Honey Buffalo Mozzarella Sticks
Honey Buffalo Mozzarella Sticks
Ingredients
For the Mozzarella Sticks
- 1 pound mozzarella cheese, block, cut into 16-20 sticks
- 2 cups all-purpose flour
- 2 cups seasoned breadcrumbs
- 3 eggs, beaten for egg wash
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups frying oil, such as vegetable or canola
For the Honey Buffalo Sauce
- 1/2 cup butter
- 1/2 cup Frank's RedHot sauce
- 1/4 cup honey, or to taste
For Serving
- 1/2 cup ranch dressing, for dipping
Instructions
- 1
Prepare your breading stations. In the first shallow bowl, combine the all-purpose flour with the salt and black pepper. In the second shallow bowl, add the seasoned breadcrumbs. In the third shallow bowl, whisk the eggs until well beaten to create the egg wash.
⏱️ 5 min
- 2
Slice the block of mozzarella cheese into rectangular sticks, approximately 4 inches long and 3/4 inch thick. Aim for 16-20 sticks from a 1-pound block.
⏱️ 5 min
- 3
Begin the first breading pass. Take each mozzarella stick and dredge it thoroughly in the seasoned flour, ensuring it's fully coated. Dip the floured stick into the egg wash, allowing excess to drip off. Finally, coat the egg-washed stick generously in the seasoned breadcrumbs, pressing firmly to ensure the crumbs adhere well.
⏱️ 10 min
- 4
Perform a second breading pass for extra crispiness and to prevent cheese leakage. Dip each breaded stick back into the egg wash, then coat it again in the seasoned breadcrumbs, pressing firmly to create a thick, even layer. This double coating is crucial for a good cheese pull.
⏱️ 10 min
- 5
Place all the double-breaded mozzarella sticks on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and freeze the sticks for at least 1 hour. This helps them maintain their shape and prevents premature melting during frying.
⏱️ 60 min
- 6
While the mozzarella sticks are freezing, prepare the Honey Buffalo Sauce. In a small saucepan over medium-low heat, melt the butter. Add the Frank's RedHot sauce and honey. Stir the mixture well until combined. Let it simmer gently for about 5 minutes, stirring occasionally, until the sauce is slightly thickened. Remove from heat and set aside.
⏱️ 10 min
- 7
Heat the frying oil in a deep pot or Dutch oven over medium-high heat until it reaches 375°F. Carefully place the frozen, breaded mozzarella sticks into the hot oil using tongs, frying in batches to avoid overcrowding and maintain oil temperature. Fry for 2-3 minutes per batch, or until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 375
- 8
Using tongs, carefully remove the fried sticks from the oil and place them on a wire rack set over paper towels to drain any excess oil. Immediately brush the warm, fried mozzarella sticks generously with the prepared honey buffalo sauce. Brushing helps to coat them evenly without making them soggy.
⏱️ 5 min
- 9
Serve the Honey Buffalo Mozzarella Sticks hot, with a side of ranch dressing for dipping. Enjoy your long cheese pull!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Buffalo Mozzarella Sticks
Ingredients
For the Mozzarella Sticks
- 1 pound mozzarella cheese, block, cut into 16-20 sticks
- 2 cups all-purpose flour
- 2 cups seasoned breadcrumbs
- 3 eggs, beaten for egg wash
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups frying oil, such as vegetable or canola
For the Honey Buffalo Sauce
- 1/2 cup butter
- 1/2 cup Frank's RedHot sauce
- 1/4 cup honey, or to taste
For Serving
- 1/2 cup ranch dressing, for dipping
Instructions
- 1
Prepare your breading stations. In the first shallow bowl, combine the all-purpose flour with the salt and black pepper. In the second shallow bowl, add the seasoned breadcrumbs. In the third shallow bowl, whisk the eggs until well beaten to create the egg wash.
⏱️ 5 min - 2
Slice the block of mozzarella cheese into rectangular sticks, approximately 4 inches long and 3/4 inch thick. Aim for 16-20 sticks from a 1-pound block.
⏱️ 5 min - 3
Begin the first breading pass. Take each mozzarella stick and dredge it thoroughly in the seasoned flour, ensuring it's fully coated. Dip the floured stick into the egg wash, allowing excess to drip off. Finally, coat the egg-washed stick generously in the seasoned breadcrumbs, pressing firmly to ensure the crumbs adhere well.
⏱️ 10 min - 4
Perform a second breading pass for extra crispiness and to prevent cheese leakage. Dip each breaded stick back into the egg wash, then coat it again in the seasoned breadcrumbs, pressing firmly to create a thick, even layer. This double coating is crucial for a good cheese pull.
⏱️ 10 min - 5
Place all the double-breaded mozzarella sticks on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and freeze the sticks for at least 1 hour. This helps them maintain their shape and prevents premature melting during frying.
⏱️ 60 min - 6
While the mozzarella sticks are freezing, prepare the Honey Buffalo Sauce. In a small saucepan over medium-low heat, melt the butter. Add the Frank's RedHot sauce and honey. Stir the mixture well until combined. Let it simmer gently for about 5 minutes, stirring occasionally, until the sauce is slightly thickened. Remove from heat and set aside.
⏱️ 10 min - 7
Heat the frying oil in a deep pot or Dutch oven over medium-high heat until it reaches 375°F. Carefully place the frozen, breaded mozzarella sticks into the hot oil using tongs, frying in batches to avoid overcrowding and maintain oil temperature. Fry for 2-3 minutes per batch, or until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 375 - 8
Using tongs, carefully remove the fried sticks from the oil and place them on a wire rack set over paper towels to drain any excess oil. Immediately brush the warm, fried mozzarella sticks generously with the prepared honey buffalo sauce. Brushing helps to coat them evenly without making them soggy.
⏱️ 5 min - 9
Serve the Honey Buffalo Mozzarella Sticks hot, with a side of ranch dressing for dipping. Enjoy your long cheese pull!
⏱️ 5 min