Prep the cheese: Unwrap the mozzarella sticks and cut each in half to make 24 shorter sticks. Shorter pieces are less likely to leak and cook more evenly.

Set up a breading station: Put flour in one shallow bowl. In a second bowl, whisk eggs with water. In a third bowl, combine Italian breadcrumbs, panko, garlic powder, onion powder, oregano, pepper, and salt.

First coat: Dredge each cheese stick in flour, shaking off excess. Dip in the egg wash, then roll in the breadcrumb mixture, pressing to coat fully and seal the ends.

Second coat: Dip the breaded stick back into the egg wash, then into the breadcrumbs again. A double coat builds a thicker shield that helps prevent blowouts.

Freeze: Place the coated sticks on a parchment-lined tray and freeze for at least 1 hour, or up to overnight. This step is key to getting a crispy crust before the cheese melts.

Preheat: Heat the air fryer to 390°F (200°C) for 3–5 minutes. Preheating reduces sticking and helps crisp the coating.

Lightly oil: Spray the air fryer basket with cooking spray. Arrange frozen mozzarella sticks in a single layer, leaving space between them. Lightly mist the tops with oil spray.

Air fry: Cook for 6–8 minutes, flipping halfway. They’re done when golden brown and just starting to ooze at the ends. Watch closely in the last minute.

Rest briefly: Let them sit for 1 minute before serving. This helps the cheese settle and prevents burns.

Serve: Enjoy immediately with warm marinara, ranch, or your favorite dipping sauce.