Back in early spring, just before the dogwoods started blooming, I spent a Saturday morning helping out at a little community fair down by the riverside park. A young volunteer named Micah, who couldn’t have been more than 20, was manning the snack booth and pulling off a clever mix of street food with local flair. One tray caught my eye: mozzarella sticks. But not just any mozzarella sticks. They had this deep reddish glaze and a fiery aroma that hit your nose before your eyes even caught up.
We struck up a chat, and he mentioned blending Nashville hot chicken flavors with cheese sticks because “everyone loves cheese.” I tucked that idea away, and once I got back to my own kitchen, still in my apron from dyeing Easter eggs with the grandkids, I knew I had to try my hand at it. But with my own spin, of course.
Homemade ranch, real mozzarella blocks, and spices from my old tin I’ve had since my first classroom’s potluck days. I didn’t want just heat—I wanted depth. That gentle sweetness from brown sugar, that smoky paprika warmth, and just enough tang to keep folks reaching for one more dip.
And so, this Nashville Hot Mozzarella Stick recipe was born—not in a restaurant kitchen, but from a day at the riverside, a conversation with a stranger, and the memory of food meant to be shared.
Short Description
A fiery, crispy twist on the classic mozzarella stick—these Nashville Hot Mozzarella Sticks are double-breaded, deep-fried, glazed in spiced oil, and served with a creamy homemade ranch for the perfect punch of heat and comfort.
Key Ingredients
For the Mozzarella Sticks:
- 1.1 pounds mozzarella cheese (cut into 3×2 inch sticks)
- 1 large egg
- 1 tablespoon water
- 2 cups plain breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Nashville Hot Sauce:
- ¾ cup reserved frying oil
- ¼ cup ground cayenne pepper
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
For the Ranch Dressing:
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- ¼ cup whole milk or buttermilk
- 2 teaspoons fresh chives, finely chopped
- 1 teaspoon Italian herb blend
- 1 teaspoon white vinegar or lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Tools Needed
- Medium mixing bowls
- Whisk
- Shallow plates
- Parchment-lined baking sheet
- Deep saucepan or fryer
- Slotted spoon or tongs
- Wire rack or cooling rack
- Brush (for glazing sticks)
- Small bowl (for sauce mixing)
Cooking Instructions
Step 1: Prepare the Cheese
Cut mozzarella into sticks (about 3 inches long and 2 inches thick). Set aside on parchment paper.
Step 2: Make the Egg Wash & Breadcrumb Coating
Whisk egg and water in a bowl. In a separate plate, mix breadcrumbs, onion powder, garlic powder, salt, and pepper.
Step 3: Bread the Cheese
Dip each stick into the egg wash, then coat in the breadcrumbs. Repeat for a second layer to ensure crispiness. Place all coated sticks on a lined sheet.
Step 4: Freeze
Chill the breaded mozzarella sticks in the freezer for 1 hour, or until firm. This prevents cheese from leaking during frying.
Step 5: Mix the Ranch
In a small bowl, combine mayonnaise, Greek yogurt, milk or buttermilk, herbs, vinegar or lemon juice, garlic powder, onion powder, salt, and pepper. Stir until smooth and chill in fridge.
Step 6: Fry the Sticks
Heat neutral oil in a saucepan to 350°F. Fry mozzarella sticks in batches for 2–3 minutes until golden brown. Don’t overcrowd the pan. Remove and place on a cooling rack to drain.
Step 7: Make the Hot Oil Glaze
In a heat-safe bowl, mix cayenne, paprika, chili powder, brown sugar, garlic powder, and salt. Carefully pour in ¾ cup of the hot frying oil. Whisk until smooth and rich red in color.
Step 8: Glaze the Sticks
Using a brush, coat each fried mozzarella stick with the hot glaze on all sides. Be generous, it’s where the flavor lives.
Step 9: Serve
Serve hot with chilled ranch for dipping. Garnish with extra chives if desired.
Why You’ll Love This Recipe
Spicy Comfort Food: Classic cheesy crunch meets fiery Nashville-style heat.
Crowd Favorite: Great for parties, game nights, or cookouts.
Made from Scratch: No store-bought shortcuts here—homemade ranch and seasoning.
Flexible Heat Level: Adjust cayenne for mild or wild, depending on your crowd.
Crispy Perfection: Double coating and freezing ensure golden, no-leak bites.
Mistakes to Avoid & Solutions
Cheese melting too fast?
Make sure to freeze the sticks at least 1 hour. Soft sticks will burst during frying.
Soggy coating?
Double-coat with egg and breadcrumbs. Skipping this step leads to poor texture.
Oil temperature drops?
Fry in small batches and let oil come back to 350°F between batches.
Too spicy to handle?
Reduce cayenne to 2 tablespoons for a gentler heat. Add a splash more brown sugar to balance.
Ranch too thin or runny?
