Freeze the cheese sticks for about 20 minutes.
In a food processor blend the Saladitas crackers for about 5 minutes until crumbly.
Mix flour and cornstarch, season with salt and pepper.
Dredge the string cheese in the beaten egg first, then the flour mixture, back to the egg to soak and finally into the Saladitas crackers crumbs. Press the crumbs to ensure even coating. Freeze for at least one hour before frying.
Fry in hot oil at 350 °F until just golden brown and drain on paper towels.
Sprinkle with chopped chives if desired and serve inmmediately.