Nashville-Style Hot Mozzarella Sticks Ingredients Whole milk mozzarella block Oil for deep frying The Flour & Breading Station: 1/2 cup All-purpose flour 3 eggs (beaten) 1 cup panko breadcrumbs 1 tsp italian seasoning 1/2 tsp garlic powder 1 tsp salt Nashville Hot Oil Coating: 2 tbsp Cayenne pepper (adjust down for milder heat) 2 tsp dark brown sugar 2 tsp paprika 1 tsp garlic powder 1 tsp chili powder 60 ml hot cooking oil (ladled from your frying pot) Method: Cut the mozzarella block into uniform sticks. A standard size is roughly 7 cm long, 1.5 cm wide, and 1.5 cm thick. Set up breading station in three shallow bowls: Bowl 1: All-purpose flour. Bowl 2: Beaten eggs. Bowl 3: Panko breadcrumbs mixed with the Italian seasoning, garlic powder, and salt. Take each cheese stick, dredge it in the flour (shaking off excess), dip into the egg, and coat thoroughly in the panko. Double-Dip for Protection: Dip the coated stick back into the egg a second time, then press it firmly into the panko once more. Place the double-breaded sticks to the parchment-lined tray and freeze for at least 1 hour until frozen solid. Prepare the Nashville Hot Oil: In a bowl, whisk together the cayenne pepper, dark brown sugar, smoked paprika, garlic powder, and chili powder. Carefully ladle 60 ml of hot oil from your frying pot (or heat neutral oil separately until shimmering) and pour it over the spice mix. Whisk until smooth and set aside. Heat oil in a deep fryer to 190°C. Working in small batches of 2 or 3 so the oil temperature doesn't drop, fry the frozen sticks for 60 to 90 seconds until golden and crisp. Remove and drain on a wire rack for 30 seconds. Brush the Nashville hot oil all over the sticks and serve immediately with cool ranch dressing. #Recipe #mozarellasticks #nashville - @byyamna