Copycat Chili’s Nashville Hot Mozzarella Sticks Recipe
If you've ever had Chili's Nashville Hot Mozzarella Sticks, you know they are the perfect balance of crispy, cheesy, and spicy. The crunchy Panko coating holds in warm, melty Mozzarella, while the Nashville hot glaze adds just the right amount of heat, and that's exactly what I've recreated here!
The last time I tried my hands at Copycat Chick-Fil-A Chicken Minis, they turned out SO good, and that kind of inspired me to try another copycat appetizer.
Whether you're making these for game day, a party, or just a fun snack, this homemade version is just as bold and flavorful as the original. I can't wait to feature them on my French fry board that I always make when I'm hosting.
Quick Look: Copycat Chili's Nashville Hot Mozzarella Sticks
- ⏱ Prep Time: 20 minutes
- 🔥 Cook Time: 15 minutes
- ⏳ Total Time: 55 minutes (including 20 minutes freeze time)
- 🧉 Serving: 8 servings
- ⚡ Calories: 343 calories per serving
- 🍂 Flavor Profile: Spicy, creamy and crispy in every bite!
- 👌 Difficulty: Medium. Perfect to serve as an appetizer when you're entertaining.
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Jump to:
- Quick Look: Copycat Chili's Nashville Hot Mozzarella Sticks
- Why You'll Love Copycat Chili's Nashville Hot Mozzarella Sticks
- Recipe Ingredients
- Recipe Variations, Additions, and Substitutions
- How to Make Copycat Chili's Nashville Hot Mozzarella Sticks
- Recipe Tips and Tricks
- Serving Ideas & Suggestions
- Recipe FAQs
- More Delicious Appetizers to Try
- Copycat Chili's Nashville Hot Mozzarella Sticks
Why You'll Love Copycat Chili's Nashville Hot Mozzarella Sticks
- They're crispy, cheesy, and packed with flavor, and you can prep them ahead of time too.
- They're perfect for parties and gatherings- just like my Italian sliders.
- You can customize the heat level based on your taste preference.
Recipe Ingredients
- Mozzarella sticks: I started with a whole block of Mozzarella that I cut into sticks. You can use pre-cut sticks too, if you're able to find them.
- Flour: For the coating. I used all purpose flour here, but you can use a gluten-free flour if you want to make these mozzarella sticks gluten free.
- Panko breadcrumbs: For that crispy, crunchy exterior. I used them for my fried mac and cheese bites recipe and it was such a hit! You can use regular breadcrumbs too, or opt for a gluten free option.
- Eggs: To help the breadcrumbs adhere to the mozzarella sticks.
- Seasonings: I used garlic powder, onion powder, cayenne pepper, smoked paprika, some chili powder and a bit of brown sugar.
- Butter: To lend that incredible richness to the sauce. I used unsalted butter to control the amount of sodium.
- Hot sauce: Any good quality hot sauce works well! Use your favorite!
- Oil: For deep frying. Stick to a neutral oil that has a high smoke point.
See the recipe card below for exact quantities.
Recipe Variations, Additions, and Substitutions
- Mild version: Reduce the amount of cayenne in the glaze and add honey for a sweet-heat balance- like I did with my honey garlic chicken thighs recipe.
- Extra crispy: Use crushed cornflakes instead of Panko breadcrumbs.
- Gluten-free: Use gluten-free flour and breadcrumbs.
- Air Fryer: Air fry at 400°F for 5-6 minutes, flipping halfway.
- Oven-baked: Bake at 425°F for 10-12 minutes for a lower-fat alternative.
How to Make Copycat Chili's Nashville Hot Mozzarella Sticks
- Slice the mozzarella block into sticks about 3-4 inches long and ½ inch thick.
- Create a dredging station with seasoned flour, Panko breadcrumbs and whisked eggs. Coat each stick in the flour and then into the whisked eggs.
- Then, coat in Panko breadcrumbs, making sure they'll all nicely covered on all sides.
- Place the coated sticks on a parchment-lined baking sheet and freeze for at least 20 minutes.
