5.0 (6 reviews)
TGI Friday's Fried Mozzarella Sticks (Copycat)
Crispy double-breaded mozzarella sticks fried at 350°F for a gooey center and golden crunch. This copycat version of TGI Friday's classic appetizer uses a double-coating technique to prevent cheese leakage and is best served with marinara sauce.
TGI Friday's Fried Mozzarella Sticks have been a menu favorite since the 1980s, and this copycat recipe captures the same golden crunch and molten center. The secret is the double-breading: a flour and cornstarch base, a dip in whole milk, and two layers of Italian breadcrumbs. That extra coating forms a seal around the cheese, so every bite gives you a crisp shell that gives way to a long, stretchy pull.
Why You’ll Love These Homemade Mozzarella Sticks
- You get that restaurant-style crunch without leaving the house.
- It only takes six ingredients, most of which you probably already have in your pantry.
- The double-breading keeps the cheese from leaking, so every stick pulls apart with a long, stretchy strand.
Key Ingredients for Authentic Fried Mozzarella Sticks
- Block mozzarella, Use whole-milk mozzarella in block form, not fresh or part-skim. It has the right moisture and melting point. Look for a block you can cut into 3/8-inch slices.
- Cornstarch, Mixed with flour, it helps the coating crisp up and cling to the cheese. No substitute needed, but you can use all flour in a pinch.
- Italian seasoned breadcrumbs, These bring the flavor and the golden color. If you only have plain, add a teaspoon of Italian seasoning per cup.
Kitchen Tools for Frying Mozzarella Sticks
- Deep-fry thermometer to keep the oil at a steady 350°F
- Large heavy-bottomed pot or Dutch oven for even heat distribution
- Wire rack to let the breaded sticks rest and to drain after frying
- Tongs for turning and removing the sticks safely
Tips for Frying Crispy Mozzarella Cheese Sticks
- Keep the oil at a steady 350°F. If the temperature drops, the coating absorbs oil and the cheese can start to melt before the crust sets.
- Shake off excess breadcrumbs after each dip. A thick, loose coating may separate from the cheese in the hot oil.
- Fry in small batches. Crowding the pan lowers the oil temperature and makes the sticks stick together.
- Pull them out as soon as they turn golden brown, which should take no longer than 1 minute. Any longer and the cheese will push through the crust.
Expert Tips for Double-Breading Fried Mozzarella Sticks
- Cut the mozzarella into uniform 3/8-inch slices so they cook evenly. Uneven pieces will have some spots undercooked and others leaking.
- Set up a wire rack before you start. After each breading step, place the sticks on the rack so the coating can dry slightly and adhere better.
- Discard the flour after the first pass through the breading station. It will have picked up moisture from the cheese and won't coat cleanly a second time.
- Use whole milk, not skim or plant-based milk. The fat helps the breadcrumbs cling and brown evenly.
Fried Mozzarella Sticks Variations to Try
- Spicy: Use pepper jack cheese and add a pinch of cayenne to the breadcrumbs.
- Herb: Stir dried oregano and garlic powder into the Italian breadcrumbs for extra flavor.
- Gluten-free: Swap the all-purpose flour for a gluten-free flour blend and use gluten-free breadcrumbs.
- Air fryer: After breading, spray the sticks with oil and cook at 400°F for 6 to 8 minutes, turning once.
What to Serve with Fried Mozzarella Sticks
- Marinara sauce for dipping, warm or at room temperature
- Ranch dressing for a cool, creamy contrast
- Garlic Parmesan sauce if you like a richer dip
- A simple green salad or a bowl of tomato soup on the side
How to Store Leftover Fried Mozzarella Sticks
Leftover fried mozzarella sticks will keep in the refrigerator for up to 3 days. Place them in a single layer in an airtight container, or separate layers with parchment paper so the coating doesn't stick together. They won't be as crisp as fresh, but they'll still have plenty of flavor.
Freezing Fried Mozzarella Sticks for Later
You can freeze the breaded mozzarella sticks before frying. Arrange them in a single layer on a baking sheet and freeze until solid, about 2 hours. Transfer to a freezer bag and keep for up to 2 months. When you're ready to fry, drop them into 350°F oil straight from the freezer and add about 30 seconds to the cooking time.
How to Reheat Fried Mozzarella Sticks Without Losing the Crunch
To bring back the crunch, reheat leftover sticks in a 400°F oven or air fryer for 5 to 7 minutes, flipping halfway. Skip the microwave, which will make the coating soggy and the cheese rubbery.
Source recipe: TGI Friday’s Fried Mozzarella Sticks (Copycat) (SnapChef ID 8d9e3006-eb0a-409c-b037-b2e73ac0d287). Nutrition is estimated per serving.
Recipe
TGI Friday's Fried Mozzarella Sticks (Copycat)
Ingredients
Instructions
- Cut cheese into long slices approximately 3/8 inch thick.
- Blend together the flour and cornstarch in a bowl.
- Place a cheese slice into the flour, then dip into a bowl of whole milk, and then dip into the breadcrumbs.
- Shake off excess breadcrumbs and place mozzarella stick on a wire rack.
- Repeat until all cheese sticks have been dipped once. Discard the flour.
- Place cheese sticks back into milk, then into bread crumbs for the second time, and shake off the bread crumbs.
- Heat vegetable oil to 350 for frying.
- Drop a few cheese sticks into hot oil and fry until golden brown. This should take no longer than 1 minute.
- Remove cheese sticks from the oil and place them on a wire rack.
- Repeat frying in batches with remaining breaded cheese sticks.
- Serve with your favorite marinara sauce.
Notes
- Marinara sauce for dipping, warm or at room temperature Ranch dressing for a cool, creamy contrast Garlic Parmesan sauce if you like a richer dip A simple green salad or a bowl of tomato soup on the side
- Leftover fried mozzarella sticks will keep in the refrigerator for up to 3 days. Place them in a single layer in an airtight container, or separate layers with parchment paper so the coating doesn't stick together. They won't be as crisp as fresh, but they'll still have plenty of
Nutrition per serving, estimated
| Calories | 751 kcal | 38% DV |
|---|---|---|
| Protein | 38 g | 76% DV |
| Fat | 30 g | 38% DV |
| Carbs | 77 g | 28% DV |
| Fiber | 3 g | 11% DV |
| Sugar | 7 g | — |
| Sodium | 1540 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Why does the double-breading keep the cheese from leaking?
The flour and cornstarch mixture creates a dry base that clings to the cheese. The milk then helps the first breadcrumb layer stick, and the second breadcrumb layer seals any thin spots. Together, those layers form a barrier that holds the melting cheese inside while the outside turns golden and crisp.
Can I use fresh mozzarella or buffalo mozzarella?
No. Fresh mozzarella and buffalo mozzarella contain too much moisture, which will make the coating soggy and cause the cheese to leak out during frying. Stick with a standard block of whole-milk mozzarella, the kind you'd use for pizza. It has the right moisture level and melts evenly without turning runny.
Can I use panko breadcrumbs instead of Italian seasoned breadcrumbs?
You can, but the texture will be different. Panko is coarser and lighter, so it won't give you the same dense, seasoned crust that TGI Friday's appetizer is known for. If you only have panko, add Italian seasoning and a little garlic powder to approximate the flavor.
What happens if I skip the cornstarch?
The flour alone will still work, but the coating won't be as crisp. Cornstarch helps the flour mixture adhere to the cheese and adds extra crunch. If you don't have it, you can use all flour, but expect a slightly softer crust.
