For the flour: -2 tbsp paprika -2 tsp salt -2 tsp pepper -1-2 tbsp garlic powder -around 1/2 cup flour Around 1/2 gallon of buttermilk (Give or take, I usually buy the smaller jugs) For breadcrumbs: -1 cup panko bread crumbs -less than 1/4 cup of grated Parmesan -2-3 tbsp Italian seasoning -1 tbsp dried parsley flakes You can use your favourite brand of mozzarella cheese sticks to make them. I cut mine in half to make smaller mozza sticks. You may run out of bread crumbs or flour depending on how much you make so always have extra on hand. Personally when frying, I use canola oil. 1)Mix together seasonings and flour and roll cheese sticks in the mixture. Shake off any extra flour stuck to them. Then put sticks into buttermilk (keep one hand for dry ingredients and one hand for wet ingredients so flour and bread crumbs don’t stick to both hands) 2)Mix together panko bread crumbs, Parmesan and seasonings. Remove sticks from buttermilk, shaking off excess, and roll in bread crumbs. Once you shake off excess, dip back into buttermilk and then back in bread crumbs for a double coating. This will make the mozza sticks nice and crunchy, and ensure little leakage of cheese when frying. Once all sticks have been coated, freeze overnight or at least 2 hours. 3)Once they are ready to fry, set fryer to 375 degrees Fahrenheit. Let oil get up to temp, and then fry mozza sticks for about 2 1/2 minutes (do not fry too many at a time or else they may stick together, and may cool down the oil so it takes longer to fry). Take out of the fryer and on to a baking rack to rid of excess oil or slaw fryer basket if used. Serve immediately with marinara sauce.