Nashville Hot Mozzarella Sticks (Print Version)

# Ingredients:

→ Mozzarella Sticks

01 - 1 cup plain breadcrumbs, because they’re great at sticking things together
02 - 1 cup panko breadcrumbs for that unbeatable crunch
03 - 1 lb chunk of whole milk mozzarella, sliced into thick, finger-sized sticks
04 - 3 large eggs, whisked till nice and frothy
05 - 1 cup regular all-purpose flour you’ve got in your cupboard
06 - 1 tsp smoked paprika to give a gentle smokiness
07 - 1 tsp cayenne pepper – go bold with more if you’re daring
08 - ½ tsp garlic powder – adds that irresistible flavor boost
09 - ½ tsp onion powder for more of that savory flavor
10 - Salt and pepper to heighten all the tastes
11 - Avocado oil for frying, enough for a 2-inch depth in your pot

→ Nashville Hot Glaze

12 - ½ cup unsalted butter, melted until it’s rich and liquidy
13 - 2 tbsp cayenne pepper – skip a little if you’re not into the heat
14 - 2 tbsp brown sugar to balance things out with a touch of sweetness
15 - ½ tsp garlic powder – because we all know garlic makes everything better
16 - 1 tsp smoked paprika, for its deep, bold red tint and taste
17 - ½ tsp chili powder – only for those up for an extra punch
18 - 2-3 tbsp hot sauce from your go-to brand for the perfect kick
19 - A pinch of salt to tie it all together, flavor-wise

# Instructions:

01 - Take your block of mozzarella and carve it into thick sticks. Aim for about 3 inches long and ½ inch wide – like a sturdy finger. Too thin and they’ll melt too fast, but too chunky and they won’t get that gooey core.
02 - You’ll need three bowls: fill one with flour, another with the whisked eggs, and the third with a mix of breadcrumbs plus the spices (cayenne, paprika, garlic powder, onion powder, salt, and pepper). Combine those crumbs and seasonings really well – you want every piece evenly coated!
03 - Here’s how to do it: Coat each mozzarella stick in flour, shaking off the extra. Give it a swim in the eggs, then pack on that breadcrumb spice mixture. Want ultimate crispiness? Repeat the egg and breadcrumb steps for a second layer.
04 - Lay out the coated mozzarella sticks on a tray and place them in the freezer for 15 to 20 minutes. Don’t skip this part! It keeps the cheese from oozing while they fry.
05 - In a sturdy pot, heat about 2 inches of avocado oil to 375°F. No thermometer? Toss in a crumb; if it sizzles immediately, you’re good! Carefully fry a few sticks at a time, letting them cook for just 1-2 minutes until they’re beautifully golden. Don’t cram the pot!
06 - Once golden, lift them out with tongs and place on a wire rack set over paper towels. This keeps them crisp while you fry the rest. Check and adjust your oil temp between batches to stay around 375°F.
07 - As the mozzy sticks cool off just a bit, melt your butter on low in a small pot. Stir in cayenne, brown sugar, paprika, garlic powder, chili powder, hot sauce, and salt. Mix until smooth. Keep warm but don’t let it boil.
08 - Time for the fun part! Either dunk each mozzarella stick into the glaze for even coverage or use a brush to slather them in that spicy buttery goodness. Don’t hold back – this is where all the flavor pops.
09 - Quickly arrange the sticks on a serving dish and dive in while the cheese is still stretchy and warm. You can offer ranch or blue cheese on the side for a cooling dip that pairs perfectly with all that heat.

# Notes:

01 - These are best eaten as soon as they’re made, so you get that piping hot, gooey center with a crispy exterior.
02 - The freezer step is key to avoiding messy cheese leaks in your frying oil – don’t skip it!
03 - Doing two rounds of breadcrumbs might seem extra, but it gives that super thick, crunchy coating that won’t fall apart in the hot sauce.
04 - Make ahead by breading the sticks up to a week before serving. Just freeze them until you’re ready to fry.
05 - Want less heat? Use less cayenne in both the breading and glaze to dial things down.

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