Cut the mozzarella cheese into 12 even sticks (about 3 inches long and 1/2 inch thick).

Place the sticks on a baking sheet lined with parchment paper and freeze for 1-2 hours. This step is crucial to prevent the cheese from melting too quickly during cooking.

In three separate shallow bowls, prepare the following:

Bowl 1: All-purpose flour, seasoned with a pinch of salt and pepper.

Bowl 2: Beaten eggs.

Bowl 3: Breadcrumbs mixed with grated Parmesan, garlic powder, Italian seasoning, and paprika.

Remove the cheese sticks from the freezer.

Roll each stick in the flour, shaking off any excess.

Dip the floured stick into the beaten eggs, ensuring it’s fully coated.

Roll the stick in the breadcrumb mixture, pressing gently to ensure the coating sticks.

For extra crispiness, repeat the egg and breadcrumb steps for a double coating.

Place the breaded sticks back on the baking sheet and freeze for 15-20 minutes while you preheat your cooking method.

Option 1: Frying

Heat oil in a deep pan or fryer to 375°F (190°C).

Fry the sticks in batches for 1-2 minutes, or until golden brown. Avoid overcrowding the pan.

Remove with a slotted spoon and drain on a paper towel-lined plate.

Option 2: Baking

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Arrange the sticks on the sheet, spray lightly with cooking oil, and bake for 10-12 minutes, flipping halfway through.

Option 3: Air Frying

Preheat the air fryer to 400°F (200°C).

Arrange the sticks in a single layer in the air fryer basket, spray lightly with oil, and cook for 6-8 minutes, flipping halfway through.

Serve the mozzarella sticks immediately with warm marinara sauce or your favorite dipping sauce.

Garnish with fresh parsley or extra grated Parmesan for a finishing touch.

Freezing is Key: Don’t skip freezing the cheese sticks before and after breading—it ensures they hold their shape and stay crispy.

Double Coating: For extra crunch, double-coat the sticks with breadcrumbs.

Reheating: To reheat leftovers, use an air fryer or oven to maintain crispiness.