Air Fryer Mozzarella Sticks (Printable version)

Golden, crispy mozzarella sticks with a melty core, ideal for snacking with marinara dipping sauce.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - Line a baking sheet with parchment paper. Slice each mozzarella stick in half to yield 24 shorter sticks if desired.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs combined with milk, and one with the mixture of Italian-style breadcrumbs, panko, and optional seasonings.
03 - Dredge each mozzarella stick in flour and shake off excess, dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
04 - Repeat the egg and breadcrumb coating on each stick to ensure extra crispiness and prevent cheese leakage.
05 - Arrange the coated sticks in a single layer on the prepared baking sheet and freeze for at least 1 hour until firm.
06 - Preheat the air fryer to 390°F (200°C) before cooking.
07 - Place frozen mozzarella sticks in a single layer inside the air fryer basket. Lightly spray with cooking oil.
08 - Cook for 6 to 8 minutes, turning halfway through, until sticks are golden brown and crisp with the cheese just starting to melt without oozing.
09 - Serve immediately alongside warm marinara sauce for dipping.

# Expert tips:

01 -
  • Ready faster than delivery but somehow taste better than what you'd order.
  • The double-breading trick keeps the cheese exactly where it should be—inside the stick, not all over your plate.
  • Works for last-minute guests, midnight snacks, or feeding hungry people who don't have time for anything complicated.
02 -
  • Freezing is not optional—it keeps the cheese from bursting out before the outside crisps up, and it's the difference between success and sad cheese puddles.
  • Double breading changes everything; it sounds fussy but it's the one step that actually prevents disaster.
  • Don't skip the oil spray; it helps the breadcrumbs brown and crisp instead of staying pale and dense.
03 -
  • A light mist of oil makes the breadcrumbs crisp and golden; skip it and they'll dry out.
  • Turning them halfway through ensures both sides crisp evenly and no cold spots.
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