Ingredients:

  • 1 lb low-moisture mozzarella block, cut into 1/2-inch thick sticks
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tbsp hot sauce
  • 1 cup Panko breadcrumbs
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 quart neutral frying oil
  • 1/2 cup hot frying oil (reserved from the pot)
  • 2 tbsp brown sugar
  • 1 tbsp cayenne pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions:

  1. Set up three shallow bowls for breading: Bowl 1 with flour, salt, and pepper; Bowl 2 with beaten eggs whisked with hot sauce; Bowl 3 with a blend of Panko, Italian crumbs, smoked paprika, and garlic powder.
  2. Coat a cheese stick in flour (shaking off excess), dip in the egg mixture, then roll in the breadcrumb blend.
  3. Repeat the egg and breadcrumb process for a second layer to create a double-dredge barrier.
  4. Place the breaded sticks on a parchment-lined baking sheet and freeze for at least 60 minutes to prevent leaking during frying.
  5. Heat neutral frying oil in a deep-fryer or heavy-bottomed pot to 350°F (175°C).
  6. Fry the frozen sticks in batches for approximately 3 minutes or until they reach a mahogany color.
  7. Reserve 1/2 cup of the hot frying oil in a heatproof bowl and whisk in brown sugar, cayenne pepper, smoked paprika, garlic powder, and salt to create the Nashville Hot glaze.
  8. Toss the fried mozzarella sticks in the hot oil sauce immediately and serve on a wire cooling rack.