Homemade Cheese Sticks

Homemade cheese sticks are delicious finger foods that are crispy and cheesy and gooey all in the same bite!

4.64 from 11 votes

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Course: Easy Finger Foods

Cuisine: American

Prep Time: 10

Cook Time: 5

Additional Time: 30

Total Time: 45

Servings: servings

Author: Jennifer Stewart

Equipment

3 Stainless Steel Spider, 13.8, 15, & 16.4 Inches
Digital Instant Read Meat Thermometer

Ingredients

1 package 16 oz string cheese
2 cups Panko breadcrumbs
1 ½ teaspoons garlic powder
1 ½ teaspoons Italian seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1 large egg
1 cup buttermilk
1 cup all-purpose flour
Oil for frying

Instructions

Add about 2 inches of oil to heavy skillet and heat to 350 degrees F
Add breadcrumbs, garlic powder, and Italian seasoning to shallow bowl or plate and mix with fork
In another shallow bowl or plate, add flour
In a small bowl whisk together egg, salt, pepper and buttermilk, then add to shallow bowl or plate
Dip cheese stick into flour, then into the egg mixture, then into the Panko crumbs. Press crumbs into cheese gently. Repeat for double coating.
Freeze for 30 minutes.
Add the hot oil and cook for about 2 minutes or until golden brown, turning frequently.
Drain on paper towels and enjoy while still warm and gooey with your favorite dipping sauces.

Notes

String Cheese - Be sure to use string cheese and not snack cheese sticks. They will not melt the same.

Freeze - The cheese will hold it's shape and not over cook in the oil.

Coat completely - Really press the Panko crumbs on the sticks and fully coat. Holes means leaks!

Panko is best - But regular bread crumbs are good. Just be sure to season them. Try cracker crumbs, croutons, chips, and even pretzels for coating.

Check Oil - You want your hot oil to be 350F-365F. Anything higher and they will burn too quickly. Use a frying thermometer.

Buttermilk - Buttermilk adds a little extra flavor but regular milk will work too.

Make Ahead - Make a big batch and keep in the freezer. You need to freeze them anyway so why not have them ready to go?

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