meatballs or you're prepping breaded chicken, and WHABAM. It hits you: You're out of bread crumbs. You slam your cookbook closed. You drop to your knees. You beg for an answer, a quick fix. Then you remember. One time, when you were poking around online, you found this article about handy bread crumb swaps, and you saved it, knowing you'd need it in the not so far off future. Past you-future you thanks you.
(P.s. This is that article.)
These are richer in fiber than traditional bread crumbs but lacking flavor. Pulverize the oats in a blender or food processor first, then consider adding some dried herbs or seasoning before using in your recipe.
The cereal is a classic choice for its texture and not-to-sweet taste. Crush them to smithereens for a smoother coating (or if you're adding them into a mixture) or leave small chunks of cereal if you're breading chicken. You'll get an extra crunch that way.
There is life before you've dredged food in potato chips and life after. Your life after will be exponentially better. The great thing about swapping chips in for breadcrumbs is that they're pre-seasoned. Use classic ones for a salty taste, or get wild with sour cream and onion or barbecue.
Like chips, these pack a salty hit to whatever you're baking. They work best when used as a coating (crush them into tiny pieces), but you could process them until fine and use them to bind a mixture together, too.
Use crushed Saltines as a binding agent-for meatballs or meatloaf-and something sweeter, like Ritz, when you want to add a sweeter flavor.
Your favorite variety-literally any variety-will work, but only as a crunchy coating on something like a fish filet or chicken breast.
Chia seeds! Sunflower seeds! Sesame seeds! Flax seeds! Poppy seeds! They're also a super fancy way to dress up veggies or meat that need to be coated and cooked.
You could use this to bind any mixture together or to coat a pork cop. Remember, it'll give whatever you're making a slightly sweeter taste.
Pulse it a little in the blender or food processor first, then JUST. GO. CRAZY.
If you don't have actual, packaged bread crumbs in your house...you can make them yourself. I know, I know! Revolutionary! Toast a few slices, then blend them up until you've got crumbs.
So you're making meatballs or you're prepping breaded chicken, and WHABAM. It hits you: You're out of bread crumbs. You slam your cookbook closed. You drop to your knees. You beg for an answer, a quick fix. Then you remember. One time, when you were poking around online, you found this article about handy bread crumb swaps, and you saved it, knowing you'd need it in the not so far off future. Past you-future you thanks you.
(P.s. This is that article.)
#9 is a total game-changer.
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