Crispy Nashville Hot Mozzarella

This Nashville hot twist on classic mozzarella sticks delivers all the oozy cheese pull you crave with a fiery kick that will leave you reaching for more. I perfected this recipe after countless attempts to recreate the addictive appetizer from Chili's that my family constantly begs for on weekends.

I first developed this recipe during the pandemic when our favorite restaurant closed temporarily. Now my teenagers request these "fire sticks" almost weekly, claiming they're even better than the originals.

Ingredients

• Whole milk mozzarella block: Creates the perfect melty interior and holds its shape better than pre-shredded varieties
• Panko mixed with regular breadcrumbs: Gives you that ideal texture balance of ultra crispy exterior but still substantial coating
• Cayenne pepper: The star of Nashville hot flavor, adjust amount based on your heat tolerance
• Brown sugar: Balances the heat with necessary sweetness for authentic Nashville flavor
• Hot sauce: Adds complexity and brightness to the glaze
• Avocado oil: High smoke point makes it ideal for frying cheese

Step-by-Step Instructions

Preparation:

Cut your mozzarella block into precise sticks about 3 inches long and 1/2 inch thick. Too thin and they'll melt too quickly during frying. Too thick and the cheese won't get properly gooey. I find using a ruler the first few times helps develop consistency.

Create Your Dredging Station:

Set up three wide bowls in sequence. First bowl gets only flour seasoned with salt and pepper. Second bowl gets eggs whisked until completely uniform. Third bowl combines both breadcrumb types with all seasonings whisked thoroughly to distribute the spices evenly. A wide shallow dish makes coating easier than a deep bowl.

Double Dredge Technique:

Coat each cheese stick thoroughly in flour, shaking off excess. This creates the base that helps everything stick. Dip completely in egg mixture, allowing excess to drip off. Roll in seasoned breadcrumbs, pressing gently to adhere. Return to egg mixture for second coat, then back into breadcrumbs, pressing more firmly this time. The double coating prevents cheese leakage during frying.

Freezing Step:

Place breaded sticks on a parchment-lined baking sheet without touching. Freeze for exactly 15-20 minutes. This crucial step firms the cheese slightly so it doesn't melt too quickly when hitting the hot oil. Longer freezing also works if making ahead.

Perfect Frying:

Heat oil to exactly 375°F using a thermometer for accuracy. Fry in small batches of 3-4 sticks, maintaining oil temperature between each batch. Overcrowding causes temperature drops and soggy coating. Fry for just 1-2 minutes until golden brown, using tongs to carefully turn halfway through.

Nashville Hot Glaze Creation:

Melt butter completely in a small saucepan over medium-low heat. Whisk in all spices and sugar until completely dissolved. Add hot sauce gradually, tasting as you go. The glaze should coat the back of a spoon but remain pourable.

Glaze Application:

Brush glaze generously over fried sticks while still hot, or dip each stick for fuller coverage. Work quickly so the cheese remains optimally melted when served.

Pin it

My family's unexpected favorite moment with these sticks came during a power outage when we cooked them on our camping stove by flashlight. Something about the adventure made them taste even better, and now it's become a tradition to make a batch whenever storms threaten.

Make Ahead Options

These mozzarella sticks excel as a prep-ahead appetizer. After breading, you can freeze them solid on baking sheets, then transfer to freezer bags where they'll keep for up to 3 months. Fry directly from frozen, adding about 30 seconds to the cook time. The glaze can be made up to 5 days ahead and refrigerated—just reheat gently before using.

Heat Level Customization

Nashville hot traditionally brings serious heat, but you can easily adjust this recipe to suit different preferences. For mild sticks that still deliver classic flavor, reduce cayenne to 1/2 tablespoon in both the breading and sauce. For truly fiery sticks that challenge even heat lovers, increase to 3 tablespoons cayenne and add 1/4 teaspoon of ghost pepper powder to the glaze. I often make a batch with varying heat levels, marking them with different colored toothpicks.

Serving Suggestions

While these spicy sticks are incredible on their own, pairing them with the right dipping sauce elevates the experience. Traditional Nashville hot chicken comes with white bread and pickles to tame the heat. For these sticks, cool ranch or blue cheese dressing provides perfect balance. For an elevated experience, try a honey drizzle over the glazed sticks, creating a sweet heat combination that's absolutely addictive.

Pin it

Serve these crispy, fiery mozzarella sticks immediately and watch them disappear in seconds!

Frequently Asked Questions

→ Can I bake these mozzarella sticks instead of frying?

Yes, you can bake them at 425°F for about 8-10 minutes. While they won't be quite as crispy as the fried version, you'll still get good results. Spray them with cooking oil first and place on a parchment-lined baking sheet.

→ Why do the mozzarella sticks need to be frozen before frying?

Freezing helps the cheese maintain its shape during frying and prevents it from melting too quickly. This crucial step ensures your mozzarella sticks get crispy on the outside while the inside becomes perfectly melty without leaking out.

→ How can I adjust the spice level of the Nashville hot glaze?

The spice level is easily customizable. For milder heat, reduce the cayenne pepper to 1 tablespoon or less. For extra spicy, increase to 3 tablespoons or add more hot sauce. You can also adjust the ratio of brown sugar for a sweeter counterbalance.

→ What's the best cheese to use for mozzarella sticks?

Whole milk block mozzarella works best as it has a higher fat content that melts beautifully without becoming too runny. Low-moisture mozzarella is preferable to fresh mozzarella, which contains too much water and can make the breading soggy.

→ Can I make these ahead of time?

Yes! You can bread the mozzarella sticks completely and freeze them for up to 1 month in an airtight container. When ready to serve, fry them directly from frozen (they might need an extra 30 seconds). However, the Nashville hot glaze should be made fresh just before serving.

→ What oil is best for frying mozzarella sticks?

Avocado oil is recommended for its high smoke point and neutral flavor, but you can also use vegetable oil, canola oil, or peanut oil. The key is using an oil with a smoke point above 375°F to ensure proper frying without burning.