Our breadcrumbs are made from grinding yeast-risen bread, which is baked using electric current instead of heat. This type of bread has no crust; instead, the entire loaf consists of the soft and airy bread center. Our breadcrumb adds crispiness but, being neutral in flavor, it does not overpower the item it is coating. The Breadcrumbs combines perfectly with all types of seasoning ingredients. During frying they develop light, flaky breadcrumbs with an airy, a delicious crunchy texture. They’re an excellent coating for fried seafood, poultry, vegetables and meats-even fruits! Suitable for vegetarians and vegans.
The top three reasons you should use our breadcrumbs in your recipes include:
- Adding a light, crispy texture when used as a coating or topping.
- Creating great plate presentations.
- Retaining moisture when used as a mix in to many food items such as meatloaf, meatballs, crab cakes, and stuffing.
II. Storage Instructions & packing
- Store in a cool, dry place. Once opened, store in an airtight container and consume within 30 days.
- Packing: 500g or as buyer’s request
III. Are you interested in private labeling?
- Contact us, select your product and create your own private label.
- You can choose from the following lines: Flour & starchmix.
- Make your products unique while respecting the environment: choose your packaging with our different formats and 100% recyclable materials.
- Our graphic team can assist you with the creation of your brand with a captivating and eye-catching packaging, which will help your business grow, while respecting the norms and regulations of your country.
IV. How to make Crusted Chicken Strips
An easy recipe for chicken strips coated in breadcrumbs and seasoned flour.
- Candy Thermometer
- lb chicken thighs boneless, skinless
- 1 1/2 cups panko breadcrumbs
- 2 tbsp furikake optional
- 1 cup all purpose flour
- 1 tbsp salt
- 1 tbsp white pepper
- 2 tsp garlic powder
- 3 eggs
- 2 cups vegetable oil
Honey Mustard Dipping Sauce
- 1/4 cup mustard
- 1 tbsp honey
- Cut chicken into ~1 inch wide strips. Don’t worry about the pieces being uniform.
- Prepare your coating. Take out 3 bowls. Add the breadcrumbs and furikake to one bowl and mix. Next, add the flour, salt, white pepper, and garlic powder to the second bowl. Lastly, add the eggs to the third bowl and whisk.
- Take a chicken strip and dip it into the flour mixture, then the eggs, and lastly the breadcrumbs mixture. Repeat the process for all of the chicken strips.
- Prepare a baking sheet by lining it with paper towels. Set aside.
- Heat vegetable oil in a cast iron pan or dutch oven to 375 degrees F. Make sure the vegetable oil comes up 2 inches in the pan. Adjust the oil to the pan you are using.
- Fry each chicken strip for 3-4 minutes until the outside is golden and the inside is cooked. Fry in batches, so you don’t crowd the pan. Once cooked, place chicken strips on the prepared baking sheet. The paper towels will drain excess oil.
- Serve with dip of choice. We chose to serve it with a honey mustard dipping sauce. Mix mustard and honey together and serve.