Instructions

• Unwrap the 16 oz string cheese sticks and set them on a plate or tray; pat them dry if they are wet.
• In a shallow bowl, whisk together 1 large egg and 1 cup room-temperature buttermilk until combined. Set this wet mixture aside.
• In a separate shallow bowl, combine 2 cups Panko bread crumbs (or regular/Italian breadcrumbs), 1 teaspoon Italian Herbs seasoning, 1 teaspoon smoked paprika (or regular paprika), 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix well.
• Working one stick at a time, dip a cheese stick into the buttermilk mixture and let excess drip off. Roll it in the breadcrumb mixture to coat evenly. Dip the coated stick quickly back into the buttermilk, then roll again in the breadcrumbs, pressing the crumbs onto the surface so they adhere. Place the double-coated sticks on a clean tray while you finish coating the rest.
• Pour oil into a deep frying pan or skillet to a depth of about 2 inches and heat over medium-high heat. Heat until the oil is shimmering and a few breadcrumbs sizzle immediately when dropped in (or about 350°F if using a thermometer).
• Fry the coated cheese sticks in batches without overcrowding the pan. Cook about 20–30 seconds per side (roughly 1 minute total) until the crust is golden brown. Use tongs or a slotted spoon to turn them and to remove them from the oil.
• Transfer fried cheese sticks to paper towels to drain briefly, then serve immediately with your preferred dipping sauce.