01Stir together one container of plain yogurt and the sriracha. Cover and keep in the fridge until ready to serve.

02Place flour in a bowl. In a second bowl, combine eggs and milk and beat well to break up any egg whites. In a third bowl combine bread crumbs, Italian seasoning and garlic powder.

03Coat the curds with the flour, then the egg mixture, and lastly the bread crumbs. Place the coated curds on a wire rack resting in a rimmed baking sheet. Freeze for 30 to 60 minutes.

04Set up another wire rack in a baking sheet or plate lined with paper towels. Pour enough oil into a large skillet or deep pot to reach about 2 inches of oil. Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 350ºF to 375ºF.

05Frying in batches, gently add frozen curds to the oil. Do not crowd the skillet. Fry for about 1 minute, or until golden brown. Remove with a slotted spoon and drain on the rack or paper towels. Enjoy immediately.