Description
Crispy and gooey Fried Cheese Sticks are a classic American appetizer perfect for sharing. These golden-brown mozzarella and cheddar sticks are coated with seasoned panko breadcrumbs and fried to perfection, delivering a satisfying crunch with a melty cheese center. Serve with marinara sauce for dipping for a delicious snack or party treat.
Ingredients
Scale
Cheese Sticks
- 16 oz string cheese sticks (mozzarella and cheddar)
Breading Mixture
- 2 cups panko bread crumbs (plain or Italian)
- 1 teaspoon Italian herbs seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Wet Mixture
- 1 large egg
- 1 cup buttermilk (room temperature)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Frying
- Oil for frying (enough to fill about 2 inches in pan)
Instructions
- Heat Oil: Fill a deep frying pan or skillet with about 2 inches of oil. Heat it over high heat until the oil is sizzling and reaches between 350 to 360 degrees Fahrenheit for optimal frying temperature.
- Prepare Wet Mixture: In a shallow bowl, whisk together buttermilk, egg, salt, and pepper until well combined. Set aside.
- Prepare Dry Mixture: In a separate shallow bowl, mix the panko bread crumbs with Italian herbs seasoning, smoked paprika, garlic powder, salt, and pepper. Set aside.
- Bread the Cheese Sticks: Unwrap each string cheese stick. Dip it into the buttermilk mixture, allowing excess liquid to drip off. Then toss it in the breadcrumb mixture. Repeat by dipping once again into the buttermilk and then the breadcrumbs to create a double coating ensuring no leaks.
- Fry Cheese Sticks: Carefully place the breaded cheese sticks into the hot oil, ensuring they don’t crowd the pan to avoid sogginess. Fry for about 1 minute total, cooking 20-30 seconds on one side and 20-30 seconds on the other until the crust is golden brown.
- Drain and Serve: Transfer the fried cheese sticks onto paper towels briefly to drain excess oil. Serve immediately with a homemade marinara sauce for dipping.
Notes
- Do not overcook to prevent the cheese from leaking and drying up; keep oil temperature steady between 350 and 360 degrees Fahrenheit.
- Use a high-quality deep-frying or candy thermometer clipped onto the pan for accurate oil temperature readings.
- Freeze cheese sticks for one hour before breading to keep them firm and prevent excessive softness during frying.
- For extra crispiness when cooking in batches, keep finished cheese sticks warm in a 200 degrees Fahrenheit oven on a baking pan with rack.
- Allow excess coating mixtures to drip off before the next dip to ensure even and secure breading.
- Use a freezer bag for coating with panko crumbs to reduce mess and enhance coating efficiency, but avoid bags for buttermilk dips.
- Give each cheese stick enough space in the oil for even frying and to avoid soggy coating.
Nutrition
- Serving Size: 1 cheese stick
- Calories: 197 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
