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.