Prep the curds: Pat the cheese curds dry with paper towels. Dry curds hold the coating better and prevent blowouts.

Set up your stations: Place flour in one shallow bowl. In a second bowl, whisk eggs with water. In a third, mix panko with salt, garlic powder, onion powder, smoked paprika, and black pepper.

First coat: Toss curds in flour to lightly coat. Shake off excess flour so the coating stays thin and even.

Egg dip: Move the floured curds to the egg wash. Turn to coat completely so the crumbs stick.

Breadcrumb coat: Roll each curd in the panko mixture, pressing gently so crumbs adhere. Place on a parchment-lined tray.

Double-dip for extra crunch: For best results, repeat the egg wash and panko step for a second coat. This helps prevent cheese from leaking out.

Chill briefly: Refrigerate the breaded curds for 15 minutes. Cold curds melt slower, keeping the coating intact while it crisps.

Preheat the air fryer: Heat to 375°F (190°C) for 3–5 minutes. A hot basket gives better browning.

Arrange and spray: Place curds in a single layer in the basket, leaving space between them. Spray lightly with cooking oil to encourage crisping.

Air fry: Cook for 5–7 minutes, shaking or turning once halfway. Watch closely near the end—pull them as soon as you see slight oozing or deep golden color.

Season and serve: Sprinkle with a pinch of salt while hot. Serve immediately with your favorite dip.