Air Fryer Mozzarella Sticks (Print View)

Golden, crispy mozzarella sticks with a crunchy coating, cooked to perfection in the air fryer.

# Components:

→ Cheese

01 - 12 mozzarella string cheese sticks

→ Breading

02 - 1 cup Italian-style breadcrumbs
03 - 1/2 cup panko breadcrumbs

→ Coating

04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1/2 cup all-purpose flour

→ Seasonings (optional)

07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ For Serving

11 - 1 cup marinara sauce, warmed

# Directions:

01 - Line a baking sheet with parchment paper and slice each mozzarella stick in half to yield 24 shorter sticks if preferred.
02 - Arrange three shallow bowls: one with all-purpose flour, one with eggs beaten with milk, and one with a mixture of Italian-style breadcrumbs, panko, garlic powder, oregano, salt, and black pepper.
03 - Dredge each piece in flour, shaking off the excess, then dip into the egg mixture, followed by thorough coating with the breadcrumb blend.
04 - Repeat the egg and breadcrumb step to ensure a double layer for optimal crispness and to minimize cheese leakage during cooking.
05 - Arrange the coated sticks on the baking sheet and freeze for at least 1 hour until solid.
06 - Set the air fryer to 390°F and allow it to preheat.
07 - Place frozen sticks in a single layer in the air fryer basket, lightly spray with cooking oil, and cook for 6 to 8 minutes, turning halfway, until golden and crisp but cheese is just beginning to melt without oozing.
08 - Serve immediately alongside warmed marinara sauce.

# Expert Advice:

01 -
  • They come together in minutes, with most of the time spent just waiting for the freezer to do its job.
  • The air fryer method delivers that impossible contrast—a shatteringly crisp shell with molten cheese that doesn't leak everywhere.
  • You can make them ahead and cook whenever hunger strikes, making them the perfect backup plan for unexpected guests.
02 -
  • Freezing is non-negotiable—room-temperature cheese will burst out of the breading before it has time to crisp, leaving you with a puddle instead of a snack.
  • The double breading isn't just for show; it's the barrier between a messy situation and a perfectly contained golden shell with creamy surprise inside.
03 -
  • If you don't have panko, crushed cornflakes or even crushed potato chips work in a pinch and add their own unique crunch.
  • Don't skip the parchment paper on the baking sheet during freezing—it prevents the sticks from sticking and makes handling them so much easier.
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