Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder and oregano.

Roll each unwrapped mozzarella stick in the flour, shaking off excess, then dip completely in the egg wash.

Roll the egg-coated stick in the breadcrumbs, pressing firmly to adhere. Repeat the egg and breadcrumb steps for a double coating to prevent cheese explosions.

Place the breaded cheese sticks on a parchment-lined baking sheet and freeze for at least 2 hours until completely solid.

Heat 2 inches of vegetable oil in a deep skillet to 365°F (185°C).

Carefully fry the frozen cheese sticks in small batches for 1 1/2 to 2 minutes, turning occasionally, until golden brown.

Remove with tongs, drain on a wire rack or paper towels, and let cool for 2 minutes before serving with warm marinara sauce.