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The best spicy mozzarella sticks with a crispy golden crust and bold Nashville hot glaze. Perfect for parties, game day snacks, or anytime you crave cheesy heat.
→ Mozzarella Sticks
1 lb 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
Slice the mozzarella into sticks about 3 inches long and ½ inch thick.
Prepare three bowls: one with flour, one with whisked eggs, and one with a breadcrumb mixture (panko, plain breadcrumbs, cayenne, paprika, garlic powder, onion powder, salt, and pepper).
Dredge each mozzarella stick in flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb step for a double coating. Place on a tray.
Freeze the coated sticks for 15–20 minutes to help them hold shape during frying.
Heat 2 inches of avocado oil in a deep pot to 375°F (190°C). Fry mozzarella sticks in batches for 1–2 minutes until golden brown. Drain on a wire rack.
In a small saucepan, melt butter and whisk in cayenne, brown sugar, paprika, garlic powder, chili powder, hot sauce, and salt to make the glaze.
Dip fried mozzarella sticks into the glaze to coat. Serve hot with ranch or blue cheese dressing.
Freezing before frying helps prevent cheese leakage.
Increase cayenne or hot sauce for extra heat.
Serve immediately for best texture and gooey cheese pull.
Pairs well with ranch or blue cheese for dipping.
Use a wire rack instead of paper towels to keep them crispy.