Air Fryer Mozzarella Sticks (Printable)

Golden crispy sticks with gooey mozzarella, perfect as a cheesy, satisfying snack anytime.

# 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

# Directions:

01 - Line a baking sheet with parchment paper. Slice each mozzarella stick in half for 24 shorter sticks, if desired.
02 - Prepare three shallow bowls: one with flour, one with eggs beaten with milk, and one with combined Italian-style breadcrumbs, panko, and optional seasonings.
03 - Dredge each mozzarella stick in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
04 - Repeat dipping each coated stick into eggs and breadcrumbs for extra crispiness and to prevent cheese leakage.
05 - Arrange coated sticks on the prepared baking sheet. Freeze for at least 1 hour, or until solid.
06 - Preheat air fryer to 390°F (200°C).
07 - Place frozen mozzarella sticks in a single layer in the air fryer basket. Lightly spray with cooking oil.
08 - Air fry for 6 to 8 minutes, turning halfway, until golden and crisp. Cheese should begin melting but not oozing out.
09 - Serve immediately with warm marinara sauce.

# Expert Advice:

01 -
  • They're ready in under 25 minutes, which means spontaneous snacking is finally within reach.
  • The double-breading trick keeps the cheese from leaking and creates that satisfying crunch that makes people keep coming back for just one more.
  • One batch disappears so fast that your guests will forget there's anyone else in the room.
02 -
  • Skipping the freeze step will result in a cheese explosion that's messy to clean up and disappointing to eat—I learned this the hard way.
  • The double breading is what makes the difference between a gooey mess and a crispy-outside-melty-inside success, so don't treat it as optional.
  • Cooking oil spray is essential; without it, the outside won't crisp up the way you want.
03 -
  • The parchment paper on your baking sheet prevents sticking and makes cleanup trivial, so don't skip it.
  • If your cheese does start leaking slightly during cooking, it's not a failure—it means the cheese is perfectly melted; just use tongs to carefully remove them.
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