Home-Dried Breadcrumbs and Croutons

(June 1, 2006)

Barbara asked Lauren:
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Thanks SO much for the recipe for homemade chicken fingers. I can tell, just by reading the instructions that this might just get my kids “unhooked” from fast-food chicken nuggets. (I’m hoping!) Anyway, I’m wondering if you have any preferred “brand” of dried bread crumbs and, if so, how long do they stay good? The ones I have are in a tall canister and, because I haven’t used them in a long time, I’m not sure how to tell if they’re still OK to use in your recipe. Also, once I assemble the chicken fingers, can they be frozen? And, if so, should they be cooked or uncooked? I’m wondering if I could make a big batch and freeze some for another day. (Can’t wait to make the duck sauce!!)

Lauren says...

Actually, Barbara, I don’t use store-bought breadcrumbs (or croutons for that matter). Now, now, before you roll your eyes and think “this girl’s over-the-top with her love of cooking,” rest assured that I don’t actually “make” the bread that I use for crumbs (unless some of my homemade bread happens to be hanging around for a day or so, after baking.)

Here’s why I make them at home: I just can’t see choosing to use anything “stale” when cooking for my family and friends. And, a canister of breadcrumbs or a bag of croutons that’s been sitting on a shelf, first in the supermarket and then in a pantry at home, possibly for years is, by definition, stale. So, although the dried texture of store-bought crumbs is fine, their taste and aroma (to me) fall way short. The only way I’ve found to get all three elements: crumbs with a savory taste, perfectly dried texture and an enticing aroma, is to make the crumbs at home. Truthfully, until you’ve smelled and tasted the difference between store-bought breadcrumbs and croutons and the ones made at home, there’s no way to actually “know” the difference. But, trust me, once you’ve experience this difference, it’s very hard to ever go back.

So, here’s what I do: Making dried breadcrumbs at home is such an easy process. On a day when I have some time, I’ll purchase several best-quality (freshly baked) long, crusty Italian bread loaves (always with sesame seeds). I slice the loaves and then I toast the slices in the oven, until dry and golden. Then, I grind the slices in the food processor (or I just pulse them, for crumbs with a coarser consistency) and freeze the crumbs, stored in doubled, heavy-duty freezer bags. To use them, just scoop the crumbs from the bag, straight out of the freezer. (For croutons, you’d cut the slices into small cubes and then toast them in the oven. Then the dried cubes get sautéed or, once cool, you’ll simply store these “unflavored” croutons, in the freezer. When you want dried croutons, with a fresh taste, you’ll take some out of the freezer and sauté them.)

Oh, and I don’t recommend freezing uncooked chicken fingers. However, it’s fine to cook them and then put them in the freezer; just don’t let them get quite as golden in the pan (cook them over lower heat). Once “just” cooked and only light golden brown, remove the chicken fingers from the pan and drain them on paper towels. Once cool, you can either refrigerate the chicken fingers for a couple of days, or freeze them, in layers, in a covered container, separated by sheets of wax paper. Reheat them straight from the fridge (or freezer) on a shallow baking sheet, drizzled with a little melted butter, in a preheated 375°F for about 15 minutes (20 to 25 minutes for the frozen ones), or until hot and crisp and they become a deeper shade of brown, being careful not to allow them to overcook. Turn them over once, while reheating. Drain on paper towels and serve.

Ok, here’s the official recipe for Home-Dried Breadcrumbs and Croutons. (I urge you to try this--you won’t believe the difference!)

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Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com. Lauren hosts an hour-long, "live" weekly radio show, Food Family & Home "Matters," on 1460 WVOX.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.