If using a block, cut the mozzarella into uniform sticks about 3 to 4 inches long, 1/2 inch wide, and 1/2 inch thick. Aim for roughly 12–16 sticks from 1 lb of cheese. Pat the sticks dry with paper towels to remove surface moisture; excess moisture prevents the breading from adhering.

Place cut sticks on a parchment-lined tray and freeze for at least 30 minutes (or up to 2 hours). Freezing helps the cheese hold its shape when frying.

Make breading station

Flour bowl

Place the all-purpose flour in a shallow bowl or rimmed plate. Season with 1/4 tsp of the kosher salt and a pinch of black pepper and mix.

Egg wash

In a second shallow bowl, whisk together the eggs and whole milk until smooth.

Breadcrumb mix

In a third shallow bowl combine the plain breadcrumbs, panko breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, onion powder, remaining 1/2 tsp kosher salt, and remaining black pepper. Stir until evenly distributed.

Bread the cheese

Set up a double-coating method to prevent cheese from leaking: dredge each chilled mozzarella stick first in flour, shaking off excess; then dip in the egg wash allowing excess to drip off; then coat fully in the breadcrumb mixture, pressing gently so crumbs adhere.

For a thicker, more secure crust, return the breaded sticks to the egg wash briefly (just a quick dip) and then coat again in the breadcrumb mixture for a second layer. Place finished sticks on a parchment-lined tray and freeze for at least 30 minutes (preferably 1 hour). This step is essential to minimize cheese leakage during frying.

Fry the mozzarella logs

Heat oil

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches (about 3–4 cups depending on pot size). Heat to 350°F (175°C) over medium heat. If you don't have a thermometer, heat until a small breadcrumb sizzles and browns gently within 20–30 seconds.

Working in batches (do not overcrowd), carefully lower 3–4 frozen mozzarella sticks into the hot oil using tongs. Fry for 1 minute 15 seconds to 1 minute 45 seconds until golden brown and crisp. Avoid overcooking—longer frying will cause more cheese to escape.

Use a slotted spoon or spider to transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain. Keep them warm in a 200°F (95°C) oven on a wire rack if frying multiple batches.

Serve

Allow the mozzarella logs to rest 30–60 seconds (they will be extremely hot inside) then serve immediately with warm marinara sauce and an optional sprinkle of chopped parsley.

If storing leftovers, cool completely, then freeze in a single layer on a tray. Once frozen, transfer to a resealable bag. Reheat from frozen in a 400°F (205°C) oven for 8–10 minutes until crisp and heated through (do not microwave — the cheese will ooze).