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Buffalo Chicken Mozzarella Sticks

Spicy, tangy buffalo chicken wrapped around gooey mozzarella for an unforgettable snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Buffalo Chicken Filling
  • 2 cups cooked chicken breast or rotisserie chicken, very finely shredded Use rotisserie chicken for convenience.
  • 1/3 cup buffalo hot sauce Frank's RedHot is recommended.
  • 4 tablespoons cream cheese Softened to room temperature.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
For the Mozzarella
  • 16 sticks mozzarella string cheese (firm, low-moisture, individually wrapped)
For the Coating
  • 3 large eggs
  • 2 tablespoons buffalo hot sauce Mixed into the egg wash.
  • 1.5 cups seasoned Italian breadcrumbs
  • 1/2 cup panko breadcrumbs For extra crunch.
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour For the initial dusting.
  • Neutral oil for frying (vegetable or canola), about 3 cups
For the Dipping Sauce
  • 1/2 cup sour cream or mayonnaise
  • 3 tablespoons crumbled blue cheese Or substitute ranch dressing.
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh chives, finely sliced
  • Salt and pepper to taste

Method
 

Preparation of the Buffalo Chicken Filling
  1. Shred cooked chicken finely and combine with cream cheese, buffalo hot sauce, garlic powder, onion powder, and smoked paprika in a mixing bowl. Mix thoroughly until uniform and slightly sticky. Adjust hot sauce, salt, and pepper to taste.
Wrap the Mozzarella Sticks
  1. Chill parchment-lined baking sheet in the freezer. Unwrap mozzarella sticks, flatten buffalo chicken mixture, and roll around each stick. Pinch the ends to seal and repeat for all sticks.
  2. Freeze for at least 30 minutes.
Coating the Sticks
  1. Set up coating station with flour, egg wash (with hot sauce), and breadcrumb mixture in separate bowls. Roll each frozen stick in flour, dip in egg wash, and press into breadcrumbs. For extra crunch, repeat the egg wash and breadcrumb step. Return to freezer for 15 minutes.
Fry the Sticks
  1. Heat oil in a pot to 180°C (355°F). Fry sticks in batches of four for 2-3 minutes until golden brown. Transfer to a wire rack to cool briefly.
Prepare the Dipping Sauce
  1. Combine sour cream or mayonnaise with blue cheese, lemon juice, and chives. Season with salt and pepper; adjust to taste.

Notes

For variations: Air Fryer method available. Can make ahead and freeze for two months. Fry from frozen, adding extra frying time if needed.