Crispy Double-Breaded Mozzarella Sticks

Name: Crispy Double-Breaded Mozzarella Sticks
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 sticks (336 g) low-moisture whole-milk mozzarella string cheese sticks (about 1 oz / 28 g each), cold, unwrapped and patted dry; ¾ cup (94 g) all-purpose flour; 3 large (150 g) large eggs, beaten with the milk until no streaks of white remain; 2 tablespoons (30 ml) whole milk; 1 cup (110 g) fine dry plain breadcrumbs; 1 cup (60 g) panko breadcrumbs; ¼ cup (25 g) Parmesan cheese, finely grated; 1 teaspoon (3 g) garlic powder; 1 teaspoon (1 g) dried oregano; ½ teaspoon (3 g) fine salt; ¼ teaspoon (½ g) black pepper, freshly ground; 8 cups (1900 ml) neutral frying oil (canola, peanut or vegetable), about 2 inches (5 cm) deep in the pot; 2 cups (480 ml) marinara sauce, warmed

From the MyKitchenBank Kitchen

Golden, shatteringly crisp mozzarella sticks with a seasoned double crumb coating that keeps the molten cheese locked in. Freezing the breaded sticks before frying is the trick that stops blowouts, so you get stretchy cheese pulls with warm marinara for dipping.

Prep: 25 min
Cook: 16 min
Wait: 1 hr 4 min
Total: 1 hr 45 min
Makes: 12 mozzarella sticks (2 per serving)

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Ingredients

6 servings

12 sticks (336 g) low-moisture whole-milk mozzarella string cheese sticks (about 1 oz / 28 g each), cold, unwrapped and patted dry
For the breading
¾ cup (94 g) all-purpose flour
3 large (150 g) large eggs, beaten with the milk until no streaks of white remain
2 tablespoons (30 ml) whole milk
1 cup (110 g) fine dry plain breadcrumbs
1 cup (60 g) panko breadcrumbs
¼ cup (25 g) Parmesan cheese, finely grated
1 teaspoon (3 g) garlic powder
1 teaspoon (1 g) dried oregano
½ teaspoon (3 g) fine salt
¼ teaspoon (0.5 g) black pepper, freshly ground
For frying and serving
8 cups (1900 ml) neutral frying oil (canola, peanut or vegetable), about 2 inches (5 cm) deep in the pot
2 cups (480 ml) marinara sauce, warmed

Equipment (7)

Rimmed baking sheet (13×18-inch / 33×46 cm) lined with parchment paper
3 shallow dishes or pie plates
5-quart (4.7 L) Dutch oven or heavy deep pot
Deep-fry or candy thermometer
Spider skimmer or slotted spoon
Wire rack set over a baking sheet, plus paper towels
Small bowl and fork for beating eggs

Steps

Before you start

Plan ahead: the breaded sticks must freeze solid for at least 1 hour (up to 24 hours) before frying.
Use low-moisture whole-milk string cheese, not fresh mozzarella. Fresh mozzarella is too wet and will leak.
Clear freezer space for a rimmed baking sheet lying flat.
You'll need a deep-fry thermometer. Oil that is too cool makes greasy sticks, and oil that is too hot browns the crust before the cheese melts.

