Place the mozzarella sticks on a tray and freeze for at least 1 hour so they’re very firm.

In a shallow bowl, whisk the flour with a pinch of salt.

In a second bowl, beat the eggs.

In a third bowl, mix the breadcrumbs with cayenne, paprika, garlic powder, and onion powder.

One at a time, dredge a stick in flour, shake off excess, dip in egg, then coat thoroughly in the breadcrumb mix. For a thicker crust, repeat the egg and breadcrumb step once more.

Heat oil in a deep fryer or a large, heavy pot to 350°F (175°C). Use a thermometer to keep the temperature steady.

Fry the mozzarella sticks in batches (do not overcrowd) for 2–3 minutes, until the coating is golden brown and crisp.

Use a slotted spoon to remove them and drain on paper towels or a wire rack for best texture.

Serve immediately while the cheese is melty, with your favorite dipping sauce.