Copycat Chili's Nashville Hot Mozzarella Sticks Are Tailgate Heroes

Yields: 6 servings

Prep Time: 15 mins

Total Time: 1 hour 15 mins

Ingredients

Mozzarella Sticks

• 1 lb.

  part-skim mozzarella

• 1 c.

  (120 g.) all-purpose flour

• 1 tsp.

  kosher salt

• 1 tsp.

  paprika

• 1/2 tsp.

  cayenne

• 2

  large eggs

• 1 tbsp.

  hot sauce

• 2 c.

  panko breadcrumbs

• Canola oil, for frying

Spicy Oil

• 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

Directions

Mozzarella Sticks

1. Cut mozzarella into 6 rectangles about 2" wide and 1/2" thick.

2. In a shallow bowl, combine flour, salt, paprika, and cayenne. In another shallow bowl, whisk eggs and hot sauce until combined. Pour panko into a third shallow bowl.

3. Working one at a time, toss mozzarella in flour mixture, then dip into eggs, letting excess drip off. Toss in panko, pressing to adhere. Arrange on a parchment-lined baking sheet. Freeze until firm, at least 30 minutes and up to overnight.

4. Into a large, heavy, heatproof skillet fitted with a deep-fry thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°. Working in batches, add frozen mozzarella and fry, turning halfway through, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate; reserve frying oil.

Spicy Oil

1. In a heatproof bowl, combine cayenne, brown sugar, paprika, chili powder, garlic powder, and salt. Using a ladle, very carefully add about 1/2 cup reserved hot oil and stir to combine.

2. Transfer mozzarella sticks to a wire rack and brush hot oil on both sides. Serve warm with ranch dressing alongside.

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