Crispy Cheese Sticks Recipe
Make Crispy Cheese Sticks Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese & Filling
Breading Station
Coating & Frying
Serving
Method
Cheese & Filling
Prep cheese
If using string mozzarella sticks, unwrap and pat dry with paper towels. For extra creaminess, slice each mozzarella stick lengthwise and spread about 1/3 oz of softened cream cheese inside, then press back together. Place prepared sticks on a parchment-lined tray and freeze for at least 30–45 minutes (ideally 1 hour) until firm but not rock-hard.
Breading Station
Make breading
Set up three shallow bowls: Bowl 1 - flour mixed with cornstarch (if using) and 1/2 tsp of the salt; Bowl 2 - beat the eggs with milk until smooth; Bowl 3 - combine breadcrumbs, grated Parmesan, dried oregano, garlic powder, remaining 1/2 tsp salt, and black pepper.
Triple-dip
Working with chilled cheese sticks (work in batches so breading stays cold): dredge a stick in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press into breadcrumb mixture to coat thoroughly. For extra-crispy results and to prevent leaking, repeat the egg and breadcrumb dip once more so each stick has two layers of breadcrumbs. Place coated sticks on a tray and return to freezer for 15–20 minutes to firm up before frying.
Coating & Frying
Heat oil
Pour oil into a deep, heavy-bottomed pot or deep-fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat 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 brown in about 30–45 seconds.
Fry cheese sticks
Fry in small batches (3–4 sticks at a time) to avoid lowering oil temperature. Fry for 1.5–2 minutes per batch, turning once, until golden brown and crisp. Do not overcook—longer frying will cause the cheese to burst and leak. Use a slotted spoon or spider to transfer fried sticks to a paper towel-lined plate to drain. If you notice any leakage, discard the oil after cooking or strain and cool before reusing.
Keep warm
If making multiple batches, keep finished sticks warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish frying remaining batches for consistent crispness.