Set up your breading station. Place flour in one shallow bowl. Beat eggs in a second bowl. In a third bowl, mix breadcrumbs, panko, Parmesan, garlic powder, onion powder, oregano, paprika, 1/2 teaspoon salt, and a few grinds of pepper.

Prep the cheese. Unwrap mozzarella sticks. For smaller pieces or bite-size snacks, cut each in half.

First coat. Roll each stick in flour, shaking off excess. Dip in egg, then into the breadcrumb mixture, pressing to adhere. Place on a tray.

Double dip for extra crunch. Dip each breaded stick back into the egg, then again into the breadcrumb mixture. This second layer helps seal the cheese.

Freeze before air frying. Lay sticks on a parchment-lined tray and freeze for at least 45–60 minutes, or up to overnight. Don’t skip this step—it prevents the cheese from leaking out.

Preheat air fryer. Heat to 390°F (200°C) for 3–5 minutes. Lightly spray the basket with oil.

Cook. Arrange frozen breaded sticks in a single layer, leaving space between them. Lightly spray the tops with oil. Air fry for 6–8 minutes, flipping at the 4-minute mark. They’re done when golden and just starting to ooze at the ends.

Make the marinara while they cook. Warm olive oil in a small saucepan over medium heat. Add garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, basil, oregano, and red pepper flakes. Simmer 8–10 minutes. Season with salt, pepper, and a pinch of sugar if needed.

Serve immediately. Transfer hot mozzarella sticks to a plate and let them sit 1 minute so the cheese sets slightly. Serve with warm marinara for dipping.