Creamy, crunchy, and kicked up with a spicy-sweet punch, these Nashville Hot Mozzarella Sticks take a childhood favorite and give it an adult-level flavor upgrade. Imagine gooey mozzarella encased in a golden, double-breaded shell, then brushed in a tactile, aromatic hot oil that sings of cayenne, brown sugar, and smoked paprika. Fun fact: Nashville hot flavors began as a way to dress fried chicken with a glossy, spicy oil — and they work just as well on cheese!
This recipe is special because it turns a simple snack into something memorable with very little extra work. It’s quick to prep, forgiving for beginners, and endlessly crowd-pleasing for family nights or game day. If you like the oven-baked twist on cheese sticks, check out this take on Baked Mozzarella Sticks for a lighter option, but if you want indulgence, keep reading. You’ll be excited to heat up the oil and try this bold, addictive flavor.
What is Nashville Hot Mozzarella Sticks?
What’s in a name? Why call crazy-good, spicy cheese sticks “Nashville Hot”? Think of it as a playful mash-up of two favorites: Nashville’s legendary hot oil and the universal joy of mozzarella sticks. Who decided to combine them? Probably someone who asked, “Why not?” and then happily discovered that adding that iconic spicy oil to fried cheese is pure magic. Could it be that “the way to a man’s heart is through his stomach.”? Maybe — or the way to everyone’s heart is through a plate of these gooey, spicy bites. Give them a try and see what all the fuss is about!
Why You’ll Love This:
- Big flavor punch: The hot oil glaze balances fiery cayenne with brown sugar sweetness and smoky paprika so every bite tastes complex and addictive.
- Save money: Restaurant versions can be pricey; making these at home is wallet-friendly and lets you control spice levels, portions, and the crunch factor.
- Crowd-pleasing and versatile: Perfect for parties, kids’ snacks, or pairing with a homemade dipping sauce — they’re a simple upgrade with maximum payoff.
If you love cheesy, crunchy snacks, this is a must-try. For a cheesy sandwich spin that’s bright and fresh, you might also enjoy our Avocado Mozzarella and Tomato Grilled Cheese. Now get ready — it’s time to make something unforgettable.
How to Make:
Quick Overview
This recipe is easy and remarkably satisfying. The technique is simple: freeze the cheese so it stays solid while frying, double-bread for extra crunch, and finish with a spicy, sweet Nashville-style oil for that signature glaze. Prep time is about 15 minutes of active work plus chilling time, with 1–2 minutes of frying per batch. Total time including freezes: roughly 1 hour.
Ingredients
- 12 mozzarella string cheese sticks (or block mozzarella cut into sticks; freeze for 30 minutes until firm)
- 1/2 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 1 tablespoon milk, whisked into eggs
- 1 1/2 cups seasoned breadcrumbs (or panko for extra crunch)
- 1 teaspoon salt, divided (use some in breadcrumbs and a pinch in the Nashville oil)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (for breadcrumbs)
- 1/2 teaspoon garlic powder (for breadcrumbs)
- Vegetable oil, for frying (enough for a deep pan to reach 350°F)
- 4 tablespoons hot oil (from frying), reserved
- 1 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika (for the Nashville oil)
- 1 teaspoon garlic powder (for the Nashville oil)
- 1/2 teaspoon chili powder
- Pinch of salt (for the Nashville oil)
Directions
- Prepare the cheese: If using string cheese, unwrap and arrange sticks on a baking sheet. If using block mozzarella, cut into 12 uniform sticks. Freeze the mozzarella sticks for 30 minutes until firm; this prevents melting during frying.
- Set up the breading stations: Place the flour in one shallow bowl. In a second bowl, whisk the 2 large eggs with 1 tablespoon milk until smooth. In a third bowl, combine 1 1/2 cups breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder.
- First coat: Working with chilled sticks, dredge each mozzarella stick in flour, shaking off excess. Dip into the egg mixture, then coat completely in the breadcrumb mixture. For best results and extra crunch, dip again in egg and then again in breadcrumbs.
- Freeze again: Place the breaded sticks back on the baking sheet and freeze for at least 20 more minutes. This second chill helps the breading adhere and prevents cheese leakage.
- Heat oil: In a deep heavy-bottomed pan, pour enough vegetable oil to submerge the sticks and heat to 350°F (use a thermometer). Fry in small batches to avoid crowding.
- Fry: Gently place frozen sticks into the hot oil and fry for about 1–2 minutes, turning as needed, until golden brown and crispy. Do not overcook — mozzarella melts quickly once breading is warm.
- Drain: Use a slotted spoon to transfer fried sticks to a paper towel-lined plate to drain excess oil.
- Make the Nashville oil: In a small heatproof bowl, carefully combine 4 tablespoons of the hot frying oil with 1 teaspoon cayenne pepper, 1 tablespoon brown sugar, 1/2 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon chili powder, and a pinch of salt. Stir well.
- Finish: While the sticks are still hot, either brush them with the Nashville oil or gently toss them in the bowl to coat evenly. Serve immediately with ranch or your favorite dipping sauce.
What to Serve With:
- Classic ranch or blue cheese dressing for cooling contrast
- Fresh carrot and celery sticks or a crisp green salad to cut the richness
- Pickles or quick-pickled red onions to add acidity
- Sweet potato fries or seasoned potato wedges for a hearty pairing
- Cold beer, iced tea, or a citrusy mocktail to balance the spice
Top Tips for Perfecting:
- Use panko for extra crunch: Panko gives a lighter, flakier crust than fine breadcrumbs.
