Cheese Sticks Recipe

Freeze cheese

If using string cheese, leave them whole. For a block, cut into 3- to 4-inch sticks about 1/2 inch thick. Arrange the cheese sticks on a tray in a single layer and freeze for at least 1 hour (or up to 2 hours). Freezing firms the cheese and helps prevent meltdown during frying.

Set up breading station

Line a rimmed baking sheet with parchment paper. In three shallow bowls or dishes set side by side: bowl 1 — place the all-purpose flour (and if using cornstarch for extra adherence, mix it into the flour); bowl 2 — whisk together the eggs and whole milk until combined; bowl 3 — combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.

First dredge

Remove a few cheese sticks from the freezer at a time so they don't begin to soften. Lightly dredge each frozen cheese stick in the flour (tapping off excess). The flour creates a dry surface for the egg to adhere to.

Egg wash

Dip the floured cheese stick into the egg-milk mixture, fully coating it. Allow excess egg to drip off for 1–2 seconds.

Breadcrumb coating

Press the egg-coated stick into the breadcrumb mixture, turning to coat all sides and pressing the crumbs on so they adhere. For a thicker, more secure crust, return the crumb-coated stick to the egg wash and then into the breadcrumbs again for a double coat.

Chill before frying

Place the breaded cheese sticks on the prepared baking sheet and return them to the freezer for 20–30 minutes. This re-freeze further helps reduce cheese leakage during frying.

Heat oil

Pour oil into a deep, heavy-bottomed pot or a deep skillet to a depth of about 2 inches (about 3–4 cups depending on vessel). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden within 20–30 seconds.

Fry in batches

Working in small batches (3–4 sticks at a time depending on pot size), carefully lower frozen, breaded cheese sticks into the hot oil using a slotted spoon or spider. Fry for 1 to 1.5 minutes, turning once, until golden brown and crisp. Do not overcrowd the pot or fry too many at once or oil temperature will drop and the cheese may leak out.

Drain

Using a slotted spoon, transfer fried cheese sticks to a wire rack set over a baking sheet or to paper towels to drain briefly. Let them rest 1–2 minutes before serving — the interior will be hot and the cheese settled inside.

Serve the cheese sticks hot with warmed marinara or your preferred dipping sauce. For safety, let diners know the centers will be hot. Leftover fried cheese sticks are best eaten immediately; if storing, cool completely, refrigerate up to 24 hours, and reheat in a 400°F (200°C) oven for 5–7 minutes to re-crisp (they may not fully re-melt like fresh).