6cheese sticks(such as mozzarella, cheddar, Monterey Jack, or Colby)
½cupall-purpose flour
2eggs(lightly beaten)
Kosher salt and freshly ground pepper (to taste)
1cupPanko or other crushed coating(such as crushed crackers, pretzels, or chips; see recipe intro for more information)
Dip of your choice to serve(such as marinara sauce or salsa)
Instructions
Unwrap your cheese sticks. Have a plate or small tray or baking sheet at the ready.
Place the flour in a shallow bowl. Place the eggs in another shallow bowl and season with salt and pepper. Place the Panko in another shallow bowl.
Roll the cheese sticks first in the flour, then the egg, then the Panko, then the egg again, and then the Panko one more time. Use one hand to roll the cheese sticks in the wet ingredients and the other to roll them in the dry so you have less clumpiness and mess (it will still be a bit clumpy or messy, which is the way it goes). As you complete each cheese stick place it on the waiting plate or tray. When they are all coated, place them in the freezer for 30 minutes.
Set up your air fryer with the rack inserted on the level vs. tilted setting (if applicable). Place the cheese sticks on the rack with space in between them. Set the temperature to 400 F if applicable, or press the cheese stick button if not. Cook for about 8 minutes (this is a very inexact number; you really have to watch and keep checking). If you see the ends or any part of the cheese stick start to slump through the rack, pop open that lid and get them out.
Serve the cheese sticks hot with the dipping sauces of your choice!
Notes
I made some with plain Panko, and then I mixed Panko with creole seasoning. You could also mix it with an Italian seasoning herb blend, or some Old Bay Seasoning (or New Bay seasoning!), or maybe a curry blend, or anything that strikes you. Or use plain breadcrumbs instead of panko for a finer coating, and season them similarly (or buy seasoned Panko or bread crumbs).