Crispy Nashville Hot Mozzarella

These crispy Nashville hot mozzarella sticks are a fiery upgrade to a classic favorite. They combine golden, crunchy breadcrumbs with meltingly creamy cheese inside, all coated in a spicy buttery glaze that delivers the iconic Nashville heat. Perfect as a crowd-pleasing appetizer or indulgent snack, they are quick to fry and best served hot alongside a cool dip like ranch or blue cheese to balance the spice.

I first made these for a game night and they vanished almost instantly. Now whenever I host friends, everyone asks if I'm making those hot mozzarella sticks again.

Ingredients

• Whole milk mozzarella cheese: one block is best for a creamy but firm melt
• All purpose flour: an unbleached variety works wonderfully to help the coating stick
• Large eggs: these bind the coating and add moisture for a luscious crust
• Panko breadcrumbs: combined with plain crumbs create a crunchy, airy shell
• Cayenne pepper: brings the signature Nashville heat use fresh for maximum kick
• Smoked paprika: adds mellow depth and a gently smoky undertone
• Garlic powder and onion powder: provide subtle savory background notes pick sweet smelling ones
• Salt and black pepper: essential for balancing all the flavors just right
• Avocado oil: ideal for frying due to high smoke point and clean taste, grapeseed oil works too
• For the Nashville hot glaze: unsalted butter gives control over salt and richness, brown sugar adds a hint of sweetness, extra cayenne and smoked paprika deepen the heat and color, chili powder adds smoky warmth if you like, and hot sauce with vinegar notes brings tangy Nashville authenticity

Instructions

Slice and Prep the Cheese:

Slice the mozzarella block into thick rectangular sticks roughly three inches long and half an inch wide so the cheese melts evenly and holds up under frying.

Set Up Your Breading Station:

Arrange three shallow bowls one with all purpose flour, the next with whisked eggs, and the third with a mixture of panko and plain breadcrumbs combined with cayenne, smoked paprika, garlic powder, onion powder, salt, and pepper. This setup helps you quickly and efficiently coat the sticks.

Breading the Sticks:

First dredge each cheese stick in the flour so the egg coats better then dip into the eggs. Next, press firmly into the breadcrumb mixture to create a solid coating. For extra crunch repeat dipping in egg and breadcrumbs for a second coating.

Freeze to Prevent Melting:

Place all the breaded sticks on a tray and freeze for about fifteen to twenty minutes until coating firm and cheese is chilled. This step prevents the cheese from oozing out during frying.

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 once for one to two minutes until they turn golden brown and crisp. Remove and drain on a wire rack to keep them crunchy.

Making the Nashville Hot Glaze:

Melt unsalted butter gently in a small saucepan over low heat. Whisk in cayenne pepper, brown sugar, smoked paprika, garlic powder, chili powder if using, hot sauce, and salt. Stir until the sauce is smooth, velvety and fragrant.

Glazing and Serving:

Quickly dip each fried mozzarella stick into the warm Nashville hot glaze then place on a serving platter. Serve these fresh and piping hot accompanied by ranch or blue cheese dressing to cool down the heat.

I always marvel at how the bright red hot glaze clings so perfectly to those crunchy sticks. The combo of fiery cayenne and rich butter is a game day favorite my brother insists on every time we gather.

Storage Tips

Leftovers keep well refrigerated in an airtight container. Reheat in a hot oven for five to eight minutes to refresh the crispy exterior. If making ahead freeze the breaded sticks and fry them directly from frozen for best texture.

Ingredient Substitutions

Monterey Jack or provolone will work for a milder or smoky flavor variation. If you run out of panko increase regular breadcrumbs and add a pinch of cornstarch to maintain crispness. For a lighter glaze replace some butter with olive oil to cut richness without losing flavor.

Serving Suggestions

Arrange the sticks on a platter with fresh carrot and celery sticks and plenty of ranch or blue cheese for dipping. A cold beer pairs beautifully with the spicy bites or a sparkling lemonade for a nonalcoholic option.

Serve these hot for the best cheesy pull and crunchy exterior. They make a fiery, crowd pleasing snack perfect for game nights.

Common Recipe Questions

→ How do I get the mozzarella sticks extra crispy?

Double-coating with breadcrumbs and freezing before frying helps achieve a crisp exterior and prevents cheese from oozing out.

→ Can I adjust the level of heat?

Yes, you can vary cayenne pepper and hot sauce amounts in the glaze to suit your preferred spice level.

→ What oil is best for frying?

Avocado oil is ideal due to its high smoke point and neutral flavor, ensuring evenly cooked, crispy sticks.

→ Can these be made ahead of time?

Yes, bread the sticks and freeze them; fry and glaze just before serving for the best texture.

→ What dip pairs well with these sticks?

Cool, creamy ranch or blue cheese dressing complements the spicy glaze perfectly.