Snacks
This Arby's cheese sticks recipe delivers the same crispy bites with gooey pull-apart magic you love—right in your own kitchen. The secret lies in the perfect balance of breading and frying, creating that iconic crunch while keeping the mozzarella stretchy inside.
I've perfected this version after countless batches, ensuring every stick meets the classic standard without the restaurant markup.
What sets this recipe apart is the foolproof breading technique: a mix of flour, cornstarch, and spices that clings perfectly to the cheese while frying. The high-heat method guarantees a golden, crispy exterior that contrasts beautifully with the melted, stringy mozzarella.
Whether you're air-frying for a lighter version or deep-frying for maximum crunch, the result is always restaurant-quality.
Once you try these, you'll never settle for anything less than that satisfying first bite—crispy enough to stand up to dipping, but tender enough to melt in your mouth.
The marinara sauce on the side is just the beginning; these sticks are worth the effort for game day, parties, or whenever you crave that nostalgic snack. Let's get started on making them at home.
This recipe works equally well for traditional deep-frying or healthier air-frying methods, so you can customize based on your preference. The key is patience during breading and frying—rushing leads to soggy sticks. Trust the process, and you'll have a batch that rivals the original every time.
Ingredients for arby's cheese sticks
Crispy, gooey cheese sticks start with these simple ingredients for that iconic Arby's magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Mozzarella Cheese 🧀 | 8 oz | Fresh mozzarella, cut into sticks |
| All-Purpose Flour 🌾 | 1 cup | For breading, sifted |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For flavor depth |
| Onion Powder 🧅 | ½ tsp | For savory taste |
| Vegetable Oil 🫒 | 3 cups | For deep frying, high smoke point |
| Large Eggs 🥚 | 2 whole | Beaten for dipping |
| Baking Powder 🍞 | ½ tsp | For extra crispiness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Marinara Sauce 🍅 | 1 cup | For dipping, optional |
| Vegetable Shortening 🧈 | ¼ cup | For air-frying alternative |
The mozzarella is everything here—fresh mozzarella (the kind in a tub, not pre-shredded) gives that perfect melt. Grab it from the deli section at Kroger or Whole Foods—they usually have it pre-cut, which saves time. For the breading, cornstarch is key—it creates that signature crunch. I always double-check the oil too: vegetable oil with a high smoke point is a must for deep-frying. If you're air-frying, vegetable shortening works better than oil for crispiness.
No fresh mozzarella? Low-moisture mozzarella from a block works in a pinch—just shred it yourself. Short on cornstarch? All-purpose flour plus a pinch of baking powder gets you close. The marinara can be store-bought (I like Rao's for its smooth texture), but homemade is even better. For the spices, garlic powder and onion powder are non-negotiable—they build flavor that stands up to the cheese. If you're air-frying, spray the basket lightly with oil before adding sticks to prevent sticking.
Keep the breading mix in an airtight container with a drying packet for up to 1 week. The mozzarella sticks are best served immediately, but you can reheat them in the oven at 350°F for 5-10 minutes if needed. For game day, I make a double batch and keep them warm in a 200°F oven with a tray of breadcrumbs underneath to soak up grease. The marinara stays fresh for 10 days in the fridge, so make extra for dipping.
Why You'll Love This Recipe
- The secret’s in the cornstarch: it gives you that addictive crunch on the outside while the mozzarella stays gooey inside. Honestly, it’s the kind of bite that makes you forget you’re eating something you made yourself.
- No-Fuss Assembly: I swear, this takes less effort than ordering takeout. Just stretch the cheese, dip it in the flour-cornstarch mix, sprinkle garlic and pepper—boom. No rolling, no fuss, no stress.
- That Crispy-Creamy Magic: The secret’s in the cornstarch: it gives you that addictive crunch on the outside while the mozzarella stays gooey inside. Honestly, it’s the kind of bite that makes you forget you’re eating something you made yourself.
- Party Snack Hero: These disappear at gatherings—no one will guess they’re homemade. Serve them warm for game day, as a kid-friendly appetizer, or even packed in lunches. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arby's-style cheese sticks
Here's how to make those addictive, crispy cheese sticks with gooey centers every time.
