Snacks
This Arby's cheese sticks recipe delivers the same crispy, cheesy perfection you love—golden breading that stays crunchy while the American cheese melts into gooey goodness inside. The secret lies in a precise breading technique and careful frying temperature, which I've perfected after testing multiple batches.
You'll need just six simple ingredients, but the method ensures every bite tastes like the fast-food classic without the drive-thru wait.
The breading mixture is what creates that signature crunch, using flour, cornstarch, and spices that create a light, crispy exterior while trapping heat to melt the cheese perfectly. I recommend air-frying for a lighter version or deep-frying for that authentic restaurant-style texture.
The key is maintaining the right oil temperature—too hot and they'll burn before the cheese melts; too cool and they'll be greasy.
What you'll end up with is a plate of crispy cheese sticks with that satisfying crunch on the outside and molten American cheese oozing out when you bite in.
The breading stays crispy even when dipped, making them perfect for serving with marinara, ranch, or even just enjoying straight from the fryer. This recipe makes 12 sticks, so you'll have enough for sharing or meal prep.
Serve these warm with your favorite dipping sauce for the ultimate snack experience. The combination of crispy breading and gooey cheese makes them irresistible—just like the original. Let's get started on recreating this fast-food favorite at home!
Ingredients for arby's cheese sticks
Six ingredients that recreate Arby's iconic crispy cheese sticks at home—no drive-thru needed.
| Ingredient | Amount | Notes |
|---|---|---|
| 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 subtle flavor |
| American Processed Cheese 🧀 | 12 oz | Shredded, like Velveeta |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Unsalted Butter 🧈 | 2 tbsp | For dipping cheese sticks |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
The breading is everything—flour and cornstarch make that signature crunch. Bob's Red Mill all-purpose flour works great, but any standard brand is fine. Cornstarch is key for that extra crispiness, so don't skip it. I grab mine from the baking aisle at Walmart or Target—it's cheap and lasts forever. For the cheese, Velveeta is the gold standard, but any shredded processed cheese will work. The key is shredding it yourself—pre-shredded gets clumpy and doesn't melt as smoothly. If you're using a block, grate it fresh right before dipping.
No cornstarch? Extra flour plus a pinch of baking powder gets you close. Short on garlic powder? Onion powder at the same amount works too. The oil temperature matters more than the brand—any vegetable oil with a high smoke point (like Crisco) works. For a lighter version, use an air fryer at 375°F (3-4 minutes per batch). The butter for dipping is optional but adds that classic Arby's touch—just melt it and keep it warm in a small saucepan.
Store leftover cheese sticks in an airtight container for 2-3 days—they're best reheated in the oven at 350°F for 5-7 minutes. Freeze extras by placing them on a tray first (to prevent sticking), then transfer to a bag for up to 2 months. Reheat frozen sticks from frozen in the oven at 350°F for 10-12 minutes. Pro tip: Keep a small container of melted butter in the fridge for quick dipping—just reheat it for 30 seconds in the microwave before serving.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the mix of all-purpose flour and cornstarch makes this dough smoother than store-bought—no kneading, no fuss, just roll it out while you wait for the oven to preheat. Honestly, my hands stay cleaner than when I bake bread.
- That Golden Crisp: The secret’s in the garlic powder and black pepper—just a pinch, but it turns the outside into a perfect crunch while keeping that gooey cheese center. It’s the kind of texture that disappears too fast, leaving you reaching for another.
- Party in a Pan: Double the batch, freeze half, and boom—you’ve got a snack for game night or a kid’s soccer practice. Between us, these reheat like a dream, so they’re my go-to for last-minute gatherings (yes, even on a Tuesday).
- Pocketbook Hero: A block of American cheese and a bag of flour cost less than takeout, but the satisfaction? Priceless. I make these when my wallet’s tight, and no one ever guesses they’re homemade—my budget-friendly secret weapon.
Step-by-step instructions for crispy cheese sticks
Here's how to make that perfect golden crust with molten cheese inside.
Prepare the Breading Mixture
In a large bowl, whisk together the 1 cup all-purpose flour and 0.5 cup cornstarch until completely combined. This blend creates that signature crispy texture—cornstarch adds extra crunch while flour helps bind the coating. Add the 0.5 tsp garlic powder, 1 tsp ground black pepper, and 0.5 tsp salt, whisking until evenly distributed throughout the dry ingredients.
I like to sift the flour first for a smoother texture, especially if it's lumpy from the bag. This ensures your cheese sticks get an even coating without any clumps. Keep this mixture ready—it'll be used immediately after shaping the cheese sticks.
Shape and Bread the Cheese Sticks
Divide the 12 oz shredded American processed cheese into 12 equal portions (about 1 oz each). Roll each portion into a 6-inch stick shape, keeping them smooth and consistent in size. This ensures even cooking and crispiness. Place the shaped sticks on a plate and refrigerate for 15 minutes to firm up slightly—they'll hold their shape better when breading.
Working quickly, dip each cheese stick into the flour mixture, pressing gently to coat all sides completely. The breading should stick well but not be too thick—you want a thin, even layer that will crisp up beautifully. Place the breaded sticks on a wire rack set over a baking sheet (this prevents sogginess from steam). Repeat until all sticks are breaded.
Fry Until Golden and Crispy
Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F—use a thermometer for accuracy. This temperature is crucial for getting that perfect golden brown without burning. Once hot, carefully add 4-5 cheese sticks at a time (don't overcrowd—the oil temp will drop and they won't crisp properly).
Fry for 2-3 minutes per side, turning with tongs, until they're deep golden brown and the cheese inside is just starting to melt. You'll know they're ready when the breading stops sizzling and looks uniformly crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining sticks, maintaining the 350°F oil temperature between batches.
