Nashville Hot Mozzarella Sticks
Description
These Nashville Hot Mozzarella Sticks take a classic cheesy appetizer and give it a spicy, flavorful twist. They have a crunchy coating on the outside with warm, stretchy mozzarella inside, finished with a bold Nashville hot sauce that brings plenty of heat and flavor. They’re great for game days, parties, movie nights, or anytime you’re craving a snack with a little kick.
Ingredients
For the Mozzarella Sticks
For the Nashville Hot Sauce
Instructions
- In a small bowl, whisk together the eggs and 1 tablespoon of water until smooth and well combined.
- Place the panko breadcrumbs in a separate shallow bowl or plate. Have your mozzarella sticks ready for coating.
- Dip each mozzarella stick into the egg wash, making sure it is completely coated. Immediately roll it through the panko breadcrumbs, pressing gently so the breadcrumbs stick to all sides. For an extra-crispy coating and better protection against the cheese leaking during frying, dip each breaded mozzarella stick back into the egg wash and coat it in panko a second time.
- Arrange the coated mozzarella sticks on a parchment-lined plate or baking sheet without letting them touch. Refrigerate for at least 1 hour. Chilling helps the coating firm up and gives the cheese more time to stay contained while frying.
- Add enough oil to a deep pan or fryer to fully surround the mozzarella sticks while frying. Heat the oil to about 350F
- While the oil is heating, combine the cayenne pepper, paprika, brown sugar, salt, garlic powder, and onion powder in a small bowl. Slowly add 1/2 cup of the hot frying oil and stir until you have a smooth, flavorful sauce.
- Carefully add the chilled mozzarella sticks to the hot oil in small batches. Fry for about 2–3 minutes, turning as needed, until the coating is crisp and golden. Avoid overcrowding the pan, as this can lower the oil temperature and make the coating less crispy.
- Remove the mozzarella sticks from the oil and place them on a wire rack or paper towel-lined plate to drain briefly.
- While the mozzarella sticks are still hot, brush them generously with the Nashville hot sauce or gently toss them in the sauce until coated.
- Serve immediately while the coating is crisp and the mozzarella is warm and stretchy.
Note
• Don’t skip the refrigeration step. Cold, firmly breaded mozzarella sticks are much less likely to burst open once they hit the hot oil.
• A second layer of egg and panko creates a thicker coating and gives the melted cheese more protection.
• Keep the oil hot. Aim for around 350°F. If the oil is too cool, the breading can absorb more oil before becoming crisp. If it is too hot, the coating can brown before the cheese has warmed properly.
• Fry In Small Batches. Adding too many mozzarella sticks at once can drop the oil temperature and prevent even browning.
• Mozzarella sticks only need a few minutes in the oil. Remove them as soon as the coating is crisp and golden to help prevent the cheese from escaping.
• The cayenne provides most of the heat in the Nashville hot sauce. Reduce the amount for a milder version or increase it if you want a much spicier finish.
• When making the Nashville hot sauce, slowly add the hot frying oil to the spice mixture and stir carefully. The oil will be very hot.
• Serve Immediately. These are best enjoyed right after frying, when the outside is crunchy and the mozzarella is still warm and stretchy.
