Nashville Hot Mozzarella Sticks (Ready-to-Print Version)

Crispy, spicy mozzarella sticks paired with creamy ranch and packed with Southern heat for snacking or sharing.

# What You’ll Need:

→ Mozzarella Sticks

01 - 16 ounces low-moisture mozzarella cheese, cut into 12 thick sticks

→ Breadcrumb Coating

02 - 1 1/2 cups panko breadcrumbs
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon dried oregano
06 - 1/2 teaspoon ground black pepper
07 - 3/4 teaspoon fine salt

→ Egg Dredge

08 - 2 large eggs
09 - 2 tablespoons cold water

→ For Frying

10 - 4 cups vegetable oil

→ Nashville Hot Sauce

11 - 6 tablespoons unsalted butter
12 - 1 1/2 tablespoons cayenne pepper
13 - 1 tablespoon dark brown sugar
14 - 1 tablespoon honey
15 - 1 tablespoon smoked paprika
16 - 2 cloves garlic, minced
17 - 1/2 teaspoon fine salt

→ Buttermilk Ranch Dressing

18 - 1/2 cup mayonnaise
19 - 1/3 cup sour cream
20 - 1/3 cup buttermilk
21 - 1 tablespoon fresh chives, finely chopped
22 - 2 tablespoons fresh parsley, finely chopped
23 - 1 tablespoon freshly squeezed lemon juice
24 - 1/2 teaspoon onion powder
25 - 1/2 teaspoon garlic powder
26 - 1/4 teaspoon fine salt
27 - 1/4 teaspoon granulated sugar
28 - 1/8 teaspoon ground black pepper

# Step-by-Step Guide:

01 - In a small saucepan over low heat, combine unsalted butter, cayenne pepper, dark brown sugar, honey, smoked paprika, minced garlic, and salt. Whisk continuously until the butter melts and ingredients are fully combined. Simmer gently for 2 minutes, then remove from heat and set aside.
02 - In a bowl, whisk together mayonnaise, sour cream, buttermilk, chopped chives, parsley, lemon juice, onion powder, garlic powder, salt, sugar, and pepper until smooth. Adjust seasoning to taste, cover, and chill in the refrigerator while you prepare the mozzarella sticks.
03 - In a shallow dish, mix panko breadcrumbs with garlic powder, onion powder, oregano, pepper, and salt until the spices are evenly distributed throughout the breadcrumbs.
04 - In another shallow bowl, beat eggs with cold water until fully blended for dredging.
05 - Dip each mozzarella stick in the egg wash, then coat thoroughly in the seasoned breadcrumb mixture. Repeat the egg wash and breadcrumb coating for each stick to achieve a double crust.
06 - Arrange coated mozzarella sticks in a single layer on a parchment-lined baking sheet. Place the tray in the freezer for 30 minutes, or until the sticks are solid to prevent cheese leakage during frying.
07 - Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Working in small batches, fry cheese sticks for 2–3 minutes until the crust is golden and crisp, turning if necessary for even color. Remove and drain on a paper towel-lined rack.
08 - While hot, brush fried mozzarella sticks generously on all sides with Nashville hot sauce so the heat permeates the crispy exterior.
09 - Transfer spicy mozzarella sticks to a serving platter with a chilled bowl of buttermilk ranch for dipping. Serve immediately for optimal crunch and flavor balance.

# Handy Tips:

01 - Double coating each mozzarella stick ensures a thicker, crispier crust when fried.
02 - Always freeze breaded cheese until firm before frying to prevent cheese from leaking out.
03 - Adjust cayenne pepper in the sauce to suit your preferred spice level.
04 - Homemade ranch provides a cool, creamy contrast to the spicy coating.
05 - Store leftovers in a single layer; reheat in oven or air fryer to restore crispiness.

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