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These crispy and spicy Nashville hot mozzarella sticks are my personal tribute to the bold appetizer that always turns up at game days and gatherings. Each golden stick is cheesy and gooey on the inside with an irresistibly spicy Nashville hot butter glaze that just begs for a dunk in ranch or blue cheese dressing.
The first time I made these, they disappeared faster than any other snack on the table. Now friends ask for them by name when I host movie nights.
Ingredients
- Whole milk mozzarella cheese: makes the perfect stretchy and creamy center. Look for a block rather than pre-shredded for cleaner melting
- All-purpose flour: acts as the crucial first barrier so the breading adheres. Check for an unbleached brand for purer flavor
- Large eggs: help everything stick and give the breading heft. Farm-fresh if possible for richer color
- Panko breadcrumbs: combine with plain crumbs for signature crunch. Choose panko from an Asian market if you want extra crispy texture
- Cayenne pepper: brings the famous Nashville heat. Fresh spice gives bolder flavor
- Smoked paprika: adds that signature mellow depth and extra color
- Garlic powder and onion powder: deliver a subtle background savory note. Buy powders that smell sweet rather than sharp
- Salt and pepper: essential for balance
- Avocado oil: stands up to high frying heat and adds a clean flavor. Grapeseed oil is a good alternative
- For the Nashville Hot Glaze: unsalted butter gives you total control over salty heat brown sugar for subtle sweetness more cayenne and smoked paprika boost depth chili powder for optional smoky kick hot sauce for tang. Go for something with a vinegar note for Nashville flavor
Step-by-Step Instructions
- Slice and Prep the Cheese:
- Slice your mozzarella block into thick, rectangular sticks about three inches long and half an inch thick so each bite melts evenly and holds up to battering.
- Set Up Your Breading Station:
- Arrange three shallow bowls for flour whisked eggs and the breadcrumb mixture with all the key spices. This setup lets you coat quickly without making a mess.
- Breading the Sticks:
- Dredge each cheese stick in flour so the egg can adhere. Dip in egg, then tumble in breadcrumb mix, pressing firmly. For an extra crunchy shell, dip back in egg and breadcrumbs for a second coating.
- Freeze to Prevent Melting:
- Transfer all breaded cheese sticks onto a tray and freeze for fifteen to twenty minutes until the coating is set and the cheese is cold. This prevents the mozzarella from oozing out when fried.
- Frying to Perfection:
- Heat two inches of avocado oil in a deep pot to three hundred seventy five degrees Fahrenheit. Fry several mozzarella sticks at a time for one to two minutes until golden brown and crisp. Drain on a wire rack for best crunch.
- Making the Nashville Hot Glaze:
- In a small saucepan melt unsalted butter over low heat. Whisk in cayenne brown sugar smoked paprika garlic powder chili powder if using hot sauce and salt. Stir until smooth velvety and fragrant.
- Glazing and Serving:
- Quickly dip each fried mozzarella stick into the hot glaze then set on a platter. Serve piping hot with cool ranch or blue cheese dressing for the ultimate flavor balance.
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I never get tired of seeing how the red hot glaze clings to those crunchy sticks. The blend of cayenne and butter is something my brother requests every time we are together on game day.
Storage Tips
If you have leftovers refrigerate in an airtight container. Reheat in a hot oven for five to eight minutes to restore the outer crunch. Freezing before frying works well for prepping ahead as long as you fry from frozen.
Ingredient Substitutions
Try Monterey jack cheese or provolone for a milder or smokier twist. If you are out of panko increase plain breadcrumbs and add a pinch of cornstarch for crispness. For a slightly lighter glaze swap in olive oil for some of the butter.
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Serving Suggestions
Pile these sticks on a platter with carrot and celery sticks and ample cups of ranch or blue cheese sauce. I love adding a cold beer but a sparkling lemonade is just as tasty alongside the heat.
Cultural and Historical Context
Nashville hot chicken inspired the melt-in-your-mouth spicy glaze for these cheese sticks. That classic Tennessee blend of cayenne brown sugar and hot sauce brings a Southern flair to this comforting appetizer now beloved at cookouts and in restaurants across America.
Recipe FAQs
- → How do I get the mozzarella sticks extra crispy?
Double-coating the sticks with breadcrumbs and briefly freezing before frying ensures a crispy result and prevents melting.
- → Can I adjust the level of heat?
Yes, vary the cayenne pepper and hot sauce amounts in the glaze to suit your preferred spice level.
- → What oil is best for frying?
Avocado oil works well due to its high smoke point and neutral flavor, yielding crisp, evenly cooked sticks.
- → Can these be made ahead of time?
You can bread and freeze the mozzarella sticks ahead; fry and glaze just before serving for best texture.
- → What dip pairs well with these?
Cool, creamy ranch or blue cheese dressing offers a refreshing contrast to the spicy glaze.