To begin, create your breading station by arranging three shallow dishes. In the first, whisk together the flour, sea salt, black pepper, garlic powder, and onion powder. Add the beaten egg to the second dish. In the third, combine the panko breadcrumbs with the Italian seasoning.

Take a mozzarella piece and coat it evenly in the seasoned flour mixture, shaking off any excess. Then dip it into the beaten egg, ensuring the entire surface is covered. For an ultra-crispy exterior, repeat the process—dipping once more in the flour and egg.

After double-dipping, roll the coated cheese stick in the seasoned breadcrumb mixture, pressing gently so the crumbs firmly adhere. Continue this process until all the mozzarella sticks are thoroughly coated.

Arrange the breaded mozzarella pieces in a single layer on a tray or plate. Transfer them to the freezer and chill for 30 to 40 minutes, or until firm to the touch—this helps prevent melting during frying.

In the meantime, heat vegetable oil in a large pot or deep fryer to 375°F. Make sure the oil is deep enough to fully submerge the sticks and monitor the temperature closely using a thermometer.

Carefully lower a few mozzarella sticks into the hot oil at a time, avoiding overcrowding. Fry for 2 to 3 minutes, turning occasionally, until golden and crisp. Keep an eye on them—they can darken quickly.

Once fried, remove the mozzarella sticks using a slotted spoon or tongs and transfer them to a plate lined with paper towels to drain excess oil.

Serve the hot, crunchy mozzarella sticks on a platter garnished with fresh parsley, if desired. Accompany with warm marinara sauce for dipping and lemon wedges on the side for a bright finishing touch.