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Unwrap cheese sticks and cut in half. Place on a cookie sheet lined with aluminum foil to make clean up easier.
In a shallow bowl, beat eggs. Add a tsp of water to thin out if desired. Place gluten-free rice flour in a second shallow bowl and the crumb coating in a third. (I only opened one packet of crumbs at a time to keep it fresh.)
Dip cheese stick in beaten egg, making sure to get the ends of the cheese dipped in the egg. Next, roll the cheese stick in the flour, making sure the ends get coated in flour.
Now, dip the floured cheese stick back in the beaten egg, making sure that all parts coated with flour are now coated with egg. This will create a paste like texture that will help the crumbs adhere to cheese stick.
Finally, dip the cheese stick in the breading, again making sure the ends are thoroughly coated. Place on cookie sheet and repeat with remaining cheese sticks.
After all cheese sticks are coated, place cookie sheet in freezer for preferably three hours or even overnight.If you don't plan to bake them right away, place in a sealable plastic bag and store for later use.
When ready to bake the mozzarella cheese sticks, preheat oven to 400 degrees. Bake cheese sticks in an even layer, on aluminum foil, for 6 minutes. Serve alone or with favorite dipping sauce.