Cut the mozzarella blocks into sticks of about 1/2-inch thickness. I got a total of 22 sticks out of the two 8-oz mozzarella blocks. You may get less or more, depending on the length of the mozzarella blocks you buy.

Set up the breading station for the mozzarella sticks: plain/all-purpose flour, seasoned with a pinch of salt; beaten eggs, seasoned with a pinch of salt and grated parmesan; and breadcrumbs, seasoned with a pinch of salt, pepper, garlic powder, and Italian seasoning.

Bread the mozzarella sticks: first in the flour, then the beaten eggs, and then in the breadcrumbs. Then, double-bread the sticks by coating them in beaten eggs and breadcrumbs again. Make sure to cover every bit of the mozzarella stick.

Method 1: Deep-Frying the Mozzarella Sticks: Add the oil to a pot or deep-fryer and bring it to a temperature of 350°F (175°C). If you don’t have a thermometer, you can use the wooden spoon method to approximate the temperature: Dip a wooden spoon in the hot oil, and if you see bubbles around it, then it’s ready to go. Once the oil is hot enough, add a few mozzarella sticks at a time until golden brown on the outside, about 1 minute. Remove the mozzarella sticks using a stainless steel spider strainer
or some kitchen tongs, and let them cool down/dry on a wire rack. You
could also use paper towels (instead of the wire rack). The wire rack
just makes sure you get more crispiness from the coating. I also like to sprinkle some sea salt flakes (like Maldon) on the mozzarella sticks while they’re warm.

Method 2: Air Fryer: Preheat the air fryer to 390° (200°C) for 3 minutes. Add the mozzarella sticks and spray them with cooking oil spray. Air fry for about 6-7 minutes, flipping halfway through, until the breading is golden-brown and the mozzarella inside is melted.