Prep your pan and oven: Line a baking sheet with parchment paper and set an oven-safe wire rack on top if you have one. Preheat the oven to 425°F (220°C).

Unwrap the cheese: Halve each mozzarella stick crosswise if you want bite-size pieces, or leave them whole. Pat dry to remove any moisture so the coating sticks.

Set up a breading station: Put flour in one shallow bowl. Whisk eggs in a second bowl. In a third bowl, combine panko, Parmesan, Italian seasoning, garlic powder, onion powder, paprika, 3/4 teaspoon salt, and a few grinds of pepper.

First coating: Dredge each cheese stick in flour, shaking off the excess. Dip into the egg, letting extra drip away. Roll in the panko mixture, pressing gently so it adheres.

Freeze briefly: Place breaded sticks on the prepared pan and freeze for 20 minutes. This helps the coating set and keeps the cheese from oozing too fast.

Second coating for extra crunch: Remove from the freezer, dip each stick again in egg, then in the panko mix. Press lightly for full coverage, especially on the ends. Return to the pan.

Oil for crispiness: Lightly spray the sticks with oil on all sides, or drizzle a tiny bit and roll them to coat. This helps the crumbs brown and crisp in the oven.

Bake hot and fast: Bake at 425°F for 9–12 minutes, flipping once halfway. They’re done when the coating is deep golden and you see just the first sign of cheese softening at the ends.

Serve immediately: Let them sit for 1 minute to set the crust, then serve hot with warm marinara.