House Breaded Cheese Curds Recipe

Bring curds to temperature

If your cheese curds are refrigerated, take them out 10–15 minutes before breading to take the chill off. Pat dry with paper towels to remove excess moisture so breading adheres.

Prepare dry mix

In a shallow bowl or rimmed plate combine the all-purpose flour and cornstarch. In a separate shallow bowl combine the breadcrumbs, grated Parmesan, paprika, garlic powder, onion powder, black pepper, and 1/2 teaspoon salt; mix thoroughly.

Prepare wet mix

In a third bowl whisk together the eggs, buttermilk, Dijon mustard, hot sauce (if using), and remaining 1/4 teaspoon salt until smooth and slightly frothy.

Set up station

Arrange the three bowls in sequence: flour/cornstarch (dry 1), egg-buttermilk (wet), breadcrumb-Parmesan mix (dry 2). Place a wire rack over a sheet pan nearby to hold breaded curds before frying.

Dredge and double-coat

Working in small batches (about 8–12 curds at a time), first lightly toss the curds in the flour/cornstarch mixture to coat; shake off excess. Next, dip each curd into the egg-buttermilk mixture, letting excess drip back into the bowl. Finally press each curd into the breadcrumb-Parmesan mixture, ensuring a complete, even coating. For an extra-crispy shell, repeat the egg dip and breadcrumb step for a double coating.

Rest before frying

Place the breaded curds on the wire rack and chill in the refrigerator for 10–15 minutes to help the coating set and reduce shedding in the oil.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry curds

Fry the breaded curds in small batches to avoid crowding (6–8 curds per batch). Gently lower curds into the oil with a spider or slotted spoon. Fry 1.5–2 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon to a paper towel–lined tray or wire rack to drain.

Check for leakage

If any curds split and leak cheese, remove them promptly—use them for a tasting sample but avoid overcooking remaining batches to prevent oil contamination.

Season and garnish

While still hot, lightly sprinkle the fried curds with coarse salt (about 1/4 teaspoon total) and chopped parsley for color.

Serve immediately with ranch or spicy aioli on the side. House Breaded Cheese Curds are best enjoyed hot so the interior is melty and the exterior stays crisp.