Crispy Spicy Nashville Hot Mozzarella

Why You’ll Love This Recipe

I can’t get enough of the intense flavors in this recipe. The double coating gives the mozzarella sticks a satisfying crunch, while the Nashville-style glaze brings a fiery, smoky kick with just enough sweetness to balance it all out. It’s fun to make, satisfying to eat, and ideal for game nights, parties, or anytime I want a comforting snack with attitude. Even better, it’s vegetarian and surprisingly easy to customize

to my spice level.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mozzarella Sticks
• 1 lb block of whole milk mozzarella cheese, sliced into thick sticks
• 1 cup all-purpose flour
• 3 large eggs, whisked
• 1 cup panko breadcrumbs
• 1 cup plain breadcrumbs
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• Avocado oil, for frying

Nashville Hot Glaze
• ½ cup unsalted butter, melted
• 2 tbsp cayenne pepper, adjust to taste
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp chili powder (optional)
• 2–3 tbsp hot sauce
• Salt, to taste

Directions

I start by slicing the mozzarella into thick, rectangular sticks about 3 inches long and ½ inch thick. I want them hefty enough to hold up during frying.

Next, I prepare three bowls: one for flour, one for the whisked eggs, and one for a breadcrumb mix that combines panko, plain breadcrumbs, cayenne, paprika, garlic powder, onion powder, and some salt and pepper.

I coat each mozzarella stick in flour, then dip it in the egg, and finally coat it with the seasoned breadcrumbs. I like to repeat the egg and breadcrumb steps for a thicker, crunchier crust. Then I lay them on a tray and freeze them for 15–20 minutes to help them stay firm during frying.

While they chill, I heat about 2 inches of avocado oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). I fry the mozzarella sticks in small batches for 1–2 minutes until golden brown, then drain them on a wire rack.

To make the glaze, I melt butter in a small saucepan and whisk in the cayenne, brown sugar, smoked paprika, garlic powder, chili powder (if I’m using it), hot sauce, and salt until smooth and spicy.

Finally, I dip each fried mozzarella stick into the hot glaze so it’s fully coated, then serve them up right away—preferably with a side of ranch or blue cheese dressing for dipping.

Servings and timing

This recipe serves 8 and takes about 40 minutes total—25 minutes of prep and 15 minutes of cooking. It’s just the right amount of effort for something that feels indulgent and exciting every time.

Variations

Sometimes I swap the cheese for pepper jack if I want more heat or use string cheese for convenience. For a crunchier coating, I toast the panko a bit before mixing it in. If I want a milder version, I cut back on the cayenne or use a honey-based glaze instead. For a baked version, I spray the coated sticks with oil and bake at 425°F (220°C) until golden—still delicious, just a bit lighter.

Storage/Reheating

These mozzarella sticks are best fresh, but I’ve kept leftovers in the fridge for up to 2 days. I reheat them in the oven or air fryer to restore the crunch—never the microwave, or they get soggy. I store the glaze separately and reheat it gently before tossing the sticks again.

FAQs

Can I use pre-made mozzarella sticks for this recipe?

Yes, when I’m in a hurry, I use frozen mozzarella sticks and just make the glaze from scratch. It still gives that bold Nashville flavor with less prep.

How spicy is the glaze?

It’s pretty hot, but I control the heat by adjusting the cayenne and hot sauce. I taste as I go and dial it up or down based on who I’m serving.

Can I bake these instead of frying?

Yes, I’ve baked them at 425°F (220°C) for about 10–12 minutes until golden. They’re not quite as crispy as fried, but they’re still delicious and a bit lighter.

What’s the best dipping sauce?

I like ranch or blue cheese for cooling contrast, but I’ve also used honey mustard or a creamy garlic sauce. Anything that balances the heat works well.

Can I freeze them before or after frying?

I freeze the breaded, uncooked sticks and fry them straight from the freezer. I don’t recommend freezing them after frying—they lose their crunch.

Conclusion

Crispy Spicy Nashville Hot Mozzarella is everything I want in a comfort snack—crispy, gooey, spicy, and totally addictive. The fiery glaze paired with melty cheese and crunchy coating makes this one of my favorite treats to whip up for parties or indulgent nights in. It’s a bold twist on classic mozzarella sticks that I keep coming back to, and I bet once I try them, I will too.