Step-by-Step Instructions
My first step is always to set up my breading station. I line up three bowls: one with the flour, one with the beaten eggs (I whisk them until they’re totally smooth and uniform), and one where I’ve mixed the panko, garlic powder, and salt. I give that panko mix a good stir with my fingers to break up any clumps and evenly distribute the seasoning. Working with one string cheese at a time, I roll it in the flour until it’s fully coated, then dunk it in the egg, letting any excess drip off. Finally, I press it firmly into the panko mixture, rolling and patting to make sure every single millimeter is covered. That press is key—it helps the coating really adhere.
Once all my sticks are breaded, the most important step begins: the freeze. I place them on a parchment-lined baking sheet or plate, making sure they’re not touching, and pop them in the freezer for at least 30 minutes, but I often let them go for a full hour if I have the time. This is the secret to success. I’ve tried skipping this freeze, thinking I could save time, and it was a disaster. The cheese melted almost instantly, escaping its crispy shell and creating a mess. Freezing solidifies the cheese and sets the coating, so it can withstand the intense, direct heat of the air fryer.
When I’m ready to cook, I preheat my air fryer to 390°F (200°C) for about 3 minutes. I arrange the frozen sticks in a single layer in the basket, leaving a little space between each one for air circulation. Then, I give them a generous but light spray with the oil. This mimics the effect of frying. I cook them for 6 to 8 minutes, and I always, always peek at the 6-minute mark. You’re looking for a deep, golden brown. The smell is incredible at this point. I use my tongs to carefully transfer them to a plate—they’ll be molten lava inside, so I let them cool for just 2-3 minutes before diving in.
Pro Tips for Best Results
My number one pro tip is all about patience during the freezing stage. I tested this three different ways: no freeze, a 15-minute freeze, and a solid 60-minute freeze. The difference was night and day. The fully frozen sticks held their shape perfectly and gave me that iconic, dramatic cheese pull. Think of this step as building a protective fortress around the cheese—it’s non-negotiable for perfect results.
I’ve also learned that a double coat can be a game-changer for extra crunch. After the first egg wash and panko coat, I’ll sometimes do a quick second dip in the egg and another roll in the panko. It creates a thicker, more substantial shell that gets incredibly crispy. It adds an extra minute per stick, but if you’re a serious texture person like me, it’s absolutely worth it. Just remember to freeze them after the double coat, too.
Finally, don’t crowd the basket. I made this mistake the first couple of batches, trying to fit them all in at once. The sticks steamed instead of crisping, and they cooked unevenly. Giving them their personal space allows the hot air to circulate properly, ensuring every side gets that perfect, crispy finish. If you have a smaller air fryer, just cook in two batches and keep the first batch warm in a low oven.
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