Nashville Hot Mozzarella Sticks (Print Version)

# Ingredients:

→ Mozzarella Sticks

01 - 1 lb block of whole milk mozzarella cheese, cut into thick sticks about the size of your finger
02 - 1 cup all-purpose flour, just the regular stuff from your pantry
03 - 3 large eggs, whisked until frothy
04 - 1 cup panko breadcrumbs for that extra crunch we all love
05 - 1 cup plain breadcrumbs to help everything stick together nicely
06 - 1 tsp cayenne pepper, more if you're feeling brave
07 - 1 tsp smoked paprika for that smoky depth
08 - ½ tsp garlic powder, because everything's better with garlic
09 - ½ tsp onion powder for that savory kick
10 - Salt and pepper to wake everything up
11 - Avocado oil for frying, enough to fill your pot about 2 inches deep

→ Nashville Hot Glaze

12 - ½ cup unsalted butter, melted until bubbly
13 - 2 tbsp cayenne pepper, dial it back if you're spice-shy
14 - 2 tbsp brown sugar to balance that heat with sweetness
15 - 1 tsp smoked paprika for that signature Nashville color and flavor
16 - ½ tsp garlic powder because we're doubling down on the good stuff
17 - ½ tsp chili powder if you're feeling adventurous
18 - 2-3 tbsp hot sauce, whatever brand makes you happy
19 - A pinch of salt to bring it all together

# Instructions:

01 - Grab that block of mozzarella and slice it into thick sticks about 3 inches long and ½ inch thick. Think finger-sized – not too skinny or they'll melt too fast, not too thick or they won't get gooey in the middle.
02 - Get three bowls ready: first bowl gets the flour, second bowl gets those whisked eggs, and third bowl gets a mix of both breadcrumbs, cayenne, paprika, garlic powder, onion powder, salt, and pepper. Give that third bowl a good mix so all those spices get friendly with the breadcrumbs.
03 - Time to get your hands dirty! Roll each cheese stick in flour first (tap off the excess), then dunk in egg, then coat in that spicy breadcrumb mixture. But wait – we're not done! Dip it back in the egg and breadcrumbs again for an extra thick coating. Trust me, this double-layer is worth it.
04 - Place all your breaded cheese sticks on a tray and pop them in the freezer for 15-20 minutes. This step is non-negotiable! It keeps the cheese from making a melty escape while frying.
05 - Heat up about 2 inches of avocado oil in a heavy pot until it hits 375°F. If you don't have a thermometer, test with a breadcrumb – it should sizzle immediately. Gently lower a few sticks at a time into the hot oil and fry for just 1-2 minutes until they're golden brown. Don't crowd the pot!
06 - Use tongs to transfer those golden beauties to a wire rack over a paper towel. Let them drain while you fry the rest. Keep that oil at 375°F between batches for best results.
07 - While your cheese sticks are cooling slightly, melt the butter in a small saucepan. Whisk in the cayenne, brown sugar, smoked paprika, garlic powder, chili powder, hot sauce, and salt until everything's smooth and combined. Keep it warm but not bubbling.
08 - Now for the fun part! Either brush that spicy butter sauce all over your mozzarella sticks or dip each stick into the sauce for complete coverage. Don't be shy – that sauce is what makes these Nashville hot!
09 - Arrange those gorgeous, spicy sticks on a plate and serve them immediately while the cheese is still hot and stretchy. Put some ranch or blue cheese dressing on the side for dipping – the cool creaminess is perfect against that spicy coating.

# Notes:

01 - These mozzarella sticks are best eaten right away – the contrast between the crispy outside and melty inside doesn't hang around for long.
02 - Don't skip the freezing step! It's what keeps your cheese from leaking all over your frying oil.
03 - The double breading might seem like overkill, but it creates that thick, crunchy shell that holds up to the Nashville hot sauce.
04 - If you're making these for a crowd, you can bread them ahead of time and keep them in the freezer for up to a week before frying.
05 - For milder palates, cut the cayenne in half both in the breading and the sauce.

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