Real panko is made from a special kind of crust-less white bread. The bread is baked by passing an electric current through the dough to generate heat from the inside out. The resulting crumbs, which come in varied course sizes, have an airier texture compared to traditional breadcrumbs.
Panko is easy to use. Simply coat the meat with oil, water or an egg wash, roll in panko, and bake or deep fry until golden brown. The result is a breaded meat that is not quite as heavy as product coated with regular breadcrumbs. The unique airy texture of panko allows for a crispier finish without absorbing too much oil or grease during frying.
Some panko suppliers offer seasoned breading systems for creative flavor development. Examples include Cajun, jerk, Parmesan and Thai.
In addition to true panko, which is not gluten-free, suppliers are trying to recreate that airy texture with gluten-free flours. For example, almond flour with courser granulation functions like panko. So, do quinoa and amaranth flakes. Even roasted chickpeas are being used. The latter contributes protein and fiber, improving the nutritional profile of the breaded food.