Nashville Hot Mozzarella Sticks

Cut the mozzarella cheese into 8 plank-shaped pieces, approximately 1/2-inch thick. (5 minutes)

In a shallow dish, whisk together the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. (2 minutes)

In a second shallow dish, whisk the beaten eggs with the hot sauce. (1 minute)

In a third shallow dish, combine the seasoned breadcrumbs and 1 teaspoon of paprika. (1 minute)

Set up a wire rack on top of a rimmed baking sheet. (1 minute)

Dredge each mozzarella stick in the seasoned flour mixture, shaking off any excess. (5 minutes)

Dip the flour-coated stick into the egg mixture, ensuring it's fully coated. (3 minutes)

Transfer the stick to the breadcrumb mixture, pressing gently to ensure even coverage. (3 minutes)

For an extra crispy coating, return the breaded stick to the egg wash and then back into the breadcrumbs for a second coating. Place on the prepared wire rack. Repeat with remaining mozzarella sticks. (15 minutes)

Place the breaded mozzarella sticks in the freezer for 30 minutes to firm up. (30 minutes)

While the mozzarella sticks are chilling, pour vegetable oil into a deep saucepan to a depth of 3 inches. Heat the oil over medium-high heat until it reaches 365-375°F (185-190°C). (10 minutes)

In a heatproof bowl, combine the remaining salt, pepper, and paprika with the garlic powder, cayenne pepper, and brown sugar. Mix well. (3 minutes)

Once the oil is hot, carefully lower a few mozzarella sticks at a time into the hot oil. (2 minutes)

Fry for about 1 minute, turning occasionally, until golden brown and crispy. (5 minutes)

Remove the fried mozzarella sticks and drain on the wire rack. (2 minutes)

Carefully pour 1/4 cup of the hot oil into the bowl with the cayenne pepper mixture and stir until well combined. (1 minute)

Lightly coat each fried mozzarella stick in the seasoned oil, then return them to the wire rack to allow any excess oil to drip off. (5 minutes)

Serve immediately with ranch dressing for dipping. (1 minute)