Copycat Arby’s Mozzarella Sticks That Stay Crisp

Copycat Arby’s mozzarella sticks give you that same thick, craggy breading and pull of melted cheese, minus the drive-thru wait. The trick is a quick freeze before frying, which is exactly what keeps the cheese from blowing out into the oil.

You’ll need about six ingredients you probably already have, plus a bag of mozzarella string cheese. It’s a good one for tonight if you want something hot and hands-on before dinner, or as the main event with a salad on the side.

Why These Stay Crisp Longer Than Most

The double coat of breadcrumbs is what does the work here. One pass through flour, egg, and crumbs gives you a thin shell that cracks under the fryer. Two passes gives you the thick, ridged crust Arby’s is known for, and it actually holds up instead of going soft the second it hits the plate.

Freezing the sticks before frying isn’t a fussy extra step, it’s the difference between a mozzarella stick and a puddle of cheese in your oil. Give them the time and they hold their shape.

I use panko instead of regular breadcrumbs because it fries up with more texture, less of that soft, sandy bite you get from finer crumbs.

Ingredients

• 12 mozzarella string cheese sticks: the low-moisture kind, straight from the fridge works fine
• 3/4 cup all-purpose flour: the first coat, helps the egg wash stick
• 2 large eggs: whisked with water for the egg wash
• 1 tbsp water: thins the egg just enough to coat evenly
• 1 1/2 cups panko breadcrumbs: gives the thick, craggy crust
• 1/2 cup grated parmesan: mixed into the crumbs for a salty, savory edge
• 1 tsp garlic powder: for the crumb coating
• 1 tsp Italian seasoning: for the crumb coating
• 1/2 tsp salt: seasons the crust itself, not just the cheese
• 3 cups vegetable oil, for frying: or another neutral oil with a high smoke point
• 1 cup marinara sauce, for dipping: warmed, jarred or homemade both work

Variations / Substitutions

• String cheese swap: low-moisture block mozzarella cut into 4-inch sticks works too, just make sure the pieces are uniform so they fry evenly.
• Gluten-free crumbs: a gluten-free panko and a gluten-free flour blend both bread just fine, with no real change in crunch.
• Spicy version: add 1/2 tsp cayenne or red pepper flakes to the breadcrumb mix if you want some heat behind the cheese pull.
• Air fryer version: skip the oil and air fry the frozen sticks at 400°F (200°C) for 6 to 8 minutes, flipping halfway, for a lighter version with less mess.
• Dairy-free: a firm dairy-free mozzarella-style block will bread and fry the same way, though it won’t stretch quite as much when you pull it apart.

If you like this one, my crispy fried ravioli follows almost the same double-breading method and makes a good pairing on an appetizer night.

How to Make Copycat Arby’s Mozzarella Sticks

Step 1: Bread the Mozzarella Sticks

Set up three shallow bowls: 3/4 cup flour in the first, 2 eggs whisked with 1 tbsp water in the second, and 1 1/2 cups panko mixed with 1/2 cup parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, and 1/2 tsp salt in the third. Roll each of the 12 mozzarella sticks in flour, dip in egg, then press into the crumb mixture until fully covered.

Now dip each stick back into the egg and crumbs a second time. This double coat is what builds that thick, ridged crust, and it’s worth the extra minute or two per stick. The sticks should look shaggy and well-covered, with no bare cheese showing through.

Step 2: Freeze the Sticks Solid

Lay the breaded sticks in a single layer on a parchment-lined tray and freeze them for at least 45 minutes, up to overnight if you’re getting ahead.

They’re ready when the crumbs look matte instead of damp and the sticks feel firm all the way through, not just on the surface. Don’t skip this or rush it. Frying them straight from the fridge is the main reason mozzarella sticks split open in hot oil.

Step 3: Fry the Mozzarella Sticks

Heat 3 cups vegetable oil in a heavy pot or Dutch oven to 350°F (175°C), checking with a thermometer since guessing tends to run hot or cold. Fry the frozen sticks in batches of 4 to 5, about 45 to 60 seconds per batch, turning once so both sides go deep golden brown.

Work in small batches so the oil temperature doesn’t drop, which is what leaves you with pale, greasy breading instead of a crisp shell. Lift each batch out with a slotted spoon the second the crust turns golden brown, since a few extra seconds is all it takes for the cheese to start pushing through.

Step 4: Drain and Serve

Transfer the fried sticks to a paper towel lined plate to drain for a minute while you warm the 1 cup marinara sauce in a small saucepan over low heat, about 3 minutes, stirring once or twice.

Serve the mozzarella sticks right away with the warm marinara alongside for dipping. Cut one open while it’s still hot and you’ll see the cheese pull into long, stretchy strings, which is really the whole point of making these at home.

A Few Notes Before You Start

• Check your cheese sticks are truly frozen solid before frying, not just cold, or they’ll burst faster than you’d expect.
• Keep the oil at a steady 350°F (175°C) with a clip-on or instant-read thermometer rather than eyeballing it.
• If a stick does split in the oil, pull it out right away so it doesn’t leave stray cheese to burn in the rest of the batch.
• Leftover breaded sticks freeze well uncooked, so bread a double batch and keep half in the freezer for another night.

Frying times barely change with size, but here’s roughly what to expect:

Cheese Stick Size	Oil Temp	Fry Time
Thin string cheese	350°F (175°C)	45-60 seconds
Thick block-cut sticks	350°F (175°C)	60-75 seconds
Straight from fridge (not frozen)	350°F (175°C)	not recommended

Keeping Mozzarella Sticks Fresh

Refrigerate: Cooked leftovers keep in an airtight container in the fridge for up to 2 days, though the crust softens some.

Reheating: Reheat in a 400°F (200°C) oven or air fryer for 4 to 5 minutes to bring back the crunch. The microwave will leave them chewy and a little tough, so it’s worth skipping.

What Goes Well With Copycat Arby’s Mozzarella Sticks

These are built for dipping, so extra marinara or a ranch dressing on the side covers most cravings. A simple green salad with a sharp vinaigrette cuts through the richness of the fried cheese nicely, since the acidity balances all that salt and fat. If you’re serving them as part of a bigger spread, they sit well next to something cold and crunchy, like a coleslaw, for contrast in both temperature and texture.

Frequently Asked Questions

Can I make these ahead of time?

Yes, bread the sticks and freeze them uncooked for up to 2 months, then fry straight from frozen whenever you want them, no thawing needed.

Why did my mozzarella sticks explode in the oil?

Usually the cheese wasn’t fully frozen or the oil was too hot, both of which cause the coating to crack open before the inside sets.

Can I bake these instead of frying?

You can, but the texture is noticeably different. Bake at 425°F (220°C) for 8 to 10 minutes, flipping once, and expect a drier crust than the fried version.

What kind of cheese works best?

Low-moisture mozzarella, whether string cheese or block, holds its shape best. Fresh, high-moisture mozzarella releases too much liquid and tends to blow out the breading.