Unwrap the mozzarella sticks and arrange them on a plate or baking sheet. Place them in the freezer for 1 to 2 hours.

Gather three shallow dishes for the breading process: one for all-purpose flour, one for beaten eggs, and the last for seasoned breadcrumbs mixed with garlic powder and optional dried parsley.

Once the mozzarella sticks are frozen, dredge each stick in flour, shaking off any excess. Next, dip them into the beaten eggs, making sure they're completely coated. Finally, roll each stick in the breadcrumb mixture.

Carefully take a slice of thin-cut bacon and wrap it around each coated mozzarella stick, ensuring to overlap the bacon slightly to cover all sides.

For frying, heat oil in a deep pan to 350°F (175°C). Fry the sticks in small batches for 2–3 minutes or until they are golden brown and crispy. For baking, preheat your oven to 425°F (220°C) and lay the bacon-wrapped sticks on a parchment-lined sheet, baking for 12–15 minutes.

Once cooked, carefully remove the sticks from the oil or oven. Drain them on a plate lined with paper towels to absorb excess oil. Serve hot.