Prep the cheese: Unwrap the mozzarella sticks and cut each in half crosswise for snack-size pieces. Pat dry with a paper towel so the coating sticks well.

Set up three bowls: In one, add flour. In the second, whisk eggs with milk. In the third, combine panko, seasoned breadcrumbs, garlic powder, onion powder, salt, pepper, and smoked paprika.

First coat: Dredge each cheese piece in flour, shaking off excess. Dip in the egg mixture, letting extra drip off. Roll in the breadcrumb mixture to coat fully.

Second coat for extra crunch: Dip the coated sticks back into egg, then again into breadcrumbs. Double coating helps prevent leaks and gives a thicker crust.

Freeze: Place coated sticks on a parchment-lined tray. Freeze for at least 1 hour (or up to 1 month in a freezer bag). This step is crucial for keeping the cheese inside.

Preheat the air fryer: Heat to 390°F (200°C) for 3–5 minutes. A hot basket helps crisp quickly.

Oil lightly: Spray or brush the frozen sticks lightly with oil. Also mist the air fryer basket to prevent sticking.

Air fry in batches: Arrange sticks in a single layer with space between. Cook for 6–8 minutes, turning halfway. They’re done when golden and just starting to ooze at the ends. Don’t overcook or the cheese will burst out.

Serve right away: Let rest 1 minute to set, then serve hot with warm marinara or your favorite dip.