Set aside. Line a baking sheet with wax paper or a silicone mat.
In a bowl, combine flour and cayenne pepper; whisk to incorporate. Place in a sizable, resealable plastic bag and transfer.Prepare two small, shallow bowls: one for the breadcrumbs and the other for the beaten eggs. Stir in the Italian spice to the breadcrumbs.
Place the cheese sticks in the flour mixture in groups of six, seal the bag, and shake to coat.One at a time, dredge the cheese stick in the egg mixture, followed by the breadcrumb mixture, and then repeat. On the preheated baking sheet, put the breaded stick.
After the sticks have been well coated, place them in the freezer for 30 minutes.Heat the oil in a frying pan to 350–365°F. Fry the sticks in batches after taking them out of the freezer, being careful not to crowd the pan. Use a spider stainer to gently move them about so that they cook evenly.
When the cheese sticks are golden brown, move them to a wire rack set over a baking sheet covered with paper towels. Let them sit there for five minutes before serving.