Air Fryer Mozzarella Sticks (Print View)

Golden, crispy mozzarella sticks with a gooey interior, perfect for snacks or parties.

# Components:

→ Cheese

01 - 12 mozzarella string cheese sticks

→ Breading

02 - 1 cup Italian-style breadcrumbs
03 - ½ cup panko breadcrumbs

→ Coating

04 - 2 large eggs
05 - 2 tablespoons milk
06 - ½ cup all-purpose flour

→ Seasonings (optional)

07 - ½ teaspoon garlic powder
08 - ½ teaspoon dried oregano
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper

→ For Serving

11 - 1 cup marinara sauce, warmed

# Directions:

01 - Line a baking sheet with parchment paper. Optionally slice each mozzarella stick in half to yield 24 shorter sticks.
02 - Arrange three shallow bowls: one with flour, one with eggs beaten with milk, and one with combined Italian and panko breadcrumbs plus optional seasonings.
03 - Dredge each stick in flour, shake off excess, dip into egg mixture, then coat thoroughly with breadcrumb blend.
04 - Repeat the egg dipping and breadcrumb coating once more to ensure extra crisp texture and prevent cheese leakage.
05 - Arrange coated sticks on the prepared sheet and freeze for at least 1 hour until solid.
06 - Set air fryer to 390°F (200°C).
07 - Place frozen sticks in a single layer in the air fryer basket and lightly spray with cooking oil. Air fry for 6–8 minutes, turning halfway, until golden and crispy with melted interior.
08 - Immediately serve with warmed marinara sauce.

# Expert Advice:

01 -
  • They're golden and crunchy on the outside while staying gloriously gooey inside—no dry bread coating to complain about.
  • Eight minutes in the air fryer and you've got a restaurant-quality appetizer without the oil splatter or guilt.
  • Double breading is the secret that makes these actually stay together and deliver that satisfying crunch your guests will keep talking about.
02 -
  • Freezing is non-negotiable—room temperature mozzarella sticks will leak in the air fryer no matter what you do, and frozen ones stay contained beautifully.
  • Double breading honestly makes a dramatic difference and is worth the extra thirty seconds per stick because it prevents both leakage and creates that restaurant crunch.
  • Turning halfway through ensures even cooking on all sides and prevents flat spots that cook faster than rounded surfaces.
03 -
  • Don't skip the parchment paper on your baking sheet during freezing—it prevents the breading from sticking and makes transfer to the air fryer effortless.
  • If your marinara is cold when the sticks come out, run it under warm water for thirty seconds in its container rather than microwaving it, which keeps the texture silky instead of broken.
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