Snacks
Applebee's cheese sticks recipe delivers that signature crispy, golden exterior with a gooey, pull-apart center—just like the restaurant version. The secret lies in a perfect breading ratio and high-heat frying, transforming simple mozzarella sticks into addictive bites.
I've perfected this method after testing countless variations, ensuring every stick achieves that ideal crunch-to-gooeyness balance.
This recipe requires just 5 simple ingredients—mozzarella sticks, flour, cornstarch, egg wash, and your choice of seasoning—but the technique is what makes it restaurant-quality. The cornstarch creates that signature shatteringly crisp crust, while the egg wash helps the breading adhere perfectly. Frying at 350°F ensures even cooking without burning.
By the time you pull them from the oil, you'll have golden, crispy sticks that ooze with melted cheese when you bite in. The breading stays crunchy even when dipped in warm marinara or ranch, making these perfect for game day, kids' parties, or a quick snack.
Serve immediately for the best texture—everyone will ask for seconds.
For extra flavor, try adding garlic powder, Parmesan, or smoked paprika to the breading. You can also experiment with different cheeses like cheddar or pepper jack for unique twists. The key is keeping the frying oil hot and working in batches to maintain that perfect crispy, gooey result.
Ingredients for applebee's cheese sticks
Five ingredients, one legendary technique—Applebee's cheese sticks, crispy outside, gooey inside, every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen Mozzarella Sticks 🧀 | 18 pieces | Applebee's brand preferred |
| All-Purpose Flour 🌾 | 2 cups | For breading adhesion |
| Cornstarch 🌾 | ½ cup | Key for crispy texture |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Vegetable Oil 🫒 | 4 cups | For deep frying |
| Garlic Powder 🧄 | 1 tbsp | For extra flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| White Pepper 🌶️ | ½ tsp | For subtle seasoning |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated optional |
The mozzarella sticks are non-negotiable here. Applebee's brand delivers the perfect balance of stretch and melt—any other frozen brand works too, but you'll notice the difference. The cornstarch is what creates that signature shatteringly crisp crust, so don't skip it. I grab mine from the baking aisle at Walmart or Target—it's the same stuff restaurants use. For the oil, vegetable or canola works best, but never reuse it for other foods after this—those crispy sticks demand fresh oil every time.
No egg wash? Non-dairy milk works in a pinch, though the egg creates that golden, crispy finish. Short on cornstarch? Add a splash of beer to the flour mix—it helps with browning. Want extra flavor? Add 1 tsp smoked paprika to the breading mix. The Parmesan is optional but adds that restaurant-quality depth. If you're feeling fancy, use a mix of mozzarella and cheddar sticks—the cheddar brings a sharper bite that kids and adults both love. And trust me, double-check that oil temp—350°F is non-negotiable for that perfect crunch.
These disappear fast, so work in batches of 6 sticks to keep the oil hot. Serve immediately with warm marinara or ranch—the breading stays crispy for about 10 minutes, but after that, it's all about the gooey goodness inside. For leftovers (if there are any), reheat in a 375°F oven for 5 minutes—they won't be as crispy, but the cheese will still melt perfectly. Store the dry ingredients in airtight containers for up to 3 months, and the oil? Dispose of it after use—no second chances for crispy perfection.
Why You'll Love This Recipe
- I’ll be real: $3 for a batch feeds my family of four and leaves seconds. No fancy cheese, no wasted ingredients—just cheap, fast, and satisfying. (Yes, even on a Tuesday night.)
- Five-Ingredient Magic: Honestly, I swear by this—just flour, cornstarch, eggs, and oil transform those frozen sticks into something way better than takeout. No fancy prep, no stress, and the crispy coating? That’s the secret.
- Crispy-Creamy Balance: Here’s what sold me—the golden, shatter-y crust with that melty mozzarella inside. The cornstarch trick (yes, it’s key) gives them that restaurant-style crunch without the grease splatter.
- Game for Any Gathering: Between us, these are my go-to for game day, lazy Sundays, or even a quick snack while the kids watch a movie. Freeze extras? Absolutely. Reheat them in the oven—still delicious.