Prepare the Mozzarella Sticks
Start by cutting the 8 oz mozzarella cheese into 4 equal sticks, each about 3 inches long. I like to make them slightly tapered at one end so they're easier to handle. Wrap each stick tightly in plastic wrap and freeze for 15 minutes—this prevents the cheese from stretching too much when breaded.
While the cheese freezes, mix together the 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tsp salt, 1 tsp ground black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder in a shallow bowl. The cornstarch is what gives those cheese sticks their signature crispiness, so don't skip it. Sift the dry ingredients together to remove any lumps—this ensures an even coating later.
Create the Egg Wash
In a separate bowl, beat the 2 whole large eggs until just combined—no need to overbeat them. The eggs should be smooth but still slightly thick. This is where the magic happens—the egg wash helps the breading stick to the cheese while keeping it light and crispy.
For an extra touch, I like to add a pinch of salt to the egg mixture. This enhances the flavor and prevents the breading from becoming too bland. Keep this bowl ready next to your breading station so you can work efficiently.
Bread the Cheese Sticks
Remove the frozen cheese sticks from the freezer and immediately dip each one into the beaten eggs, letting any excess drip off. Then, roll each stick in the flour mixture, pressing gently to ensure the coating adheres evenly. The cheese should be completely covered—no gaps where the breading might peel off during frying.
Here's a pro tip: Work quickly but carefully. The cheese will start to soften as it warms up, so don't linger. Place the breaded sticks on a wire rack set over a baking sheet to keep them elevated—this prevents them from sticking together before frying.
Fry to Golden Perfection
Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 375°F. Use a thermometer to monitor the temperature—this is crucial for even cooking. Once the oil is hot, carefully add the breaded cheese sticks in a single layer. They should sizzle immediately, which is your signal that the oil is ready.
Fry the cheese sticks for 2-3 minutes per side until they're deep golden brown and the cheese inside is fully melted. You'll know they're done when the breading is crispy and the cheese pulls slightly when you gently tug on it. Be careful not to overcrowd the pan—frying in batches ensures the oil stays at the right temperature.
Serve with Warm Marinara
Transfer the fried cheese sticks to a paper towel-lined plate to drain any excess oil. Serve them immediately while they're still crispy, with the 1 cup marinara sauce on the side for dipping. The contrast between the crispy breading and the gooey cheese is what makes these cheese sticks irresistible.
For an air-fryer alternative, coat the breaded sticks in 0.25 cup vegetable shortening instead of oil, then air-fry at 375°F for 8-10 minutes, flipping halfway. While not as crispy as deep-frying, it's a great lighter option. Enjoy your homemade cheese sticks while they're hot!
Pro Tips For Making Arby'S Cheese Sticks
- Fry in Batches: I learned this the hard way—crowding the pan turns your cheese sticks into soggy, uneven messes. Keep it to 2-3 sticks at a time, and resist the urge to rush. The oil needs room to bubble properly, or you’ll end up with a greasy, undercooked center.
- Use Shredded Fresh Mozzarella: Pre-shredded cheese has anti-caking agents that make it harder to melt smoothly. Buy a block, shred it yourself, and pat it very dry with paper towels—wet cheese steams instead of frying. (Yes, it’s extra work, but your sticks will actually stretch like they’re supposed to.)
- Coat Them Well: Don’t just dip—roll. Press the sticks firmly into the flour-cornstarch mix (about 2 tablespoons flour + 1 tablespoon cornstarch per stick) so the coating sticks. A thin layer means a weak crust that’ll flake off mid-bite. (I used to skip this, and it’s the #1 reason my early attempts fell apart.)
- Check Oil Temp with a Stick: Too hot, and your cheese burns before it melts. Too cool, and it turns greasy. Test by dropping a tiny pinch of flour in—if it sizzles and floats immediately, you’re golden. Aim for 350–375°F, and adjust as needed. (A cheap thermometer is worth it; my first batch was a sad, charred experiment.)
