Ingredients:

  • 12 part-skim mozzarella sticks (string cheese), cut in half
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked with a splash of water
  • 1 cup Panko breadcrumbs
  • Cooking spray

Instructions:

  1. Cut each of the 12 part-skim mozzarella sticks in half to create 24 pieces. Keep the cheese cold. Set up three separate, shallow dishes: one with the 1/2 cup all-purpose flour, one with the whisked eggs, and one with the 1 cup Panko breadcrumbs.
  2. Using the triple-dredge technique, take one mozzarella stick piece and coat it thoroughly in flour, shaking off excess. Next, dip it entirely into the egg mixture. Finally, press the stick firmly into the Panko breadcrumbs to ensure a thick, even coating. Place the coated stick on a parchment-lined baking sheet.
  3. Repeat the triple-dredge process (flour, egg, Panko) for a second time on every stick. This second protective barrier is essential for preventing leaks during baking and ensuring maximum crunch. Repeat until all 24 pieces are coated.
  4. Place the baking sheet containing the coated mozzarella sticks in the freezer for a mandatory minimum of 3.5 hours, or until completely frozen solid. Do not skip this step.
  5. Preheat oven to 400°F (200°C). Remove the frozen sticks from the freezer and lightly spray them with cooking spray. Bake for 8 to 10 minutes, flipping halfway through, until golden brown and crispy. Watch carefully to ensure the cheese softens but does not leak.
  6. Serve immediately while hot for optimal gooeyness.