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Fried Mozzarella Cheese Sticks

Crispy, golden-fried cheese sticks with a seasoned panko crust made for quick snacking.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 12 cheese sticks

Ingredients

  • 16 oz string cheese sticks (mozzarella or cheddar)
  • 2 cups panko breadcrumbs plain or regular Italian breadcrumbs
  • 1 teaspoon Italian herbs seasoning
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg
  • 1 cup buttermilk room temperature
  • oil for frying enough to fill pan about 2 inches deep; heat to 350–360°F (175–182°C)

Instructions

  • Unwrap the string cheese sticks and set them aside.
  • Pour oil into a deep frying pan or skillet to about 2 inches deep and heat over medium-high until it reaches 350–360°F (sizzling).
  • In a shallow bowl, whisk together the buttermilk, egg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until combined.
  • In a second shallow bowl, combine the panko breadcrumbs, Italian herbs, smoked paprika, and garlic powder; stir well.
  • Working one at a time, dip a cheese stick into the buttermilk mixture and let excess drip off, then coat evenly in the breadcrumb mixture, dip quickly again in the buttermilk, and finish with another coating of breadcrumbs to build a thick crust.
  • Carefully add the coated cheese sticks to the hot oil without crowding the pan; fry about 20–30 seconds per side (about 1 minute total) until the crust is golden brown.
  • Use a slotted spoon or tongs to transfer fried cheese sticks to paper towels to drain briefly.
  • Serve immediately with marinara sauce or your preferred dip.

Equipment

  • deep frying pan or skillet
  • slotted spoon or tongs
  • shallow bowls (2)
  • Paper Towels
  • baking sheet with rack (optional)

Notes

  • For extra crispiness, keep cooked sticks warm on a rack in a 200°F oven while frying the rest.
  • Chill the coated sticks for 1 hour before frying to prevent them becoming too soft.
  • Let excess coating drip off between dips to avoid a soggy crust.
  • Do not overcrowd the pan to maintain oil temperature and crispiness.
  • Keep oil temperature between 350°F and 360°F for best results.
  • Use a freezer bag for coating breadcrumbs to make breading easier.