Nashville Hot Mozzarella Sticks
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.
Servings: 4 servings
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.
Notes
These Nashville Hot Mozzarella Sticks are a must-try for cheese lovers. Adjust spice levels as needed and enjoy with your favorite dipping sauces!