Copycat Chili’s Nashville Hot Mozzarella Sticks Recipe

ByClara Bennett
Jump to Recipe

Introduction

These Copycat Chili’s Nashville Hot Mozzarella Sticks bring a spicy twist to a classic appetizer. Crispy, cheesy, and coated in a flavorful hot oil, they’re perfect for game days or any time you crave a bold snack.

A white bowl lined with white parchment paper holds seven pieces of fried, golden-brown, crispy, breaded cheese sticks, stacked unevenly with one piece broken to show the soft, melted, pale yellow cheese inside. To the right of the cheese sticks is a small white round bowl filled with a creamy light beige dipping sauce with small dark specks. The dish is placed on a white marbled texture surface with a small part of a glass of light amber drink visible on the left edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 lb. part-skim mozzarella
  • 1 cup (120 g) all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 2 large eggs
  • 1 tbsp hot sauce
  • 2 cups panko breadcrumbs
  • Canola oil, for frying
  • 2 tbsp cayenne
  • 1 tbsp light brown sugar
  • 2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • Ranch dressing, for serving

Instructions

  1. Step 1: Cut mozzarella into 6 rectangles about 2 inches wide and 1/2 inch thick.
  2. Step 2: In a shallow bowl, combine flour, salt, paprika, and cayenne. In another bowl, whisk eggs and hot sauce together. Pour panko breadcrumbs into a third bowl.
  3. Step 3: One at a time, coat mozzarella in the flour mixture, then dip in the egg mixture letting excess drip off. Finally, press into panko breadcrumbs to evenly coat. Place coated sticks on a parchment-lined baking sheet and freeze until firm, at least 30 minutes or up to overnight.
  4. Step 4: Pour canola oil into a large deep skillet to a depth of about 2 inches. Heat over medium-high until the oil reaches 350°F (175°C). Fry mozzarella sticks in batches, turning halfway, until golden brown, about 2 to 3 minutes per side. Drain on paper towels and reserve some frying oil for later.
  5. Step 5: In a heatproof bowl, mix cayenne, brown sugar, paprika, chili powder, garlic powder, and salt. Carefully ladle about 1/2 cup of the hot frying oil into the bowl and stir to combine, making the spicy coating oil.
  6. Step 6: Place fried mozzarella sticks on a wire rack and brush both sides with the spicy oil mixture. Serve warm with ranch dressing on the side.

Tips & Variations

  • For extra crispiness, double-dip the mozzarella sticks by repeating the flour, egg, and panko steps before freezing.
  • Use part-skim mozzarella to reduce oil splatter and avoid excessive melting.
  • Add smoked paprika or chipotle powder to the spicy oil for a smoky flavor variation.
  • Serve with blue cheese dressing or a creamy garlic dip for a different taste experience.

Storage

Store any leftover mozzarella sticks in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or conventional oven at 350°F (175°C) for 8 to 10 minutes to maintain crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Several rectangular, golden-brown crispy pieces are placed on a metal cooling rack above a white marbled surface. Most pieces have a thick, textured layer of red sauce brushed on top, creating a shiny, sticky look. One piece in the lower left corner shows a plain, crunchy coating without sauce. A woman's hand is holding a wooden brush with red sauce and is applying it to a piece near the top right. Below the rack, there is a small, round glass bowl filled with the same red sauce. The whole scene is brightly lit, showing the glistening textures and warm colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these mozzarella sticks instead of frying?

Yes, you can bake them for a lighter version. Preheat your oven to 400°F (200°C) and bake on a parchment-lined tray for 8 to 10 minutes or until golden and crispy, flipping halfway through.

How do I prevent mozzarella from leaking during frying?

Freezing the breaded mozzarella sticks for at least 30 minutes before frying helps them hold their shape and prevents cheese from leaking out while cooking.

Print

Copycat Chili’s Nashville Hot Mozzarella Sticks Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

These Copycat Chili’s Nashville Hot Mozzarella Sticks deliver a spicy twist on the classic appetizer, featuring crispy, golden-fried mozzarella coated in a bold, cayenne and paprika-infused hot oil. Perfectly crunchy on the outside and gooey on the inside, they’re served with cooling ranch dressing for the ultimate flavor balance.

  • Author: Clara
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes (including freezing time)
  • Yield: 6 mozzarella sticks 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Ingredients

Scale

Mozzarella Sticks

  • 1 lb. part-skim mozzarella
  • 1 cup (120 g) all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 2 large eggs
  • 1 tbsp hot sauce
  • 2 cups panko breadcrumbs
  • Canola oil, for frying (enough to fill skillet 2″ deep)

Spicy Oil

  • 2 tbsp cayenne pepper
  • 1 tbsp light brown sugar
  • 2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • About 1/2 cup reserved hot frying oil

For Serving

  • Ranch dressing

Instructions

  1. Prepare the mozzarella: Cut mozzarella into 6 rectangular sticks about 2″ wide and 1/2″ thick to ensure even frying and optimal gooeyness inside.
  2. Prepare the coating stations: In a shallow bowl, combine flour, kosher salt, paprika, and cayenne pepper. In a second bowl, whisk together eggs and hot sauce until smooth. Pour panko breadcrumbs into a third shallow bowl.
  3. Bread the mozzarella sticks: Working one at a time, coat each mozzarella stick first in the seasoned flour mixture, then dip into the egg and hot sauce mixture allowing excess to drip off. Finally, toss in panko breadcrumbs, pressing gently to ensure even coverage. Place coated sticks on a parchment-lined baking sheet.
  4. Freeze: Freeze the breaded mozzarella sticks until firm, at least 30 minutes or up to overnight, to prevent melting during frying.
  5. Heat the oil: Pour canola oil into a large heavy skillet to a depth of 2″ and heat over medium-high heat, using a deep-fry thermometer, until it reaches 350°F (175°C).
  6. Fry mozzarella sticks: Fry the frozen sticks in batches, turning halfway through, until golden and crispy, about 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate. Reserve some frying oil for the spicy oil mixture.
  7. Make spicy oil: In a heatproof bowl, combine cayenne pepper, brown sugar, paprika, chili powder, garlic powder, and salt. Carefully add about 1/2 cup of the reserved hot frying oil and stir well to infuse the spices.
  8. Coat mozzarella sticks: Transfer fried mozzarella sticks to a wire rack and generously brush the spicy oil on both sides for that signature Nashville hot flavor.
  9. Serve: Serve the spicy mozzarella sticks warm alongside ranch dressing for dipping to balance the heat.

Notes

  • Freezing the breaded mozzarella sticks is essential to prevent cheese from melting too quickly during frying.
  • Maintain oil temperature at 350°F for crispy outside and melted inside.
  • Use a deep-fry thermometer for accuracy in oil temperature.
  • Adjust cayenne in the spicy oil to tailor the heat level to your preference.
  • Serve immediately for best texture and flavor.

Keywords: mozzarella sticks, Nashville hot, spicy cheese sticks, fried appetizer, copycat Chili’s recipe, homemade mozzarella sticks

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