A method of manufacturing a crumb coated food product is disclosed. The method includes the steps of forming an aqueous mixture including a flour mixture having one or more flours； sodium bicarbonate； optional additives selected from processing aids, salts, colorants and, water； adding the mixture into an extruder； adding an aqueous gelling agent to the extruder； extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate； allowing the extrudate to expand to form a porous product； drying the product, and milling the dried product to form a crumb.