- Double breading is key: The egg-breadcrumb-egg-breadcrumb sequence prevents cheese leakage and creates a thick, crispy shell.
- Maintain oil temperature: Keep it near 350°F. Too hot and the breading burns; too cool and the sticks absorb oil and fall apart.
- Don’t overcrowd the pan: Fry in small batches to keep oil temperature stable.
- Adjust spice: Reduce cayenne or omit it from the Nashville oil if serving kids or spice-sensitive guests.
Storing and Reheating Tips:
- Refrigerator: Store cooled leftovers in an airtight container for up to 2 days. They’ll soften over time but are still tasty when reheated.
- Freezing: For best texture, freeze only before frying (prepare through step 4, then freeze up to 1 month). Cook from frozen and proceed with frying. Cooked sticks can be frozen briefly, but breading may lose crispness.
- Reheating: Reheat in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes to restore crispness. Avoid microwaving — it makes them soggy and rubbery.
FAQs
Can I bake or air-fry these instead of deep-frying?
Yes. Air-fry at 400°F for about 6–8 minutes from frozen, flipping halfway, or bake at 425°F for 10–12 minutes until golden and crispy. Coat with cooking spray for best results.
What cheese works best if I don’t have string cheese?
Low-moisture part-skim mozzarella from a block is ideal — slice into uniform sticks and freeze before breading.
How spicy are these? Can I make them milder?
They’re medium-spicy as written. Reduce cayenne or skip it in the Nashville oil to make them milder, or add more for extra heat.
Can I prepare these ahead of time for a party?
Yes. Complete through the second freeze, then keep frozen on a tray until ready. Fry straight from frozen for best results.
Why did my mozzarella leak during frying?
If cheese warms too much before frying or breading wasn’t secure, it can leak. Ensure thorough freezing (two chills) and double-bread the sticks to prevent leakage.
Conclusion
These Nashville Hot Mozzarella Sticks are an easy, show-stopping snack that combines gooey cheese, crunchy breading, and a sticky, spicy glaze — perfect for sharing or enjoying anytime. They’re straightforward to make, cost-effective compared to restaurant versions, and customizable for different spice levels and cooking methods. If you want to see a restaurant interpretation while comparing flavors, check out this take on Nashville Hot Mozzarella for inspiration. Give this recipe a try, invite friends, and watch them disappear.
Nashville Hot Mozzarella Sticks
Equipment
- Deep Heavy-Bottomed Pan
- Mixing Bowls
- Baking Sheet
- Slotted Spoon
Ingredients
Cheese
- 12 sticks Mozzarella string cheese Or block mozzarella cut into sticks; freeze for 30 minutes until firm.
Breading
- 1/2 cup All-purpose flour For dredging.
- 2 large Eggs Beaten.
- 1 tablespoon Milk Whisked into eggs.
- 1 1/2 cups Seasoned breadcrumbs Or panko for extra crunch.
- 1 teaspoon Salt Divided; use some in breadcrumbs and a pinch in the Nashville oil.
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Paprika For breadcrumbs.
- 1/2 teaspoon Garlic powder For breadcrumbs.
Frying Oil
- Vegetable oil For frying (enough for a deep pan to reach 350°F).
- 4 tablespoons Hot oil From frying, reserved.
Nashville Oil
- 1 teaspoon Cayenne pepper
- 1 tablespoon Brown sugar
- 1/2 teaspoon Paprika For the Nashville oil.
- 1 teaspoon Garlic powder For the Nashville oil.
- 1/2 teaspoon Chili powder
- Pinch Salt For the Nashville oil.
Instructions
- Prepare the cheese: If using string cheese, unwrap and arrange sticks on a baking sheet. If using block mozzarella, cut into 12 uniform sticks. Freeze the mozzarella sticks for 30 minutes until firm; this prevents melting during frying.
- Set up the breading stations: Place the flour in one shallow bowl. In a second bowl, whisk the 2 large eggs with 1 tablespoon milk until smooth. In a third bowl, combine 1 1/2 cups breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder.
- First coat: Working with chilled sticks, dredge each mozzarella stick in flour, shaking off excess. Dip into the egg mixture, then coat completely in the breadcrumb mixture. For best results and extra crunch, dip again in egg and then again in breadcrumbs.
- Freeze again: Place the breaded sticks back on the baking sheet and freeze for at least 20 more minutes. This second chill helps the breading adhere and prevents cheese leakage.
- Heat oil: In a deep heavy-bottomed pan, pour enough vegetable oil to submerge the sticks and heat to 350°F (use a thermometer). Fry in small batches to avoid crowding.
- Fry: Gently place frozen sticks into the hot oil and fry for about 1–2 minutes, turning as needed, until golden brown and crispy. Do not overcook — mozzarella melts quickly once breading is warm.
- Drain: Use a slotted spoon to transfer fried sticks to a paper towel-lined plate to drain excess oil.
- Make the Nashville oil: In a small heatproof bowl, carefully combine 4 tablespoons of the hot frying oil with 1 teaspoon cayenne pepper, 1 tablespoon brown sugar, 1/2 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon chili powder, and a pinch of salt. Stir well.
- Finish: While the sticks are still hot, either brush them with the Nashville oil or gently toss them in the bowl to coat evenly. Serve immediately with ranch or your favorite dipping sauce.