Easy Homemade Cheese Sticks Recipe
Shake off any excess flour. Next, dip the floured stick into the egg mixture, allowing any extra to drip off. Transfer the stick to the breadcrumb mixture, pressing down gently to coat all sides evenly. For an extra crunchy layer, repeat the egg dip and breadcrumb coating.
This double-coating technique not only adds texture but also keeps the cheese sealed in, preventing leaks. Place the breaded sticks back on the baking sheet and freeze for another 30–60 minutes. This second freeze solidifies the coating, helping it hold up during frying and ensuring each stick comes out golden and crispy without melting.
In a deep, heavy-bottomed frying pan or deep fryer, add enough vegetable oil to reach about 1–2 inches deep. Heat the oil to 350°F (175°C). Using a thermometer ensures the oil is just right for frying – too hot, and the coating might burn; too cool, and the cheese might melt too soon.
Expert Tips for the Best Homemade Cheese Sticks;
Freezing is Key: Always freeze the cheese sticks before frying to ensure they stay intact and don’t melt too quickly in the oil.
Double Coat for Extra Crunch: The second coating not only adds crunch but also acts as a barrier, keeping the cheese inside.
Use the Right Oil Temperature: A steady 350°F (175°C) is ideal. Too low, and the coating absorbs too much oil; too high, and it may burn before the cheese is fully melted inside.
Breadcrumb Options: Panko breadcrumbs provide a crispier texture than regular breadcrumbs, but you can mix both for an interesting texture variation.
