Making your own breadcrumbs is a breeze, right? Making your own SEASONED breadcrumbs also isn’t rocket science, but it is a tiny bit sciency.. well.. culinarily sciency. (oooh.. my spell checker is losing it’s mind.) Come with me and save some money making your own signature seasoned breadcrumbs!
BACK TO BASICS: Seasoned Breadcrumbs
For years the delectable photos on the boxes of Shake and Bake would call my name. Make me! Make your legs look all scrumptious like this! Of course I’m talking CHICKEN LEGS, folks. As scrumptious as my own legs might be (sarcasm), I went through boxes and boxes of the super convenient, pretty tasty, chemical-shitstorm-never-turn-out-like-the-pics-on-the-box, Shake and Bake. Boxes of it, for real! So one day, I was getting ready to delicious up my chicken thighs, and **GASP** I was OUT! My pantry threw up it’s arms and said no magic breadcrumbs for me.
‘Fine’ I thought. I’ll just make my own. Hence, the birth of my signature seasoned breadcrumbs happened!
This is the first recipe in a series I’ll be doing over time called Back To Basics, where we go over simple recipes that we maybe made in Home Ec, or used to make but forgot how to. OR, maybe you’re new to the cooking world and need to know these fundamental skills/recipes. Whatever the case may be, over time I will be posting a collection of easy to do recipes that take us back to square one. And this little guy is #1 on the list.
My Sad Baguette Needs Love
So when I thought, ok, I guess I need to make my own breadcrumbs here or dinner is going to be kind of anemic! And, as part of my frugal nature, the other day I was looking at my dried out, sad looking baguette, I couldn’t bring my cheap heart to throw it away. I could hear my grandma “tsk tsk”-ing me as I hovered it over the trash can. I changed my mind. It still had value past hitting a home a run with it, right? I kept it on my counter for THIS MOMENT!!! If you have that same thing going on, use that dried up sad baguette and love it up into something new and tasty!! But why not take it another step.. SEASONED breadcrumbs!! Cheap, tasty and unique!
So basically, take that big ol’baguette and break it up, crunch it up, use a mallet or a rolling pin, or heck, even your angry fists if you have them (might hurt), to break down the bread into crumbs. Put the crumbs in a bowl and season the heck out of it!
Use my recipe below if you’d like, as a starting point, and sub in, take out, add less, add more, whatever your heart desires to make these seasoned breadcrumbs. Taste it as you go so you have an idea of what your liking and what you need more of. One word of advice, – don’t be afraid to go overboard with the spices. You THINK you’re over seasoning it,.. but you’re not. The crumbs have a lot of real eastate to cover, so when spread out, the seasoning will be also, so it’s ok to be a bit heavy handed. It’s going to be unique to you!
I call it unique because it can change from time to time, but it’s basically the same concept. I’ve listed a recipe at the bottom, but feel free to switch up the ingredients as it’s pretty versatile – don’t like rosemary? Then switch it italian seasoning, or dried thyme, etc. Don’t have smoked hickory powder? NO WORRIES! Leave it out. I added it because I like the hint of a smokey flavor sometimes if I can’t grill the chicken. Like it spicy? Add some dried chili flakes or cayenne powder. Lastly, these seasoned breadcrumbs can be used on more than just chicken, my friends. Porkchops? Yes! Mozza sticks?? YESSS! Fish? YEP!! WATERMELON???? ohhh. noooo… no….. .. not on that one. But you get the idea
So g’head… shake your booty and get your OWN coating on with seasoned breadcrumbs! When you make these, please comment below and let me know what spices you used! I’d love to hear some new combinations!!
How To Make Your Own Unique Chicken Breading
- ¼ C Flour
- 1 Tb Rosemary or Italian seasoning, whatever you prefer
- 1 tsp Seasoned salt
- 1 tsp Pepper
- 1/8 tsp Hickory smoke powder Optional
- 1 tsp Chicken bullion powder
- ½ tsp Garlic Powder
- 1 C Plain Bread crumbs
Place the dry bread into a food processor and grind until fine, or simply place bread into a zip lock bag and using a mallet, rolling pin or even the broad side of a hammer, crush the bread into a very fine crumb.
Add all the seasonings and spices above, and shake well. Store in an air tight container.