In a small bowl, whisk the eggs until smooth.

In a second small bowl, stir together the all-purpose flour and kosher salt.

In a third small bowl, stir together the plain breadcrumbs, Italian seasoning, and garlic powder.

Working with a few curds at a time, coat each cheese curd in the flour mixture, then the egg, and then the breadcrumbs. Dip it back into the egg and breadcrumbs a second time; the double coating helps seal the cheese inside as it melts.

Set each breaded cheese curd on a parchment-lined baking sheet. Once all the curds are coated, freeze them for 1 hour so the cheese stays firm long enough for the breading to crisp.

Preheat the air fryer to 400°F. Spray the basket with olive oil, arrange the frozen curds in one layer with space between each one, and spray the tops lightly; air fry for 6–7 minutes, working in batches as needed, until golden and crisp but before the cheese begins to leak.

Serve the cheese curds warm with your favorite dipping sauce.

Let leftovers cool, then refrigerate them in an airtight container for up to 2 days. To reheat, preheat the air fryer to 350°F and air fry for 2–3 minutes, watching closely, until hot and crisp again.