Description
How to make spicy buffalo chicken mozzarella sticks with gooey cheese and a crispy coating that are perfect for game day or a fun appetizer.
Ingredients
Scale
- Base Components:
- 2 cups cooked chicken, shredded
- 12 mozzarella cheese sticks (part-skim, low moisture)
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 4 ounces cream cheese, softened
- Flavor Builders & Seasonings:
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Crispy Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
- For Frying & Serving:
- 4 cups vegetable oil (for frying)
- 1/2 cup ranch or blue cheese dressing (for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep Chicken Mix: Shred cooked chicken. In a bowl, combine shredded chicken with softened cream cheese, buffalo sauce, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined. This forms the flavorful base for your Buffalo Chicken Mozzarella Sticks.
- Wrap Mozzarella: Take about 2 tablespoons of the chicken mixture and flatten it into a rectangle. Place one mozzarella stick on it, then carefully roll to completely encase the cheese. Pinch the ends to seal securely, preventing leaks during frying.
- Set Dredging: Prepare your dredging station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with Panko breadcrumbs. This organized setup is key for achieving a consistent, crispy coating on your delicious snack.
- Double Coat: Dip each chicken-wrapped stick first in flour, then egg, then Panko. For extra crispiness, repeat the egg and Panko dip. Place on a baking sheet and freeze for 30 minutes to firm up before cooking.
- Deep Fry: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry the frozen Buffalo Chicken Mozzarella Sticks in batches for 3-4 minutes until golden brown and bubbly. Avoid overcrowding the pot for best results.
- Garnish & Serve: Remove fried sticks and place them on a wire rack to drain excess oil. Garnish with fresh chopped parsley. Serve these Irresistible Buffalo Chicken Mozzarella Sticks immediately with ranch or blue cheese dressing for a perfect bite.
Notes
Always freeze coated sticks for 30 minutes; this prevents melting and leaking during frying, a crucial step.
Store cooked sticks in an airtight container in the refrigerator for up to 3-4 days after they cool completely.
Leftover rotisserie chicken works perfectly; for gluten-free, use GF flour and Panko breadcrumbs.
Serve immediately with ranch or blue cheese dressing and fresh parsley for the ultimate spicy, gooey bite.
Assemble and coat sticks, then freeze for up to one month; fry directly from frozen for easy entertaining.
**Allergy Information:** Dairy, Eggs, Gluten