Step-by-step instructions for Applebee's cheese sticks
Here's how to recreate that iconic restaurant crunch and gooey perfection at home.
Prepare the Breading Station
In a large bowl, whisk together the 2 cups all-purpose flour, 0.5 cup cornstarch, 1 tablespoon garlic powder, 1 teaspoon salt, and 0.5 teaspoon white pepper until completely combined. This dry mix is your foundation for that signature crispy exterior. I like to sift it once through a fine-mesh strainer to eliminate any lumps that could prevent even coating.
In a separate shallow bowl, crack the 2 whole large eggs and whisk them vigorously until the yolks and whites are fully blended. The eggs will create that golden, slightly sticky barrier between the cheese and breading. Place this egg wash in the center of your workstation for easy access during breading.
Preheat and Prepare the Oil
Fill a deep, heavy-bottomed pot with the 4 cups vegetable oil and place it over medium heat. Use a thermometer to monitor the temperature—you're aiming for 350°F. This is crucial: oil that's too hot burns the breading, while oil that's too cool makes soggy sticks. Give it 10-15 minutes to reach temperature while you prepare the cheese sticks.
While waiting, arrange the 18 pieces frozen mozzarella sticks on a wire rack set over a baking sheet. This keeps them from sitting in melted cheese or breading crumbs. The sticks should be completely thawed but still firm to the touch—if any feel soft, return them to the freezer for 5 minutes to firm up.
Bread the Cheese Sticks
Working in batches of 3-4 sticks at a time, dip each stick into the egg wash, letting any excess drip off. Then immediately roll it in the flour mixture, pressing gently to ensure complete coverage. The breading should adhere firmly but not clump—this is where your crispy texture begins. Place the breaded sticks on the prepared rack and repeat until all are coated.
Here's the thing—don't rush this step. Each stick needs 5-7 seconds in the egg wash and 10 seconds rolling in the flour. The extra time ensures even coating and prevents the breading from falling off during frying. I like to work quickly but methodically, keeping the next batch ready to go while the first fries.
Fry to Golden Perfection
Once the oil reaches 350°F, carefully add 3-4 breaded cheese sticks to the pot. They'll sizzle immediately—this is normal and indicates proper heat. Fry for 2-3 minutes, turning occasionally with tongs, until they're deep golden brown on all sides. The breading should be crisp and the cheese inside just beginning to melt.
Remove the sticks with a slotted spoon and place them on a paper towel-lined plate. Immediately sprinkle with 1 tablespoon of the 0.25 cup freshly grated Parmesan cheese (about 1 teaspoon per stick). This step adds that signature restaurant flavor and prevents the breading from softening as the cheese melts. Work in batches, keeping the oil at temperature between frying rounds.
Serve Immediately for Maximum Enjoyment
Serve the cheese sticks while they're still piping hot, with the breading crisp and the cheese gooey inside. I like to arrange them on a platter with extra Parmesan and a side of marinara sauce for dipping. The contrast of temperatures—crispy exterior, molten center—is what makes these so irresistible.
Pro tip: If you notice the breading softening as the cheese melts, simply return the sticks to the oven at 375°F for 1-2 minutes to restore crispiness. But honestly? They're best straight from the fryer, so don't wait too long. Each bite should deliver that perfect balance of textures and flavors that makes these cheese sticks legendary.
Pro Tips For Making Applebee'S Cheese Sticks
- Preheat Oil Properly: Fill a deep pot with 2 inches of vegetable oil and heat it to 375°F (190°C)—any lower, and your cheese sticks will absorb oil like a sponge instead of getting that crispy exterior. I used to skip checking the temp, and my results were always greasy and sad. Trust the thermometer, even if it feels like waiting forever.
- Mix Flour and Cornstarch Dry First: Whisk together 1 cup flour + 2 tablespoons cornstarch in the bowl before cracking eggs in—this prevents clumps and ensures a smoother, lighter batter. I learned this the hard way after pulling apart a cheese stick with a gummy, uneven coating. Save yourself the frustration and mix them dry.
