Breaded Mozzarella Cheese Sticks Recipe

Cut each mozzarella stick in half crosswise if you prefer shorter sticks (optional). Pat each stick dry with paper towels to remove surface moisture—this helps breading adhere and reduces splatter during frying. Place sticks on a tray and freeze for at least 30 minutes (preferably 1 hour) so cheese firms up.

Prepare dry dredge

In a shallow bowl or plate combine 1 cup all-purpose flour and 1 tablespoon cornstarch (if using). Season with a pinch (about 1/4 tsp) of salt and stir. This is the first dredge to help egg stick.

Prepare egg wash

In a separate bowl whisk together 3 large eggs and 3 tablespoons whole milk until homogeneous and slightly frothy.

Prepare breadcrumb mix

In a third shallow bowl combine 2 cups breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon dried Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix well so seasonings are evenly distributed.

Set up the three-station breading line: flour dredge, egg wash, breadcrumb mix. Working with a few sticks at a time (3–4), dredge a frozen mozzarella stick in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press evenly into the breadcrumb mixture so the stick is coated on all sides. For extra-secure coating, return the coated stick to the egg wash and then again to breadcrumbs (double-dip). Place breaded sticks on a parchment-lined baking sheet and return to the freezer for at least 15 minutes—this step prevents cheese from leaking during frying.

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1–1.5 inches. Heat oil over medium-high heat until temperature reaches 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb into the oil; it should sizzle and brown slowly.

Fry the breaded mozzarella sticks in batches of 4–6, depending on pan size—do not overcrowd. Fry each batch 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. Keep an eye on them; overcooking can cause faster cheese melt-through. Use a slotted spoon or tongs to transfer sticks to a wire rack or paper towel-lined plate to drain. Let rest 1–2 minutes before serving; cheese will be very hot.

If you prefer baking: preheat oven to 425°F (220°C). Place breaded sticks on a parchment-lined baking sheet and spray lightly with cooking oil. Freeze 15 minutes, then bake 8–10 minutes until golden, flipping halfway. For extra crispiness, broil 30–60 seconds at the end while watching closely.

Serve the breaded mozzarella sticks immediately with warmed marinara sauce for dipping. Allow sauce and sticks to cool slightly to avoid burning the mouth on hot cheese.