Regional styles of this arby's cheese sticks
Midwest Crispy Classic
This is my go-to version for game day gatherings in the Midwest, where cheese sticks are a staple. I use extra-sharp cheddar mixed with mozzarella (2 oz cheddar + 6 oz mozzarella) for a sharper bite that still melts perfectly.
The breading stays the same, but I add ½ tsp smoked paprika to the flour mix for a subtle smoky depth that pairs beautifully with the marinara. Serve with buffalo sauce on the side for a spicy kick that Midwest fans love.
Southern Fried Twist
In the South, we take cheese sticks to the next level by adding ½ tsp cayenne pepper to the breading and using peanut oil for frying (it has a higher smoke point and adds a subtle nutty flavor).
I like to serve these with honey mustard instead of marinara—it’s a Southern classic that cuts through the richness. For extra drama, sprinkle crushed peanuts on top right after frying for a crunchy contrast.
Northeast Baked Option
If you’re in the Northeast and want to avoid deep-frying, this baked version works wonders. Coat the breaded sticks in egg wash and then roll them in crushed cornflakes (½ cup) mixed with the flour for extra crunch.
Bake at 400°F for 12-15 minutes, flipping halfway, until golden brown. The result is lighter but still crispy, perfect for a quick snack. Pair with sour cream and chives for a Northeast-style dip.
West Coast Air-Fryer Hack
Out West, air-frying is king, and this version is my favorite for busy weeknights. Use avocado oil spray instead of shortening and air-fry at 390°F for 6-8 minutes, shaking the basket every 2 minutes for even crispiness.
For a West Coast twist, add 1 tsp nutritional yeast to the breading for a cheesy, umami boost. Serve with sriracha mayo for a spicy, creamy dip that’s all over LA food trucks.
Texas-Style Spicy Kick
In Texas, we don’t do things halfway—this version is all about heat. Mix 1 tsp chipotle powder and ½ tsp cayenne into the breading, then fry as usual. Serve with jalapeño-infused marinara (blend 2 jalapeños into the sauce) and a side of pickled jalapeños for dipping.
The combo of smoky, spicy, and tangy is pure Texas comfort food.
Nutrition facts
Frequently asked questions
Can I make these cheese sticks without deep-frying?
For a healthier version, use an air-fryer with vegetable shortening instead of oil. Spray the basket lightly and cook at 375°F for 8-10 minutes, flipping halfway. The result won't be as crispy as deep-fried, but it's still delicious and lighter. For baking, coat the breaded sticks in crushed cornflakes and bake at 400°F for 12-15 minutes—just flip halfway for even browning.
Why do my homemade cheese sticks turn out soggy?
Soggy cheese sticks usually happen when the oil isn't hot enough or the breading isn't fully adhered. Always maintain oil at 375°F and fry in small batches to keep the temperature stable. Press the breading firmly onto the cheese sticks, and let them rest on a wire rack for 5 minutes before frying to help the coating set. Freezing the cheese sticks for 15 minutes before breading also prevents excess melting.
What’s the best way to reheat leftover cheese sticks?
Reheat in the oven at 350°F for 5-10 minutes on a wire rack to restore crispiness. For a quick fix, use the air-fryer at 375°F for 3-4 minutes, shaking halfway. Avoid microwaving—they’ll turn rubbery. To keep them fresh longer, store in an airtight container with a paper towel to absorb moisture. Reheat only once for the best texture.
Can I use pre-shredded cheese instead of fresh mozzarella?
Pre-shredded cheese works in a pinch, but it lacks the moisture and meltiness of fresh mozzarella. If you must use it, drain the cheese in a colander for 10 minutes to remove excess anti-caking agents, then pat dry with a paper towel. For best results, stick with fresh mozzarella from the deli section—it’s worth the effort for that signature stretchy texture.
How do I make these cheese sticks extra crispy?
For maximum crispiness, use a mix of cornstarch and flour (50/50 ratio) in the breading, and add ½ tsp baking powder to make it lighter. Double-dip the cheese sticks in egg wash between breading layers, and fry in batches at 375°F until golden brown. For an extra crunch, sprinkle crushed cornflakes or panko on top right after frying. Serve immediately to lock in that crispy texture!