In a shallow dish, add the flour, garlic powder, onion powder, smoked paprika, and salt. Whisk to combine.

In a second shallow dish, crack the eggs and whisk until smooth.

In a third shallow dish, combine the panko, Italian breadcrumbs, and dried parsley. Whisk well.

Line a sheet pan with wax or parchment paper.

Cut the block of mozzarella into 8 equal bricks.

Dip each cheese brick into the flour mixture, then into the eggs. Dip back into the flour, coat with egg again, and finally press into the breadcrumb mixture, making sure the crumbs stick well.

Place the breaded cheese bricks on the prepared baking sheet and freeze them for 30 minutes.

Preheat your air fryer to 360 degrees F (180 degrees C) and spritz the basket with oil spray.

Arrange the frozen mozzarella sticks in the basket, spritz the tops with oil spray, and cook for 6 minutes.

Check the mozzarella sticks, and continue cooking in 1-minute increments until the cheese starts to leak out.

Let them cool for 1 to 2 minutes before serving.

Dunk the cheese sticks in Nashville hot sauce to coat, and serve them with ranch dressing.