Unwrap the string cheese and place it back in the fridge until ready to assemble.

Place the breadcrumbs, parmesan cheese, and Italian seasoning in a shallow bowl and stir together until combined.

Add the all-purpose flour to a shallow bowl, set aside.

Whisk the eggs with the milk in a shallow bowl.

These fry up super quick so it is easier to prepare all of the sticks first before frying. Coat the string cheese in flour, tapping off any excess.

Place the stick into the egg and get it coated.

Then place it into the breadcrumbs and make sure it’s coated. Repeat again, place the cheese stick back into the egg then the breadcrumbs, place them on a plate. Put the plate back in the fridge until ready to fry.

Pour about 1 inch of oil in the bottom of a heavy bottom skillet. Bring up to temperature over medium-low heat, oil should stay around 375°F.

It is easiest to fry one at a time. Place one stick in the oil, using two forks, fry the stick rolling it around in the oil until lightly golden brown on all sides, up to 1-2 minutes.

Take it out and let drain on a paper towel-lined plate.

Once the excess oil is off, transfer it onto another plate while you fry the next stick.

Repeat until they are all done. Garnish with optional parmesan cheese and chopped parsley. Serve with marinara for dipping.