Use Greek yogurt and full-fat mayo. Chill it before serving for thicker texture.
Serving and Pairing Suggestions
Serve them stacked on a platter with a bowl of chilled ranch in the center.
Pair with crisp celery sticks or carrot ribbons for contrast.
A light green salad with lemon vinaigrette helps cut through the richness.
Great alongside sliders, chicken wings, or grilled corn at BBQs.
For drinks, try iced tea, lemonade, or a cold beer.
Storage and Reheating Tips
Refrigerate: Store leftover sticks in an airtight container for up to 3 days.
Freeze: Place cooled sticks on a tray to freeze, then transfer to a freezer bag for up to 2 months.
Reheat: Use an air fryer or bake at 375°F for 8–10 minutes to re-crisp. Avoid microwaving, it softens the coating.
Ranch: Keep ranch in the fridge in a sealed jar for up to 5 days.
FAQs
1. Can I use string cheese instead of mozzarella blocks?
Yes, but the flavor and melt may differ slightly. Use low-moisture part-skim mozzarella for best results.
2. What’s the best oil for frying?
Neutral oils like canola, peanut, or vegetable oil work best. Avoid olive oil due to low smoke point.
3. Can I make this in an air fryer?
Yes. Air fry at 400°F for 8–10 minutes, flipping halfway. Spray with oil for a crispier finish.
4. How do I adjust the heat level?
Cut the cayenne in half or add more brown sugar to tame the fire.
5. Can I prep this ahead of time for a party?
Absolutely. Freeze the coated sticks and make the ranch a day in advance. Fry fresh for best crunch.
Tips & Tricks
Freeze cheese after breading, not before, it helps the coating stick.
Whisk hot oil into spices slowly to avoid splashing.
Use a brush for glazing; dipping can soften the coating.
If you want extra crunch, toast your breadcrumbs before coating.
Add a pinch of MSG or nutritional yeast for an umami pop.
Recipe Variations
Sweet Heat Mozzarella Bites
Swap cayenne for Korean gochugaru and add 1 tbsp honey to the glaze.
Slice cheese into cubes instead of sticks for bite-sized pops.
Buffalo Mozzarella Sticks
Use buffalo sauce (½ cup Frank’s RedHot + 2 tbsp melted butter) instead of Nashville glaze.
Serve with blue cheese dip instead of ranch.
Italian Herb Mozzarella Sticks
Add 2 tbsp grated Parmesan and 1 tsp dried basil to breadcrumb mix.
Skip the hot glaze and serve with marinara instead.
Gluten-Free Version
Use gluten-free breadcrumbs and double-check all spices for additives.
Fry in fresh, clean oil to avoid cross-contamination.
Final Thoughts
The batch I made disappeared before I had a chance to sit down. My neighbor June popped by while walking her dog, and I handed her one wrapped in foil. She came back twenty minutes later asking if I had more for her husband. That kind of reaction—the quiet nod, the second helping, the request for the recipe scribbled on the back of an envelope—is why I keep doing this.
These mozzarella sticks pack heat, but they carry warmth in more ways than one. They’re playful, a bit indulgent, and made to be eaten with your hands and friends close by. I think Micah would approve.
Fiery Nashville Hot Mozzarella Stick
Print ThisIngredients
- For the Mozzarella Sticks:
- 1.1 pounds mozzarella cheese (cut into 3x2 inch sticks)
- 1 large egg
- 1 tablespoon water
- 2 cups plain breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- For the Nashville Hot Sauce:
- ¾ cup reserved frying oil
- ¼ cup ground cayenne pepper
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- For the Ranch Dressing:
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- ¼ cup whole milk or buttermilk
- 2 teaspoons fresh chives, finely chopped
- 1 teaspoon Italian herb blend
- 1 teaspoon white vinegar or lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
Step 1: Prep the Cheese
Slice mozzarella into thick sticks (about 3″ x 2″) and set on parchment.
Step 2: Make Coating
Whisk egg with water. In another dish, mix breadcrumbs, onion powder, garlic powder, salt, and pepper.
Step 3: Bread the Sticks
Dip each stick in egg wash, coat in breadcrumbs, and repeat for a double layer. Place on a lined tray.
Step 4: Freeze
Freeze for 1 hour until firm to prevent cheese leakage.
Step 5: Make Ranch
Mix mayo, Greek yogurt, milk/buttermilk, herbs, lemon juice/vinegar, garlic powder, onion powder, salt, and pepper. Chill.
Step 6: Fry
Heat oil to 350°F. Fry sticks in batches for 2–3 minutes until golden. Drain on rack.
Step 7: Make Hot Oil Glaze
In a bowl, mix cayenne, paprika, chili powder, brown sugar, garlic powder, and salt. Add ¾ cup hot frying oil and whisk.
Step 8: Glaze
Brush glaze over each fried stick. Be generous.
Step 9: Serve
Serve hot with cold ranch. Top with chives if desired.
