Copycat Chili's Nashville Hot Mozzarella Sticks
By Makinze Gore
Approved by the Delish Test Kitchen

Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
591
If you, like me, have been seeing endless videos of people trying for the most epic cheese pull with Chili’s Nashville Hot Mozzarella Sticks, then this copycat recipe is for you. Whether or not you live close enough to a Chili’s to get your hands on these, making them at home is guaranteed to get you a better cheese pull. Plus, they're shockingly easy to make. The mozzarella sticks are glazed in the sauce you’d normally see on Nashville hot chicken. It’s spicy and smoky with a little bit of sweetness. Serve these with ranch dressing to help mellow out the spiciness of the sauce—if you are at Chili’s it's a must. Round out the meal with our version of Chili’s Hot Honey Chicken Crispers to make your own triple dipper.
Tip: Be very careful when dipping into the hot oil! Make sure your ladle and bowl are both heatproof for high temperatures.
The mozzarella sticks can be breaded and kept frozen for up to 1 month. After their initial freeze, transfer them to a tightly sealed freezer-safe bag. Once fried, the mozzarella sticks are best eaten while still warm. If you have leftovers, I recommend heating them back up in an air fryer!
Did you try making these? Let us know how it went in the comments!
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Ingredients
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
- 2
large eggs
- 1 Tbsp.
hot sauce
- 2 cups
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
- Step 1Cut mozzarella into 6 rectangles about 2" wide and 1/2" thick.
- Step 2In 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.
- Step 3Working 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.
- Step 4Into 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
- Step 1In 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.
- Step 2Transfer mozzarella sticks to a wire rack and brush hot oil on both sides. Serve warm with ranch dressing alongside.
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