- Don’t Overcrowd the Fryer: Fry no more than 3-4 sticks at a time in the hot oil, or the temperature will drop and your batter will turn soggy instead of golden. I once dumped in a whole box at once, and the result was a greasy, uneven mess. Patience here guarantees crispy perfection every time.
- Drain on a Wire Rack: After frying, transfer the cheese sticks to a wire rack instead of paper towels—they’ll stay crispy longer and won’t turn into a greasy puddle. I know, it’s less convenient, but your sticks will taste like the restaurant version, not a sad, soggy afterthought. (Yes, even if you’re impatient like me.)
Pro cooking tips for this recipe
Oil Temp Control
Your 350°F oil temperature is the single most important factor for perfect cheese sticks. I use a ThermoWorks Thermapen because it reads instantly—anything lower than 345°F risks soggy breading, while above 355°F burns the exterior before the cheese melts.
Keep a deep fry thermometer in the oil at all times and adjust your heat source as needed. If the oil smokes excessively, reduce heat immediately. 🌡️
Batch Size Matters
Never fry more than 3-4 sticks at once—crowding the pot lowers oil temperature and causes uneven cooking. I work in batches of 6 sticks total, frying the first 3-4, then the next batch while they rest.
This maintains that 350°F consistency. Use a slotted spoon to remove sticks and a wire cooling rack to drain excess oil between batches.
Egg Wash Secrets
The egg wash isn't just for adhesion—it's what creates that golden-brown crust. Whisk the eggs until completely smooth with no streaks, then let them sit at room temperature for 5 minutes before using.
Cold eggs create a thicker wash that can make breading clump. For extra crispiness, add 1 tablespoon cold water to the egg mixture—this thins it slightly for better flow. 🥚
Breading Adhesion
Press each stick firmly into the flour mixture, especially at the ends where breading often falls off. I use the back of a spoon to gently tap the sticks after coating.
For extra grip, add 1 tablespoon cornstarch to the egg wash before dipping. This creates a double-layered barrier that keeps the breading locked in place during frying.
Parmesan Timing
Sprinkle the Parmesan immediately after frying while the breading is still hot. This prevents the cheese from melting too quickly and softening the crust. Use a fine-mesh strainer for even distribution—about 1 teaspoon per stick.
The Parmesan also adds that signature salty depth that makes these taste like Applebee's version.
Oven Crisp Refresh
If the breading starts softening after 10 minutes, pop the sticks back in a 375°F oven for 1-2 minutes to restore crispness. Place them on a wire rack over a baking sheet to prevent steam buildup.
This works best if you've already sprinkled Parmesan—the cheese will remelt slightly but the breading will stay firm. 🔥
Nutrition facts
Frequently asked questions
Can I make these cheese sticks without frying?
You can try an air fryer for a lighter version! Set it to 375°F and cook the breaded sticks for 8-10 minutes, flipping halfway. The texture won't be as crispy as fried, but they'll still be warm and gooey inside. For an oven method, bake at 425°F for 12-15 minutes on a wire rack—just expect softer breading.
Why did my cheese sticks come out soggy?
Most likely your oil wasn't hot enough (350°F is critical) or you overcrowded the pot. Always fry in batches of 3-4 sticks and keep the oil temperature steady. Another common mistake is using wet cheese sticks—make sure they're completely thawed but still firm before breading.
What's the best dipping sauce for these?
Applebee's serves them with both marinara and ranch, but you can't go wrong with either! For extra flavor, add 1 teaspoon garlic powder to your marinara or mix in 1 tablespoon sour cream with ranch. Warm the sauces slightly before serving—the contrast with crispy cheese sticks is perfect.
Can I make these ahead of time?
Not for crispiness—these are best served immediately after frying. However, you can prep the breading mix and Parmesan ahead. Store dry ingredients in an airtight container for up to 3 months. For parties, keep the cheese sticks frozen until ready to bread and fry—just thaw them completely before starting.
What if I don't have cornstarch?
Use all-purpose flour instead, but increase the amount by 2 tablespoons to compensate. For extra crispiness, add 1 tablespoon baking powder to the flour mix—it creates air pockets that help with crunch. The texture won't be identical, but it'll still be delicious.