Gentle Simmer

Tag: Nashville hot chicken style

  • Nashville Mozzarella Sticks (Hot, Crispy, Insanely Addictive)

    Nashville Mozzarella Sticks (Hot, Crispy, Insanely Addictive)

    Mozzarella sticks are already perfect. So why mess with them?

    Because Nashville hot oil exists. These start with the ultimate cheese pull, then get drenched in spicy, buttery, cayenne-laced magic. Sweet heat. Salty cheese. Cold ranch dip. It’s a beautiful mess.

    Ingredients

    Makes 12 sticks.

    For the Sticks:

    • 12 mozzarella string cheese sticks (full-fat, not low-moisture)
    • 1 cup all-purpose flour
    • 3 large eggs, beaten
    • 2 cups panko breadcrumbs
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • Oil for frying (vegetable or canola)

    For the Nashville Hot Oil:

    • ½ cup hot frying oil (reserved from frying)
    • 3 tablespoons cayenne pepper
    • 1 tablespoon brown sugar
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder

    For Serving:

    • Ranch dressing or blue cheese dip
    • Pickles (optional)

    Step-by-Step Instructions

    Step 1: Freeze the Cheese

    1. Freeze cheese sticks for at least 2 hours (or overnight). Frozen = no mid-fry blowouts.

    Step 2: Set Up Dredge

    1. Bowl 1: flour, garlic powder, paprika, salt.
    2. Bowl 2: beaten eggs.
    3. Bowl 3: panko.

    Step 3: Double Coat

    1. Dip frozen cheese in flour, then egg, then panko. Repeat (egg → panko) for a thick, craggy crust.
    2. Freeze coated sticks for 30 minutes (keeps cheese from exploding).

    Step 4: Fry

    1. Heat 2 inches of oil to 375°F (190°C).
    2. Fry 3-4 sticks at a time for 60-90 seconds until golden. Don’t overcrowd.
    3. Drain on a wire rack. Reserve ½ cup of the hot oil.

    Step 5: Make Nashville Oil

    1. In a heatproof bowl, whisk cayenne, brown sugar, paprika, and garlic powder.
    2. Slowly whisk in the reserved hot oil. Brush or drizzle over hot cheese sticks.

    Step 6: Serve Immediately

    1. Serve with ranch and pickles. Warning: cheese will stretch across the room.

    Summary

    Prep Time: 15 minutes + 2½ hours freezing | Cook Time: 10 minutes

    Total Time: ~3 hours (mostly inactive)

    Yield: 12 sticks

    Difficulty: Medium (hot oil + frozen cheese = focus required)

    Storage Notes

    Don’t store cooked. Mozzarella sticks are a live-in-the-moment food. Reheated = sad, deflated cheese logs.

    Make ahead (uncooked): Double-coated, frozen sticks keep in a zip-top bag for 3 months. Fry straight from frozen – add 30 seconds to cook time.

    Leftover Nashville oil: Save for chicken, fries, or eggs. Fridge 2 weeks.