Fall is finally here. That means football, cozy nights, and the best snacks. You need something that satisfies every craving.
These Buffalo Chicken Mozzarella Sticks are exactly that. They are crispy, spicy, and packed with protein. Your family will keep asking for more.
Why You’ll Love This Recipe
This recipe is a total winner for busy weekends. It combines two favorite snacks into one. You get the protein from chicken and gooey cheese.
It feels like a treat but keeps you full. These are perfect for fall game day gatherings. Everyone loves a snack with a perfect cheese pull.
Simple Method
Making these at home is surprisingly simple. You just wrap the chicken mixture around the cheese. A quick chill in the freezer is the secret. Even if you are a beginner, you can do this.
Simple Ingredients
You likely have most of these ingredients in your pantry right now.
- 2 cups cooked chicken breast, shredded
- 1/4 cup buffalo hot sauce
- 1/4 cup cream cheese, softened
- 8 pieces low-moisture mozzarella string cheese
- 2 large eggs, whisked
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 500 milliliters neutral frying oil
Step-by-Step
- In a medium mixing bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese until a moldable paste forms.
- Divide the chicken mixture into 8 equal portions.
- Press each portion of chicken mixture around a mozzarella stick, sealing it completely to prevent leaking during frying.
- Place the wrapped sticks on a parchment-lined tray and freeze for 20 minutes to stabilize.
- Set up a breading station with flour in the first bowl, whisked eggs in the second, and panko mixed with garlic and onion powder in the third.
- Dredge each chilled stick in flour, then egg wash, and finally coat firmly with panko breadcrumbs.
- Heat oil in a heavy-bottomed pan to 350°F (175°C).
- Fry the sticks in batches for 2 to 3 minutes until the exterior is golden brown and the cheese is just beginning to soften.
- Transfer to a wire rack or paper towels to drain before serving.
Best Ways to Enjoy It
Serve these sticks warm with a side of ranch. Blue cheese dressing also works beautifully for dipping. Add fresh celery sticks for a nice crunch.
Place them on a large platter for your guests. They are the ultimate crowd-pleaser for any potluck. Your friends will definitely ask for this recipe.
Keep It Fresh
Keep leftovers in the fridge for three days. Use an airtight container for best results. Reheat them in your air fryer or oven. This keeps the panko coating nice and crispy.
Avoid the microwave to prevent soggy sticks. They stay delicious for a quick weekday lunch. You can even freeze them before frying for later.
Recipe Tips
- Don’t skip the 20-minute freezer step.
- Seal the chicken mixture tightly around the cheese.
- Use a thermometer to check your oil temperature.
- Whisk your eggs well for an even coating.
- Serve these immediately while the cheese is melty.
- Try using a rotisserie chicken to save time.
- Press the panko firmly so it sticks well.
Ways to Switch It Up
- Use spicy pepper jack cheese for extra heat.
- Swap the buffalo sauce for BBQ sauce.
- Add dried parsley to your panko for color.
- Make them gluten-free by using GF breadcrumbs.
Common Questions
Can I air fry these?
Yes, you can air fry them easily. Spray them with oil and cook at 400°F. Flip them halfway through for a golden finish.
What if the cheese leaks out?
This usually happens if the chicken isn’t sealed. Make sure the chicken paste covers every inch. Freezing them longer can also help prevent this.
I hope these cheesy treats bring joy to your home. They are the perfect way to celebrate the fall season together. Happy cooking!
— Katie Wood
Ingredients
- 2 cups cooked chicken breast, shredded
- 1/4 cup buffalo hot sauce
- 1/4 cup cream cheese, softened
- 8 pieces low -moisture mozzarella string cheese
- 2 large eggs , whisked
- 1/2 cup all -purpose flour
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 500 milliliters neutral frying oil
Instructions
- In a medium mixing bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese until a moldable paste forms.
- Divide the chicken mixture into 8 equal portions.
- Press each portion of chicken mixture around a mozzarella stick, sealing it completely to prevent leaking during frying.
- Place the wrapped sticks on a parchment-lined tray and freeze for 20 minutes to stabilize.
- Set up a breading station with flour in the first bowl, whisked eggs in the second, and panko mixed with garlic and onion powder in the third.
- Dredge each chilled stick in flour, then egg wash, and finally coat firmly with panko breadcrumbs.
- Heat oil in a heavy-bottomed pan to 350°F (175°C).
- Fry the sticks in batches for 2 to 3 minutes until the exterior is golden brown and the cheese is just beginning to soften.
- Transfer to a wire rack or paper towels to drain before serving.
