Best Fried Bread Crumbs Recipes

CHICKEN FRIED WITH BREAD CRUMBS

Steps:

• Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
• Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.
• Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.) Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.

FRIED BREAD CRUMBS

Steps:

• Just a heads up-this takes a lot of attention or it will burn!
• Preheat frying pan (medium heat). Mix all the ingredients together. Coat the entire pan with the oil. Add the bread crumb mixture and toss to absorb all of the oil. Keep tossing the bread crumbs evenly so they do not burn. Remove from the pan once they are a deep, golden color of tasty goodness!
• Top off your bowl of spaghetti with this and you'll never want it any other way!

PASTA WITH FRIED PEPPERS & BREAD CRUMBS

Steps:

• Heat oven to 325˚F.
• Bake bread cubes until hard, about 15 minutes.
• Transfer to a food processor; process into coarse crumbs.
• Heat 1/4 cup oil in a 12" skillet over medium heat.
• Add crumbs; cook, stirring occasionally, until golden, 8-10 minutes.
• Transfer crumbs to a bowl.
• Wipe out skillet; heat remaining oil over medium-high heat.
• Add chiles and toast, turning once, about 45 seconds.
• Transfer to a plate; let cool.
• Tear chiles into 1" pieces.
• Reserve oil in skillet.
• Set reserved skillet over medium heat and add anchovies; cook, breaking them apart with a wooden spoon, for 1 minute.
• Add garlic and tomatoes; cover; cook, stirring occasionally, until tomatoes soften and burst, about 10 minutes.
• Mash tomatoes and season with salt and pepper.
• Remove from heat and set aside.
• Bring a 6-qt. pot of salted water to a boil.
• Add pasta; cook until al dente, about 10 minutes.
• Drain, reserving 1⁄4 cup water.
• Transfer pasta and water to reserved skillet of tomatoes over high heat.
• Toss to combine; cook until sauce thickens, 1-2 minutes.
• Transfer pasta to a platter; sprinkle with bread crumbs and chiles; drizzle with a little oil.
• Enjoy!

DEEP-FRIED SALMON FILLET WITH MUSTARD AND JAPANESE BREAD CRUMBS

Steps:

• Heat peanut oil to 365 degrees. Cut salmon into 16 pieces. Coat salmon with Dijon mustard, dip in beaten eggs and coat with the bread crumbs. Deep fry in hot oil until crisp and golden brown.;