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Take a bite of these treats and you'll get an amazing crunch that breaks into gooey cheese, followed by Nashville's famous fiery kick. These Nashville Hot Mozzarella Sticks mash together two comfort food favorites into one addictive snack that'll have everybody coming back for seconds.
I've tried making these sticks many different ways, and double-coating them really makes all the difference. My kids now ask for these instead of delivery when we watch movies together.
Must-Have Ingredients Breakdown
- Whole milk mozzarella: The extra fat gives you that amazing stretchy cheese pull
- Panko breadcrumbs: They make a super crunchy coating that regular breadcrumbs just can't deliver
- Cayenne pepper: This brings the real Nashville heat; using fresh cayenne really kicks things up
- Smoked paprika: This adds rich smoky flavors behind the heat
- Brown sugar: It cuts through the spiciness with just a touch of sweetness
Step-By-Step Cooking Guide
- Getting The Cheese Ready:
- Cut your mozzarella while it's still cold for cleaner slices. Make them all about 3 inches long so they cook evenly. Wipe them with paper towels to get rid of moisture. Let them sit out for 10 minutes before you start.
- Setting Up Your Coating Area:
- Add salt and pepper to your flour. Whisk your eggs until they're completely mixed. Combine all breadcrumbs with your spices and mix well. Put all bowls in a row for easy dipping.
- Coating Your Cheese:
- First roll the cheese in your seasoned flour and shake off any extra. Then dunk in the egg mixture, letting the extra drip away. Next, cover in your spiced breadcrumb mix. Go back for another dip in egg and breadcrumbs for extra crunch. Gently press the coating onto the cheese.
- Getting Ready To Fry:
- Put your coated sticks on a baking sheet with liner. Stick them in the freezer for exactly 20 minutes, no longer. Heat your oil to exactly 375°F. Get a wire rack ready with paper towels underneath.
- Frying Your Sticks:
- Gently drop sticks into the hot oil. Cook just a few at a time to keep the oil hot. Flip them carefully so they brown all over. Take them out when they turn golden brown, about a minute and a half.
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Creating Tasty Nashville Hot Sauce
A chef from Nashville taught me that how you heat the butter matters when making the sauce. If you melt it slowly, it won't break apart and you'll get a smoother coating on your sticks.
When Timing Matters
Don't skip freezing them first – it stops the cheese from leaking out too fast during frying. The first time I made these, I didn't freeze them and while they tasted good, they looked like a messy blob.
Watching Your Heat
I've made these so many times now, and keeping your oil at the right temp is super important. If it's too hot, the outside burns before the cheese gets gooey; too cold, and they soak up too much oil and get greasy.
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These Nashville Hot Mozzarella Sticks have turned into my go-to app whenever I have people over. They've got everything folks want – that crunchy outside, gooey cheese inside, and that can't-stop-eating Nashville spice kick. When I see empty plates at the end of every party, I know they're a hit!
Frequently Asked Questions
- → Can I make these cheese sticks beforehand?
- You can coat the cheese sticks and keep them frozen up to a month, but do the frying and sauce coating right when you want to eat them.
- → Why should I freeze the cheese sticks?
- Freezing keeps the coating stuck on during frying and stops the cheese from oozing out too soon.
- → Can I make them less spicy?
- Sure, just cut back on cayenne and hot sauce in the glaze to match how much heat you can handle.
- → What's the best oil for frying these?
- Avocado oil works great, but any plain oil that doesn't burn easily like vegetable or canola will do the job.
- → What can I dip these in?
- Ranch or blue cheese sauce goes really well with these fiery cheese sticks to cool your mouth down.