Ingredients:

  • 12 pieces part-skim mozzarella string cheese
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons water
  • 1.5 cups Panko breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper
  • 1 teaspoon avocado oil

Instructions:

  1. Remove the wrappers from the 12 pieces of string cheese and place them on a tray in the freezer for 1 hour until they are firm and cold to the touch. Note: This prevents early melting.
  2. Arrange three bowls: the first with 0.5 cup flour, the second with 2 large eggs whisked with 2 tablespoons water, and the third with a mix of 1.5 cups panko, 0.5 cup parmesan, and all the spices.
  3. Roll each cold cheese stick in the flour until completely matte and white. Shake off any excess so the next layer doesn't clump.
  4. Submerge the floured stick in the egg wash, then roll it in the panko mixture, pressing firmly until the crumbs adhere to every surface.
  5. Dip the already breaded stick back into the egg wash briefly, then roll it in the panko a second time until a thick, rugged crust forms. Note: This is the critical leak proofing step.
  6. Place the fully breaded sticks back on the tray and freeze for another 1 hour until they are rock hard.
  7. Preheat your oven to 400°F (or your air fryer) and lightly mist a parchment lined pan with a tiny bit of avocado oil.
  8. Arrange the frozen sticks on the pan and mist the tops with the remaining avocado oil. Bake for 6 minutes until the aroma of toasted garlic fills the room and the crust is golden brown.
  9. Watch closely around the 5 minute mark; as soon as you see a tiny bubble of cheese trying to peek through, pull them out.
  10. Let the sticks sit on the pan for 2 minutes until the internal cheese stabilizes. This ensures the first bite has a velvety pull rather than a liquid spurt.