I recently had to give up gluten, which meant rethinking some of my favorite recipes that call for bread crumbs. I thought things like fried chicken cutlets, breaded fish and crispy-topped casseroles were off the menu. Gluten-free bread crumbs do exist, but I’ve found they work better as a binder in meatballs, meat loaf and the like. When it comes to crispy coatings, they don’t offer much in the flavor department.
So, the recipe developer in me got to work and discovered an excellent substitute for bread crumbs: crushed nuts. Almonds, pecans, walnuts, pistachios or any other nut in my pantry can be used to create a crispy, flavorful coating. As a registered dietitian, I also love that this swap is an easy way to sneak a little extra protein, healthy fats, fiber and important vitamins and minerals into meals. That’s exactly the kind of everyday kitchen trick I love sharing in my Simple Swaps series.
You definitely don’t have to be gluten-free to give this ingredient swap a try. Crushed nuts are also a great option for creating a naturally low-carb coating, adding a little more nutritional value to your meals or offering a different flavor than traditional bread crumbs.
Why I Use Nuts to Create a Crunchy Coating
There’s nothing wrong with bread crumbs—they’re a great way to add texture to chicken, fish and ooey-gooey casseroles. But I love swapping crushed nuts for bread crumbs to create a similar crispy coating with a little more flavor and nutritional value, while keeping my meals gluten-free. The satisfying crunch helps me eat more nuts and comes with a few other perks:
- Boosts protein: Nuts contain plant-based protein, while traditional bread crumbs offer relatively little in the protein department. It’s not a huge boost, but every little bit counts when you’re trying to add more protein to meals.
- Adds healthy fats: Nuts are rich in heart-healthy unsaturated fats. That’s another nutritional perk you don’t get from traditional bread crumbs!
- Delivers important nutrients: Nuts add gut-friendly fiber, which helps keep your digestive system happy. They also contain vitamins and minerals, like vitamin E, iron, magnesium and zinc. These nutrients support everything from energy and immune health to heart, skin and brain health.
- Brings plenty of flavor: The nut you choose can change the whole flavor of your coating. Almonds are mild and versatile, while pecans, walnuts and pistachios each bring their own nutty personality to the recipe.
The Best Nuts to Use for Crunchy Coatings
Almost any nut works as a substitute for bread crumbs. I usually use raw almonds or cashews because they’re always in my pantry and have a mild flavor that pairs well with most proteins. I also like pecans and walnuts for their toasty quality, or pistachios for their distinct nuttiness. Cashews add a buttery richness that works well as a topping on baked vegetables and casseroles, and macadamia nuts have a delicate flavor that pairs nicely with tropical-inspired dishes. Peanuts also work, but their flavor is quite distinct, so they’re not as versatile as other nuts.
Whatever you choose, I recommend reaching for raw nuts. They taste more neutral than roasted nuts and give you more control over how much they brown as they cook.
The Trick to Using Crushed Nuts Instead of Bread Crumbs
TASTE OF HOME
Once you’ve chosen your nuts, it’s time to crush them. For a casserole topping, you don’t really have to worry about how finely the nuts are crushed. You can leave the pieces slightly larger since they don’t need to cling to a piece of meat. But for coating proteins, getting the right texture is the key to making sure the nutty coating will stay in place. If the nuts are too finely ground and look like flour, they won’t add much crunch, but the nut coating can fall off if the chunks are too large.
Aim for a coarse mixture that’s not overly chunky or powdery. A few pulses in a food processor should create a mixture of small pieces for crunch and finer crumbs to help create an even coating. If you don’t have a food processor, you can put the nuts in a zip-top bag and crush them with a rolling pin or meat mallet.
How to Use Crushed Nuts as a Crunchy Coating
To use crushed nuts as a crunchy coating for chicken, pork or fish, set up a breading station (similar to the one you’d use to make breaded chicken cutlets). The secret to keeping a nut coating from falling off is giving the nuts something to grab onto, so it’s important to dip your protein in a wet coating first. Beaten eggs are the most common coating, but you can also use Greek yogurt or Dijon mustard. Then, press the protein firmly into the crushed nuts until they cling to the surface.
If you find that the nut coating falls off, even though you crushed the nuts to the right consistency, try dipping the protein first into seasoned flour. That could be all-purpose flour, gluten-free flour, almond flour or even cornstarch. This extra coating gives the wet ingredient something to stick to.
After breading your nut-crusted food, let it sit for a few minutes before cooking to give the coating a chance to stick. When it’s time to cook, handle it gently and avoid flipping too much so you don’t knock off all that good crunch.
When to Use Crushed Nuts Instead of Bread Crumbs
I use crushed nuts in a 1:1 ratio anywhere I’d normally reach for bread crumbs as a crunchy topping or coating. I especially love this swap for quick-cooking proteins, like pan-fried chicken cutlets, crispy breaded pork chops or pecan-crusted salmon. A layer of crushed nuts also makes a delicious topping for creamy baked dishes and roasted vegetables. For extra-golden, crispy results, toss the crushed nuts with grated Parmesan cheese, then sprinkle the mixture over your dish during the last few minutes of baking.
The biggest difference between cooking with nuts and bread crumbs? Nuts can go from beautifully golden to burnt very quickly. So I wouldn’t use this swap for recipes that require long cooking at high heat. Bread crumbs are also the better choice when they’re doing more than adding crunch, like absorbing moisture in stuffed mushrooms or helping bind ingredients like in meatballs, meat loaf or veggie burgers. And of course, anyone with a nut allergy should stick with another coating option.
