I made chicken goujons coated in breadcrumbs last night and had a go at making my own breadcrumbs. I cut two slices of bread (high end sliced loaf, not cheap white) into cubes and blitzed them in a food processor. Then I put them in the oven on 200C for 15 mins to dry them out.
The end result was tasty, but the breadcrumbs lacked the crunchy texture of shop - bought panko breadcrumbs. How can I make my own version crunchier?