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Nashville Hot Mozzarella Sticks Recipe
Ben Carraoli

Nashville Hot Mozzarella Sticks Recipe

I first tried Nashville Hot Mozzarella Sticks on a rainy weekend when I was craving something spicy and indulgent. I couldn’t resist the idea of crispy, golden‑fried cheese coated in bold Southern heat. After making this recipe myself, I was hooked on that fiery kick and gooey cheese pull
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 16 ounce block mozzarella cheese — fresh block cheese gives the best stretchy, melty interior.
  • 1 cup all‑purpose flour — helps the egg wash stick to the cheese for a solid coating.
  • 1 tablespoon kosher salt divided — salt enhances all the flavors; some goes in the breading and some in the sauce.
  • 1 teaspoon freshly ground black pepper divided — adds subtle heat and depth.
  • 2 large eggs beaten — the “glue” that helps breadcrumbs cling.
  • 2 teaspoons hot sauce — gives a hint of heat and flavor right in the batter.
  • 1 ⅓ cups seasoned breadcrumbs — main crunchy coating.
  • ⅔ cup panko breadcrumbs — panko gives extra crispiness.
  • 4 tablespoons paprika divided — rich color and mild smoky flavor.
  • 1 teaspoon garlic powder — aromatic layer of flavor.
  • 3 tablespoons cayenne pepper — signature Nashville heat that defines the recipe.
  • ¼ cup brown sugar — balances the spice with a light sweetness.
  • 2 cups vegetable oil — for frying to golden perfection.
  • Ranch dressing optional — classic cooling dip with spicy bites

Method
 

  1. First, cut your block of mozzarella into 8 thick “planks.” You want pieces that are sturdy enough to handle frying without losing all the cheese inside.
  2. In three dishes, set up flour with salt and pepper, beaten eggs with a dash of hot sauce, and a mix of breadcrumbs plus spices. This triple layer creates a crunchy, flavorful crust that sticks well when fried.
  3. Dredge each piece in flour, dip in the egg mixture, then press into the seasoned breadcrumbs. Repeat the egg and breadcrumb steps for an extra crunchy barrier. This double coating is key to that golden crunch.
  4. Place the coated cheese on a wire rack and freeze for at least 30 minutes. Chilling keeps the cheese from melting too fast in the oil, ensuring a crispy shell and melty interior.
  5. Heat oil to 365–375°F (185–190°C) and work in batches. Fry each stick for about a minute until golden and crisp — don’t overcrowd the pan. Proper temperature keeps them crunchy, not soggy.
  6. Combine a little of the hot frying oil with cayenne, brown sugar, paprika, and garlic to make a spicy glaze. Toss the hot sticks gently in this mix so every bite packs heat and flavor.
  7. Serve immediately with ranch dressing, blue cheese, or mustard dip. The hot sticks are best enjoyed piping hot with that cool sauce contrast

Notes

  • Freeze twice: I always freeze sticks again after breading so the coating doesn’t slide off during frying.
  • Use fresh cheese: Older or pre‑cut sticks ooze faster — fresh block gives the best result.
  • Don’t skip the seasoned oil toss: That extra spicy oil makes the flavor pop big time.
  • Keep the oil hot: If oil cools down, sticks absorb more grease and lose crunch.