Print

Irresistible Buffalo Chicken Mozzarella Sticks That Will Spice Up Your Snack Game

Irresistible Buffalo Chicken Mozzarella Sticks That Will Spice Up Your Snack Game - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Buffalo Chicken Mozzarella Sticks. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups cooked chicken breast, shredded (leftover roast chicken works beautifully)
  • 8 ounces mozzarella cheese sticks, cut in half
  • 1/2 cup buffalo wing sauce (use your favorite brand or homemade for extra love)
  • 1 cup all-purpose flour (you can substitute with gluten-free flour if needed)
  • 2 large eggs
  • 1 cup panko breadcrumbs (for that extra crunch, plain or seasoned)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, but adds a nice depth)
  • 1/4 teaspoon salt
  • Vegetable oil, for frying (I prefer peanut or canola for a clean, high-heat fry)
  • Ranch or blue cheese dressing, for dipping

Instructions

  1. Start by tossing the shredded chicken with the buffalo wing sauce in a medium bowl. Let it marinate while you prepare your breading station. I like to let it sit for at least 10 minutes so the flavors sink in, just like Mama Lu’s stews — slow and steady wins the flavor race.
  2. Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs mixed with garlic powder, smoked paprika, and salt.
  3. Take a half mozzarella stick and press a small handful of buffalo chicken onto it, shaping the chicken around the cheese to cover it completely. This part takes a gentle touch — remember how Mama Lu said, “Handle your food like you’re handling a friend’s heart”? That’s the way.
  4. Lightly dredge the chicken-covered mozzarella stick in flour, shaking off the excess. Next, dip it into the egg, making sure it’s well coated. Finally, roll it in the seasoned panko breadcrumbs, pressing lightly so the coating sticks well.
  5. For extra security, you can double-dip by repeating the egg and breadcrumb step once more — it’s worth the extra crunch and keeps the cheese from leaking out during frying.
  6. Place the prepared sticks on a parchment-lined tray and pop them in the freezer for at least 30 minutes. This step is key, especially when you’re used to cooking without rigid recipes like I am — it helps everything hold together and makes frying a breeze.
  7. When you’re ready to fry, heat about 2 inches of vegetable oil in a heavy-bottomed pot or cast-iron skillet to 350°F (175°C). Use a thermometer if you have one — it makes all the difference in getting that perfect golden crust.
  8. Carefully lower the frozen sticks into the hot oil, frying in batches to avoid overcrowding. Cook for about 3-4 minutes or until they are golden brown and crispy. You’ll know they’re ready when you see the cheese melting inside but not oozing out too much.
  9. Use a slotted spoon to transfer the sticks to a paper towel-lined plate to drain excess oil. Let them sit for a couple of minutes — they’re hot and melty inside, just like the cornbread fresh from Mama Lu’s skillet.

Find it online: https://claracooking.com/buffalo-chicken-mozzarella-sticks/