Nashville Hot Mozzarella Sticks (Printer-Friendly Version)

Golden mozzarella sticks bring heat and crunch, cooled by herbed buttermilk ranch. A savory crowd-pleaser.

# What You'll Need:

→ Mozzarella Sticks

01 - 16 ounces low-moisture mozzarella cheese, cut into 1/2-inch by 4-inch sticks
02 - 2 large eggs
03 - 2 tablespoons water
04 - 2 cups panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried oregano
08 - 1 teaspoon freshly ground black pepper
09 - 1 teaspoon fine salt
10 - Vegetable oil, for frying (about 4 cups)

→ Nashville Hot Sauce

11 - 4 tablespoons unsalted butter
12 - 2 tablespoons cayenne pepper
13 - 1 tablespoon dark brown sugar
14 - 2 teaspoons honey
15 - 1 teaspoon smoked paprika
16 - 1 clove garlic, finely minced, or 1/2 teaspoon garlic powder
17 - 1/2 teaspoon fine salt

→ Buttermilk Ranch Dressing

18 - 1/2 cup mayonnaise
19 - 1/2 cup sour cream
20 - 1/2 cup buttermilk
21 - 2 tablespoons fresh chives, finely chopped (or 2 teaspoons dried chives)
22 - 2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried parsley)
23 - 1 tablespoon fresh lemon juice
24 - 1/2 teaspoon onion powder
25 - 1/2 teaspoon garlic powder
26 - 1 teaspoon granulated sugar
27 - 1/2 teaspoon fine salt
28 - 1/4 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Combine unsalted butter, cayenne pepper, dark brown sugar, honey, smoked paprika, minced garlic or garlic powder, and salt in a small saucepan. Set over low heat and whisk until the butter melts. Let the sauce gently simmer for 2 minutes, whisking constantly to blend flavors. Remove from heat and set aside.
02 - Combine mayonnaise, sour cream, buttermilk, chives, parsley, lemon juice, onion powder, garlic powder, sugar, salt, and pepper in a mixing bowl. Whisk thoroughly until smooth and creamy. Adjust salt and lemon juice to taste. Cover and refrigerate until serving.
03 - In a shallow bowl, mix together panko breadcrumbs, garlic powder, onion powder, dried oregano, black pepper, and salt until spices are evenly distributed.
04 - Beat the eggs and water together in another shallow bowl. Dip each mozzarella stick into the egg wash, then roll thoroughly in the seasoned breadcrumb mixture. For best crunch, repeat the process for a double coating: dip again in egg wash and then in breadcrumbs.
05 - Arrange coated cheese sticks in a single layer on a parchment-lined baking sheet. Freeze for 30 minutes or until very firm to help prevent cheese leaks during frying.
06 - Pour vegetable oil into a deep skillet to a depth of about 2 inches. Heat the oil to 350°F. Fry cheese sticks in small batches for 2–3 minutes, turning to brown all sides evenly, until crisp and golden. Transfer to a paper towel-lined rack to drain.
07 - Immediately after frying, brush the surface of each hot cheese stick generously with the prepared Nashville hot sauce to infuse flavor into the crust.
08 - Arrange hot, sauced mozzarella sticks on a platter and serve alongside chilled buttermilk ranch dressing for dipping.

# Additional Tips:

01 - Freezing the coated cheese before frying ensures a molten center and prevents bursting during cooking.
02 - Brush hot sticks right after frying while the crust is still porous to maximize flavor absorption from the Nashville hot sauce.
03 - Homemade ranch dressing provides cooling contrast to the spicy hot sauce.

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