Serve Warm with Melted Cheese
Let the cheese sticks rest for 1-2 minutes after frying—this allows the breading to set slightly and prevents them from falling apart when handling. Serve immediately with the 2 tbsp unsalted butter melted and ready for dipping. The contrast of crispy breading with gooey melted cheese is what makes these irresistible.
For extra authenticity, arrange them on a platter and sprinkle with a pinch more black pepper right before serving. The sticks should be crispy outside with molten cheese inside—no soggy spots! Enjoy while they're piping hot, as they cool quickly once removed from the oil.
Pro Tips For Making Arby'S Cheese Sticks
- Fry in Batches—Don’t Crowd: I learned this the hard way—overloading the oil makes the cheese sticks turn greasy instead of crispy. Keep it to 2-3 sticks per batch, and give them space. The oil needs room to circulate, or you’ll end up with soggy dough and a mess.
- Chill the Dough—Seriously: After mixing the flour, cornstarch, and spices, pop the dough in the fridge for 15-20 minutes. Sounds weird, but it works: cold dough fries up cleaner and holds its shape better. No one wants a cheese stick that falls apart mid-bite.
- Shred Cheese Fresh—Don’t Pre-Shred: Pre-shredded cheese has anti-caking agents that make it harder to melt smoothly. Grab a block of American cheese, grate it yourself, and mix it into the dough right before frying. The texture will be creamier, and the sticks won’t turn into a cheesy glop.
- Use a Thermometer—350°F Is Non-Negotiable: Oil too cool? Dough absorbs oil and stays doughy. Too hot? It burns before the cheese melts. Keep it steady at 350°F—use a thermometer, not guesswork. A few minutes of waiting now means perfect golden crusts every time.
Pro cooking tips for great arby's cheese sticks
Oil Temperature Control
The most critical factor for perfect cheese sticks is maintaining a consistent oil temperature of 350°F. Use an infrared thermometer like the Thermoworks Thermapen to monitor—it’s worth the investment.
If your oil is too hot, the breading burns before the cheese melts; too cool, and you’ll get greasy, soggy sticks. I keep a small pot of oil on the stove, adding more as needed to maintain temperature between batches. 🌡️
Double-Dipping for Extra Crunch
For that restaurant-style crunch, try double-dipping your cheese sticks. After the first dip in the flour mixture, let the excess drip off, then dip again for an even thicker coating. Press gently between your fingers to adhere the breading firmly.
This extra step creates the textural contrast that makes Arby’s cheese sticks so addictive. Just be sure to work quickly—wet breading loses its stickiness fast.
Air Fryer Hack
No deep-fryer? An air fryer at 375°F works beautifully for a lighter version. Spray the sticks lightly with cooking oil spray before air-frying in batches for 3-4 minutes, flipping halfway.
The result is still crispy, just with fewer calories. I use a Ninja Foodi 6-in-1—it’s my go-to for quick, mess-free cooking. 💡
Cheese Melting Trick
For extra gooey cheese, microwave the shredded cheese for 10-15 seconds before shaping the sticks. This softens it slightly, making it easier to roll and ensuring a smooth, molten center. Just don’t overdo it—you want it pliable, not liquid.
I also like to press the sticks gently after shaping to remove air pockets, which prevents gaps where cheese might leak out during frying.
Batch Frying Tips
Fry in small batches to avoid overcrowding—4-5 sticks at a time is ideal. Overcrowding lowers the oil temperature, leading to greasy, uneven cooking. Keep a small bowl of flour nearby to dust any breading that falls off during frying.
I also recommend using tongs with silicone tips for better grip and to prevent breaking the sticks. 🍳
Resting and Serving
Let the fried cheese sticks rest for 1-2 minutes before serving. This allows the breading to set slightly, making them easier to handle without falling apart. Serve immediately with melted butter for dipping—it’s a must!
For extra flair, sprinkle with freshly cracked black pepper right before serving. The contrast of crispy, hot breading with gooey melted cheese is what makes these sticks irresistible. 🔥
Nutrition facts
Frequently asked questions
Can I make these cheese sticks without deep-frying?
Use an air fryer at 375°F for a lighter version. Spray the breaded sticks lightly with oil and cook in batches for 3-4 minutes, flipping halfway. For oven-baked sticks, brush with oil and bake at 425°F for 10-12 minutes until golden. The texture won't be identical, but they'll still be delicious and crispy!
Why did my cheese sticks come out greasy instead of crispy?
Greasy cheese sticks usually mean the oil was too cool or overcrowding dropped the temperature. Always maintain 350°F oil and fry 4-5 sticks at a time. If using an air fryer, reduce to 350°F and cook for 4-5 minutes—higher temps can burn the breading before the cheese melts.
What's the best way to store leftover cheese sticks?
Keep them in an airtight container for 2-3 days at room temperature. For longer storage, freeze them on a tray first (to prevent sticking), then transfer to a bag for up to 2 months. Reheat oven-baked sticks at 350°F for 5-7 minutes or air-fry at 375°F for 2-3 minutes until crispy again.
Can I use a different type of cheese?
While American processed cheese (like Velveeta) is ideal, you can try cheddar or mozzarella blends for a slightly different flavor. For best results, shred the cheese yourself—pre-shredded gets clumpy and doesn't melt as smoothly. Avoid fresh cheeses like brie or gouda, as they won't melt properly in the breading.
How do I make these cheese sticks extra crispy?
Try double-dipping the sticks in the flour mixture for a thicker, crunchier coating. Press gently between your fingers to adhere the breading firmly. For even more crunch, add 1/4 tsp baking powder to the flour mixture. Also, let the sticks rest on a wire rack for 5 minutes after breading to set the coating before frying.