Cut the cheesesticks in half crosswise and set aside. Combine gluten free flour, onion powder, garlic powder and ¼ t. kosher salt in a small bowl and stir with a spoon.
In another small bowl combine the gluten free breadcrumbs and ½ t. kosher salt then stir with a spoon.
In another bowl whisk the eggs and milk together well with a fork. In a line put the flour bowl first then the egg then the breadcrumbs.
First dredge a cheese stick in flour and gently knock off any excess. Gently drop the stick in the egg and turn until evenly covered. Pull the stick out letting any extra egg drain off then place directly into the breadcrumbs.
Cover all sides and ends with breadcrumbs. Repeat the egg and breadcrumbs one more time and put onto the plate. Repeat with all the cheese sticks.
Place the cheese sticks in the freezer for 20 minutes. Meanwhile heat the oil in a large dutch oven on medium high heat checking the temperature with a thermometer until it reaches 400 degrees Fahrenheit.
Gently place two breaded cheese sticks into the hot oil and count 20 seconds before turning them over with a slotted spoon. Count to 20 again and turn over. Once the whole stick is golden brown remove from oil onto a paper towel lined plate. Repeat with all the breaded sticks then enjoy with marinara sauce.