- Meanwhile, combine the ingredients for the Nashville glaze in a bowl.
- Heat oil in a frying pan to 350°F. Fry the mozzarella sticks in small batches for 2-3 minutes, turning occasionally, until golden brown and crispy.
7. Remove and place on a paper towel-lined plate to absorb excess oil.
8. While still warm, dip each mozzarella stick into the Nashville hot glaze and let the excess drip off.
Recipe Tips and Tricks
- Make sure you freeze the mozzarella sticks for at least 20 minutes. This keeps the cheese from melting too quickly while frying.
- To give the mozzarella sticks extra crispiness, double coat the in the breadcrumbs.
- Use a thermometer if you have one. Ensure the temperature of the the oil is around 350°F to ensure even frying.
- Fry the mozzarella sticks in small batches. This keeps the oil temperature steady and makes the sticks more crispy.
- If you're baking these, make sure you space them out nicely and don't overcrowd the baking sheet. I follow this whenever I'm making anything that's supposed to be crunchy- like my taco pretzel bites!
Serving Ideas & Suggestions
Enjoy these crispy hot mozzarella sticks on their own, or with a nice dip on the side. I personally love pairing them with my homemade Chipotle mayo or my roasted garlic cottage cheese dip.
You can also feature them alongside other appetizers like cheesy meatball sliders or everything bagel stuffed mini peppers when you're hosting. In fact, they can taste incredible when served with a nice chicken wing and tender board.
Recipe FAQs
Yes. Bread the mozzarella sticks and freeze them until ready to fry. They can be stored in the freezer for up to a month.
For best results, air fry at 375°F for 3-4 minutes or bake at 400°F for 5-6 minutes. Avoid microwaving, as it makes them soggy.
Yes. Bake at 425°F for 10-12 minutes, flipping halfway through. They won't be as crispy as fried, but still delicious.
Neutral oils with a high smoke point work best, such as vegetable oil, canola oil, or peanut oil.
Yes. String cheese is a great shortcut and is already portioned into sticks.
More Delicious Appetizers to Try
If you tried this Copycat Chili's Nashville Hot Mozzarella Sticks recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Copycat Chili's Nashville Hot Mozzarella Sticks
Equipment
- Frying Pan
- Baking Sheet
- Parchment Paper
Ingredients
Mozzarella Sticks
- 8 mozzarella sticks
- 1 cup all purpose flour
- 3 eggs
- 2 cups panko bread crumbs
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Hot Glaze
- ½ cup unsalted butter melted
- 3 tablespoons cayenne pepper
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 2 teaspoons hot sauce
Instructions
- Slice the mozzarella block into sticks, about 3-4 inches long and ½ inch thick.
- Set up a dredging station with three shallow bowls: one with panko breadcrumbs, one with beaten eggs, and one with flour mixed with cayenne pepper, smoked paprika, garlic powder, and onion powder.
- Dip each mozzarella stick into the seasoned flour, coating it fully.
- Dip the floured stick into the beaten eggs, then coat it in the panko breadcrumbs.
- Repeat the egg and breadcrumb coating for a double layer.
- Place the coated mozzarella sticks on a parchment-lined baking sheet and freeze for 20 minutes.
- While the sticks are freezing, prepare the hot glaze by whisking melted butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, chili powder, and hot sauce in a bowl until smooth. Set aside.
- Heat oil in a frying pan to 350°F (175°C).
- Fry the mozzarella sticks in batches for 2-3 minutes, turning occasionally, until golden brown and crispy.
- Remove the sticks from the oil and place them on a paper towel-lined plate to drain.
- Dip each mozzarella stick into the hot glaze while still warm. Let the excess drip off placing on a rack after dipping.
- Serve immediately with ranch or blue cheese dressing for dipping. Enjoy!
Notes
- Add more or less cayenne in the glaze to match your spice preference.
- Double coat with breadcrumbs. This adds extra crispiness and prevents the cheese from escaping.
- Freeze the mozzarella sticks for at least 20 minutes to keep the cheese from melting too quickly while frying.
Nutrition
This recipe is as delicious as it is easy to make!