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!