Crunchier breadcrumbs 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?
You can make very crunchy crumbs using a dehydrator (probably also a very low &lt; 200 degree F oven). I frequently crumble leftover cornbread, then dehydrate, to produce super crunchy cornbread crumbs.  I am sure it would work with any bread.  Using this technique with cake also works nicely to produce a crunchy topping for sweet applications.  BTW 200C (the temp the OP provided) is way too hot. You will brown (then burn) the crumbs rather than dehydrate. Use Less than 200 F or in Celcius, less than 93C