Air Fryer Mozzarella Sticks (Printable)

Golden, crispy outside with melty cheese inside—ideal for quick, cheesy snacks.

# What You'll Need:

→ 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

# Method:

01 - Line a baking sheet with parchment paper. Optionally slice each mozzarella stick in half to yield 24 shorter sticks.
02 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs combined with milk, and one with mixed Italian-style breadcrumbs, panko, and optional seasonings.
03 - Dredge each mozzarella stick in flour, shaking off any excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb blend.
04 - Repeat dipping in egg mixture followed by another layer of breadcrumbs to enhance crispness and prevent cheese leakage.
05 - Arrange the breaded sticks in a single layer on the prepared baking sheet and freeze for at least 1 hour until firm.
06 - Set the air fryer to 390°F (200°C) and allow it to preheat.
07 - Place frozen mozzarella sticks evenly in the air fryer basket and lightly spray with cooking oil. Air fry for 6 to 8 minutes, turning once halfway through, until golden and crisp but not leaking cheese.
08 - Remove from the air fryer and serve immediately with warmed marinara sauce.

# Expert Advice:

01 -
  • They're ready faster than delivery, with that restaurant-quality crunch that somehow tastes even better when you made it yourself.
  • The double-breading trick keeps the cheese exactly where it belongs—inside the stick, not pooling on the basket.
  • One batch feeds a crowd, and everyone always asks for the recipe like you've discovered something revolutionary.
02 -
  • Skipping the freezer step is tempting, but room-temperature cheese will leak or not melt evenly—frozen is the whole secret.
  • The double breading sounds excessive until you open the basket and realize it's what keeps the cheese inside and the crunch on the outside, not the other way around.
03 -
  • The cooking oil spray is crucial—it's what creates that golden exterior, so don't skip it or spray too much or the bottoms get greasy instead of crispy.
  • Keep a close eye during the second half of cooking because the cheese can go from perfect to a tiny puddle in about 30 seconds of distraction.
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