Nashville Hot Mozzarella Sticks: A Spicy Twist on a Classic Favorite

Breading the Sticks

1. Flour Coat. Dredge each frozen stick in the seasoned flour, shaking off excess. The flour creates a dry surface that helps the egg adhere.
2. Egg Wash. Dip the floured sticks into the beaten eggs, ensuring an even coating. The egg acts as the glue for the breadcrumb layer.
3. Panko Layer. Press each stick into the panko breadcrumbs, covering completely. Lightly pat the crumbs so they cling without compacting, which preserves crunch.

First Fry (The “Seal”)

Heat ¼ cup vegetable oil in a deep skillet over medium‑high heat until it reaches 350°F (175°C) – a quick test is to drop a breadcrumb; it should sizzle and turn golden in about 15 seconds. Fry the coated sticks in batches for 1–2 minutes, just until the exterior looks set but the cheese is still solid. Remove with a slotted spoon and place on a paper‑towel‑lined plate.

Making the Nashville Hot Glaze

In a small saucepan, combine the hot chicken oil (or neutral oil), cayenne, smoked paprika, garlic powder, and brown sugar. Warm over low heat, stirring constantly, until the sugar dissolves and the mixture is fragrant—about 2 minutes. Slowly whisk in the buttermilk, creating a smooth, glossy glaze. Taste and adjust heat level with a pinch more cayenne if desired.

Second Fry & Glazing

Return the partially fried sticks to the oil and fry for another 45‑60 seconds, until the coating turns deep golden and the cheese inside is molten. Transfer to a clean rack, then immediately drizzle or toss the hot sticks in the prepared glaze, ensuring every surface is coated. Garnish with chopped chives and serve while still steaming.