1
Prep the cheese
- Line a rimmed baking sheet with parchment paper.
- Unwrap the 12 string cheese sticks and pat them dry with paper towels so the coating will stick.
- Leave them whole, and set them on a plate while you set up the breading.
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Ready when: Cheese surfaces feel dry, not slick.
Tip: Keep the cheese refrigerated until you start, because cold cheese is firmer and easier to coat.
2
Set up the stations
- Put the flour in the first shallow dish.
- Beat the eggs and milk together in the second dish.
- In the third dish, stir together the breadcrumbs, panko, Parmesan, garlic powder, oregano, salt and pepper.
- Arrange the dishes in a row, finishing at the lined baking sheet.
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Ready when: Egg mixture is a uniform pale yellow with no visible streaks of white.
Tip: Use one hand for dry ingredients and the other for wet to avoid thick clumps on your fingers.
3
First coating
- Roll one cheese stick in the flour, shaking off the excess.
- Dip it into the egg mixture, letting the extra drip off.
- Roll it in the crumb mixture, pressing gently so the crumbs cover every side and both ends.
- Set it on the baking sheet and repeat with all 12 sticks, leaving about ½ inch (1 cm) between them.
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Ready when: Each stick is fully covered with no bare cheese showing.
Tip: Leave the egg and crumb dishes mostly full, because you need them again in the next step.
4
Second coating
- Dip each crumbed stick back into the egg mixture, turning to coat it completely.
- Roll it again in the crumbs, pressing firmly, especially on the ends.
- Return to the baking sheet.
- If the crumbs are clumpy or running low, stir them and add a spoonful of extra panko.
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Ready when: The coating looks thick and even, with no thin or patchy spots.
Tip: The double coating is what keeps melted cheese from escaping into the oil, so don't skip it.
5
Freeze until solid
- Place the baking sheet flat in the freezer, uncovered.
- Freeze the sticks until they are completely hard all the way through, at least 1 hour.
- For longer storage, transfer them to a freezer bag once solid.
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Ready when: Sticks feel rock hard when tapped and don't give when pressed.
Tip: Fry straight from the freezer. Thawing them leads to blowouts.
6
Heat the oilOven 200°F / 95°C
- Set the oven to 200°F (95°C) so it can keep fried sticks warm.
- Pour the oil into a 5-quart (4.7 L) Dutch oven so it is about 2 inches (5 cm) deep, with at least 2 inches of space below the rim.
- Clip on a thermometer and heat over medium-high heat until the oil reaches 375°F (190°C), about 10 minutes.
- Meanwhile, warm the marinara in a small saucepan or the microwave until steaming.
- Set a wire rack over a baking sheet nearby.
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Ready when: Thermometer reads 375°F (190°C), and a pinch of crumbs sizzles immediately.
Tip: Adjust the burner to keep the oil between 360 and 375°F (182 and 190°C) throughout frying.
7
Fry in batchesOven 200°F / 95°C
- Working in 3 or 4 batches, carefully lower 3 to 4 frozen sticks into the oil with a spider skimmer, without crowding.
- Fry for 1 to 1½ minutes, turning once halfway, until deep golden brown.
- Lift out and transfer to the wire rack, then slide the rack and baking sheet into the 200°F (95°C) oven to keep warm.
- Let the oil return to 375°F (190°C) between batches.
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Ready when: The crust is deep golden brown and crisp, and the sticks feel slightly soft when nudged. Remove at the first sign of any cheese leaking.
Tip: Don't overcook. Past 2 minutes the cheese melts completely and bursts out of the crust.
8
Rest and serve
- Let the fried sticks rest on the rack for 3 to 4 minutes, so the molten cheese firms slightly and the crust stays crisp without burning mouths.
- Serve hot with the warm marinara for dipping.
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Ready when: Sticks are crisp on the outside and the cheese stretches when pulled apart.

Good to know

Tips

Press the crumbs on firmly and cover the ends. Any gap in the coating is where cheese escapes.
Use a thermometer and fry in small batches. Overcrowding drops the oil temperature and leads to greasy sticks.
Test with one stick first. If it leaks, freeze the rest for another 30 minutes, check the oil is 375°F (190°C), and fry for slightly less time.
No deep fryer? Air-fry the frozen sticks in a single layer at 400°F (200°C) for 6 to 8 minutes after spraying them lightly with oil. They will be a little less crisp.

Make ahead

Bread the sticks through step 4 and freeze them solid on the baking sheet, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding about 15 seconds to the fry time if needed.

Storage & reheating

Best eaten immediately. Leftover fried sticks keep at room temperature for up to 2 hours, or covered in the fridge for up to 2 days. Reheat on a rack in a 400°F (200°C) oven for 6 to 8 minutes, or in an air fryer at 375°F (190°C) for 3 to 4 minutes, until crisp and hot. Unfried breaded sticks keep in the freezer for up to 1 month. Do not refreeze fried sticks.

Substitutions

low-moisture whole-milk mozzarella string cheese sticks (about 1 oz / 28 g each) → Low-moisture mozzarella block cut into 3×½×½-inch (7.5×1.25×1.25 cm) sticks. Gives the same results. Cut sticks of equal size so they cook evenly.
panko breadcrumbs → More fine dry breadcrumbs (1 cup / 110 g). The crust will be denser and less crunchy but still works.
all-purpose flour → Cornstarch (½ cup / 64 g). Gives a slightly crisper, lighter coating and makes the recipe gluten-free only if you also swap the breadcrumbs for gluten-free ones.
marinara sauce → Ranch dressing or warm pizza sauce. Both are good dips. Serve at room temperature or warm.