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This crispy and spicy Nashville Hot Mozzarella Sticks recipe transforms ordinary cheese sticks into an extraordinary appetizer with a fiery kick that mimics the popular Chili's version. The contrast between the melty cheese interior and the crunchy exterior coated in Nashville hot sauce creates an irresistible snack for any gathering.
I first created these Nashville hot mozzarella sticks when trying to recreate my favorite restaurant appetizer for a game day party. What started as an experiment quickly became the most requested item whenever friends come over for dinner or watch parties.
Ingredients
- Whole milk mozzarella block: Gives the perfect melt factor and allows you to cut sticks to your preferred size
- All purpose flour: Creates the first essential coating layer that helps other ingredients adhere
- Large eggs: Act as the binding agent to create that perfect crispy crust
- Panko breadcrumbs: Provide exceptional crispiness compared to regular breadcrumbs alone
- Plain breadcrumbs: Mixed with panko create the perfect texture balance
- Cayenne pepper: Adds the signature Nashville hot flavor profile in both the coating and sauce
- Smoked paprika: Brings a subtle smokiness that elevates the entire flavor profile
- Unsalted butter: Forms the base of the Nashville hot sauce allowing you to control salt levels
- Brown sugar: Balances the heat with a touch of sweetness in the glaze
- Hot sauce: Intensifies the spice level and adds tangy complexity
Step-by-Step Instructions
- Prepare the Cheese:
- Cut the mozzarella block into thick rectangular sticks about 3 inches long and ½ inch thick. Make sure all pieces are similar in size for even cooking. Properly sized sticks ensure the coating gets crispy before the cheese melts too much.
- Create the Breading Station:
- Set up three bowls in a row. Fill the first with flour seasoned with a pinch of salt and pepper. Whisk the eggs thoroughly in the second bowl until completely blended. In the third bowl, combine both breadcrumb types with cayenne, smoked paprika, garlic powder, onion powder, salt and pepper, mixing well to distribute spices evenly.
- Double Bread the Cheese:
- Take each mozzarella stick and coat it fully in flour, shaking off excess. Dip in egg wash, making sure all surfaces are coated. Roll in the breadcrumb mixture, pressing gently to adhere. Return to the egg wash for a second coating, then back to breadcrumbs, pressing firmly to create a thick, even crust around each stick.
- Freeze for Stability:
- Place the breaded sticks on a parchment lined tray without touching each other. Freeze for 15-20 minutes until firm but not solid. This crucial step prevents the cheese from melting too quickly during frying and helps maintain the coating integrity.
- Fry to Golden Perfection:
- Heat avocado oil in a heavy bottomed pot to exactly 375°F, using a thermometer for accuracy. Carefully lower 3-4 sticks into the hot oil at a time, frying for 1-2 minutes until they reach a deep golden brown. Remove with slotted tongs and place on a wire rack over paper towels to drain excess oil.
- Prepare the Nashville Hot Glaze:
- In a small saucepan over medium-low heat, melt the butter completely. Add cayenne, brown sugar, smoked paprika, garlic powder, chili powder, hot sauce, and salt. Whisk continuously until sugar dissolves and sauce becomes smooth and glossy. Keep warm until ready to use.
- Glaze and Serve:
- Dip each fried mozzarella stick into the Nashville hot butter sauce, using tongs to ensure even coating. Let excess drip off before transferring to a serving plate. Serve immediately while hot and melty, with ranch or blue cheese dressing on the side for cooling contrast.
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The smoked paprika is truly my secret weapon in this recipe. I discovered its power when experimenting with different spice combinations, and it brings that authentic Nashville hot flavor that reminds me of my first taste of hot chicken during a road trip through Tennessee with my college roommates.
Perfect Temperature Control
Maintaining the right oil temperature is crucial for these mozzarella sticks. Too cold, and they absorb excess oil becoming greasy. Too hot, and the coating burns before the cheese melts properly. Use a candy or deep fry thermometer to keep your oil between 365-375°F throughout the frying process. If you notice the oil temperature dropping after adding the sticks, allow it to recover before adding the next batch.
Make Ahead Options
This recipe works wonderfully as a make ahead appetizer. You can bread the mozzarella sticks completely, place them on a parchment lined tray, and freeze them solid. Once frozen, transfer to a ziplock bag where they will keep for up to one month. When ready to serve, simply fry directly from frozen, adding about 30 seconds to the cooking time. The Nashville hot sauce can also be made up to three days ahead and gently reheated when needed.
Customizing Your Heat Level
Nashville hot chicken traditionally comes in various heat levels, and you can apply the same principle to these mozzarella sticks. For a mild version that everyone can enjoy, reduce the cayenne to ½ teaspoon in both the breading and sauce. For true heat seekers, increase cayenne to 1 tablespoon in the sauce and add ¼ teaspoon of ghost pepper powder for an intense experience. Creating different heat levels is perfect when serving varied crowds where some enjoy spice while others prefer milder options.
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Frequently Asked Questions
- → How do I prevent the cheese from melting during frying?
Freezing the breaded mozzarella sticks for at least 15–20 minutes before frying ensures the cheese stays intact and doesn’t melt too fast.
- → Can I adjust the spice level?
Yes, customize the glaze spice by reducing or increasing the cayenne pepper and hot sauce to suit your desired heat level.
- → What’s the best oil for frying?
Avocado oil is ideal for its high smoke point, ensuring the mozzarella sticks fry evenly without burning.
- → Why is double coating necessary?
Double coating the sticks creates a thicker crust, keeping the cheese gooey inside and ensuring an extra crispy outer layer.
- → Can I use pre-shredded mozzarella instead?
No, block mozzarella is better as it provides the right shape and creamy texture for uniform sticks.
- → What dipping sauces pair well with this dish?
Ranch dressing or blue cheese dressing are excellent choices to complement the spicy flavors of the glaze.