Air Fryer Mozzarella Sticks (Print Version)

Crispy golden cheese sticks cooked to perfection, paired with a tangy homemade marinara sauce for dipping.

# Components:

→ Cheese

01 - 12 mozzarella string cheese sticks

→ Breading

02 - 1 cup Italian-style breadcrumbs
03 - 1/2 cup panko breadcrumbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon dried basil
07 - 1/4 teaspoon black pepper
08 - 1/2 teaspoon salt

→ Coating

09 - 2 large eggs
10 - 2 tablespoons milk
11 - 1/3 cup all-purpose flour

→ Marinara Dip

12 - 1 cup canned crushed tomatoes
13 - 1 clove garlic, minced
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon dried basil
17 - 1/4 teaspoon red pepper flakes, optional
18 - Salt and pepper to taste

# Directions:

01 - Unwrap mozzarella sticks and freeze for at least 1 hour until firm. Optionally cut each stick in half to create 24 bite-sized pieces.
02 - Arrange three shallow bowls with flour in the first, eggs whisked with milk in the second, and combined breadcrumbs, panko, garlic powder, oregano, basil, pepper, and salt in the third.
03 - Working quickly with frozen cheese, coat each stick in flour, dip in egg mixture, then roll in breadcrumb mixture. For enhanced crispiness, repeat the egg and breadcrumb coating once more.
04 - Place breaded sticks on a parchment-lined tray and freeze for 30 minutes to prevent cheese leakage during air frying.
05 - Set air fryer to 400°F and preheat for 3 minutes.
06 - Arrange breaded sticks in a single layer in the air fryer basket, lightly spray with cooking spray, and air fry for 6 to 8 minutes, turning halfway through, until golden and crisp. Remove immediately to prevent cheese from escaping.
07 - While mozzarella sticks cook, heat olive oil in a small saucepan over medium heat. Sauté minced garlic until fragrant, approximately 30 seconds. Add crushed tomatoes, oregano, basil, and red pepper flakes. Simmer for 10 minutes and season with salt and pepper to taste.
08 - Transfer hot mozzarella sticks to a serving plate and serve immediately with warm marinara dip.

# Expert Advice:

01 -
  • The cheese stays melty inside while the outside gets impossibly crispy without deep frying.
  • Making the marinara from scratch means you taste actual tomato, not that tinny canned flavor.
  • Takes less than 30 minutes from kitchen thought to plate, and your hands stay clean.
02 -
  • The double-coat trick is worth doing if you like extra crunch; single-coated sticks are good, but double-coated are restaurant-quality.
  • Frozen mozzarella sticks are the secret—room temperature cheese will burst out of the breading before the outside crisps.
  • Don't skip the second freeze after breading; it prevents leaks and creates a better texture.
  • Spray your sticks lightly, not heavily—too much oil and the coating gets greasy instead of crispy.
03 -
  • If your sticks leak anyway, it's not a failure—it's actually delicious melted cheese on your basket that you can scrape off with a spoon.
  • Buying pre-cut mozzarella snacks instead of string cheese can save you a step, though string cheese gives you more control over size.
  • A light coating of cooking spray is all you need; the cheese itself will release enough moisture to crisp the exterior.
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