Pro Tips for Best Results
The single best tip I can give you is to double-coat your cheese sticks. After the first round of flour, egg, and breadcrumbs, I do a quick second dip in the egg and breadcrumbs only. This creates a thicker, more robust crust that stands up to the hot oil or air fryer heat without cracking open. I tested this three different ways: a single coat, a double coat, and even a triple coat. The double coat was the clear winner—thick enough to protect, but not so thick that it became doughy or overshadowed the cheese. It adds just two minutes to your prep time and makes a monumental difference in the final texture.
Temperature control is everything, especially if you’re frying. I use a simple clip-on candy/oil thermometer to ensure my oil stays right at 375°F. If the oil is too cool, the sticks will absorb it and become greasy. If it’s too hot, the outside will burn before the inside even gets warm. The first time I made these, I guessed the temperature by dropping in a breadcrumb, and my results were uneven. Using a thermometer removed all the guesswork and gave me consistently perfect, non-greasy sticks every single time. It’s a small investment for huge payoff.
Finally, don’t overcrowd your pan or air fryer basket. This was another hard-learned lesson. When I got greedy and tried to cook too many at once, the oil temperature plummeted, and in the air fryer, they steamed instead of crisped. Giving each stick plenty of space allows for proper heat circulation, ensuring that glorious, all-over crunch. It’s better to do an extra batch than to ruin a whole batch by cramming them in. The patience here pays off in the form of uniformly golden, incredibly crispy cheese sticks.
Common Mistakes to Avoid
The biggest mistake, which I’ve already hinted at, is skipping or short-changing the freeze. I can’t stress this enough. That solid freeze is what creates a time delay between the crust cooking and the cheese melting. If you skip it, you’ll likely end up with a hollow breadcrumb shell and a puddle of cheese in your cooking oil. It’s disappointing and messy. Even if you’re using an air fryer, which cooks with hotter, faster air, the freeze is non-negotiable. Set a timer for a full 30 minutes and use that time to clean up or make your dipping sauces.
Another common error is using the wrong breadcrumbs. Plain, fine, dry breadcrumbs are the ideal choice here. I made the mistake once of using Italian-seasoned breadcrumbs, thinking it would add flavor. While it did, the herbs and garlic in the mix burned very quickly in the hot oil, giving the sticks a slightly bitter taste. Panko breadcrumbs, while deliciously crunchy, are too coarse and create gaps in the coating where cheese can leak out. Stick with plain, fine crumbs for a seamless, golden seal. You can always add your own seasonings to them if you like.
Lastly, be mindful of your cheese selection. You must use low-moisture mozzarella string cheese. Do not, under any circumstances, try this with fresh, high-moisture mozzarella (the kind packed in water). I tried it out of curiosity, and it was a disaster—it released so much water during cooking that it never properly melted and essentially steamed inside its coating. The texture was all wrong. The string cheese sticks are formulated to have less moisture, which is exactly what you need for that iconic stretch without the soggy leak. Don’t swap this ingredient; it makes a huge difference.
Serving Suggestions
I love serving these cheese sticks piping hot, arranged on a wooden board with little bowls of dipping sauces scattered around. My absolute favorite is a simple, warm marinara sauce—the classic combo is classic for a reason. The sweet acidity of the tomatoes cuts through the rich, fried cheese perfectly. I like to doctor up store-bought sauce by simmering it with a pinch of red pepper flakes and a fresh basil leaf while the cheese sticks cook. It makes the whole experience feel more special without any extra real work.(See the next page below to continue…)