Cut each mozzarella string cheese stick in half to make 24 pieces. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour.
In a shallow bowl, place the gluten-free flour.
In a second shallow bowl, whisk together the eggs and water until combined.
In a third shallow bowl, mix the gluten-free breadcrumbs, garlic powder, onion powder, dried Italian seasoning, salt, and black pepper.
Remove the mozzarella sticks from the freezer. Working one at a time, dredge each stick in the gluten-free flour, shaking off excess.
Then dip each stick into the egg mixture, allowing excess to drip off.
Finally, coat each stick thoroughly in the breadcrumb mixture, pressing gently to adhere.
Place the coated sticks back on the parchment-lined baking sheet and freeze for another 30 minutes to help the coating set.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). The oil should be at least 2 inches deep.
Fry the mozzarella sticks in batches, about 3-4 at a time, for 1 to 2 minutes or until golden brown and crispy. Do not overcrowd the pan.
Using a slotted spoon, transfer the fried mozzarella sticks to a paper towel-lined plate to drain excess oil.
Serve immediately with your favorite marinara sauce or dipping sauce.