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Nashville Hot Mozzarella Sticks

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Ingredients
  

  • 1 16-ounce block mozzarella cheese (see Note)
  • 1 cup all-purpose flour
  • 1 tbsp. kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 2 large eggs, beaten
  • 2 tsp. hot sauce
  • 1-⅓ cups seasoned breadcrumbs
  • ⅔ cup panko breadcrumbs
  • 4 tbsp. paprika, divided
  • 2 cups vegetable oil or more, as needed, for frying
  • 1 tsp. garlic powder
  • 3 tbsp. cayenne pepper
  • ¼ cup brown sugar
  • Marina Sauce or Ranch Dressing, for dipping

Instructions
 

  • Cut mozzarella cheese into 8- inch plank shaped pieces; about ½-inch thick.
  • In a shallow dish, whisk all-purpose flour with 1 teaspoon salt and ½ tsp. pepper.
  • In a second shallow dish, add beaten egg and whisk in hot sauce.
  • In a third shallow dish, stir together breadcrumbs and 1 tsp paprika.
  • Set a wire rack inside a rimmed baking sheet.
  • Coat each piece of cheese in the flour and shake off excess; coat evenly with egg mixture and then place in the breadcrumbs; coat evenly with breadcrumbs.
  • Return cheese to the egg and then back into breadcrumbs, lightly pressing to adhere breadcrumbs.
  • Place breaded cheese on the prepared wire rack.
  • Repeat breading process with remaining cheese pieces and pPlace in freezer for 30 minutes. 
  • Meanwhile, pour oil into a deep saucepan to a depth of 3 inches; heat oil to 365°F to 375°F.
  • In a heatproof bowl, combine remaining salt, pepper, paprika, garlic powder, cayenne and brown sugar; stir until well blended. 
  • Working a few at a time, carefully lower cheese pieces into hot oil; fry about 1 minute, turning occasionally, until golden brown and crisp; drain on a wire rack. 
  • Carefully pour 1-¼ cups of hot oil into the bowl with cayenne mixture and stir until well combined.
  • Coat each cheese stick lightly in seasoned oil and return to wire rack to allow excess to drip off.  
  • Serve with Marinara Sauce or Ranch Dressing, for dipping.

Notes

Mozarella string cheese sticks can be substituted for the block of mozarella; actually, I use the string cheese sticks as there is less work with cutting the block of morazella and the string cheese ensures even sticks every time.