Imagine biting into a golden, crispy exterior that cracks open to reveal a molten center of tender shredded chicken mingled with gooey, fresh mozzarella. These Buffalo Chicken Mozzarella Sticks elevate the classic comfort food with a spicy kick from Buffalo sauce, perfect for game days or casual gatherings.
This delightful appetizer brings together textures and flavors — crunchy panko coating, creamy melted cheese, and savory chicken infused with a touch of heat. Ready in under an hour, it’s a crowd-pleasing snack that pairs beautifully with cool ranch or tangy blue cheese dips.
- Combines crispy breading with creamy mozzarella for a perfect texture contrast.
- Buffalo sauce adds a flavorful spicy tang that’s both bold and balanced.
- Versatile cooking options: bake for a lighter bite or fry for classic crispy indulgence.
- Great make-ahead steps that ensure the cheese doesn’t leak during cooking.
- Perfect for sharing at parties, game day, or any casual get-together.
Ingredients
- Cooked shredded chicken: Tender chicken slow-cooked or rotisserie shredded for rich flavor and ideal texture.
- Salt and freshly ground black pepper: Basics to season the chicken and heighten all flavors.
- Unsalted butter: Melted butter incorporated into Buffalo sauce enriches the chicken coating.
- Fresh mozzarella: Soft, creamy mozzarella cut into cubes melts beautifully inside each stick.
- All-purpose flour: Helps dry and prep the chicken sticks for even breading adhesion.
- Large eggs: Beaten eggs act as a sticky layer to hold the crispy panko in place.
- Panko breadcrumbs: Light, airy breadcrumbs provide exceptional crunch when fried or baked.
- Garlic powder: Adds a subtle savory depth to the breadcrumb mixture.
- Smoked paprika: Imparts a smoky warmth and vibrant color to the breading.
- Frank’s RedHot sauce: Classic Buffalo hot sauce delivering tangy heat to the sticks.
- Honey: A touch of sweetness balances the spicy Buffalo sauce perfectly.
- Cayenne pepper (optional): Adds extra heat for those who enjoy a bolder spice kick.
- Chives or parsley: Fresh herbs for garnish add a bright, fresh contrast.
- Ranch or blue-cheese dressing: Cool, creamy dips complement the spicy, crispy sticks for dipping.
Instructions
- Prepare the chicken base
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In a large bowl, toss shredded cooked chicken with salt, pepper, and 1 tablespoon of melted butter from the Buffalo sauce. This seasoning step ensures the chicken is flavorful and evenly coated, adding richness to the base layer.
- Form cheese-filled sticks
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Using about 2 tablespoons of the chicken mixture, flatten it in your palm, place a mozzarella cube in the center, then carefully fold and press the chicken around it to create a 3–4 inch stick. This forms the core structure that holds the melted cheese inside the crunchy exterior.
- Chill and freeze for firmness
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Place the shaped sticks on a parchment-lined tray, refrigerate for 15–20 minutes, then freeze for 10 minutes. This chilling step firms up the sticks which prevents the mozzarella from oozing out during cooking.
- Set up breadcrumb dredging station
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Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with garlic powder and smoked paprika. Preparing this station beforehand guarantees an efficient, even breading process.
- Bread the chicken sticks thoroughly
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Roll each chilled stick in flour to coat, dip in beaten eggs to moisten, then cover with panko mixture for crunch. For extra crispiness, repeat the egg and breadcrumb step once more to build a thicker breading layer.
- Cook to golden perfection
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If frying, heat oil to 350°F and cook sticks in batches for 3–4 minutes until golden and cheese melts inside. For baking, arrange on parchment, spray with oil, and bake at 425°F flipping halfway to achieve even crispness. Both methods create deliciously crunchy exteriors.
- Toss in Buffalo sauce and serve
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Whisk Frank’s RedHot, melted butter, honey, and optional cayenne in a bowl. Immediately toss hot sticks in this sauce to evenly coat. Garnish with chopped herbs and serve right away with ranch or blue cheese dressing for a spicy, creamy contrast.
- Chilling and briefly freezing the formed sticks before breading is key to preventing cheese leakage.
- Choose fresh mozzarella for the best melting quality and flavor experience.
- Leftovers reheat best in a hot oven to preserve their crisp exterior.
Storage Tips
Store leftover Buffalo Chicken Mozzarella Sticks in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F to keep the breading crispy rather than soggy.
Serving Suggestions
Serve these sticks with a chilled ranch or blue cheese dip for cooling contrast. They also pair well with celery sticks and carrot batons to add freshness alongside the rich and spicy bites.
- Double breading the sticks ensures extra crunch and creates a barrier to contain melted cheese.
- For healthier options, choose baking over frying but maintain a quick flip for even browning.
- Adjust the cayenne amount in Buffalo sauce for your preferred heat tolerance without losing balance.
FAQs
- Can I make these ahead of time?
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Yes, you can prepare and freeze the formed and breaded sticks before cooking. Store in the freezer and fry or bake straight from frozen when ready.
- What kind of chicken works best?
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Shredded rotisserie chicken, poached, or slow cooked chicken breasts work well for tender, moist texture perfect for shaping.
- Can I use a different cheese?
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Fresh mozzarella is ideal for melting, but you can experiment with mozzarella sticks or a blend of mozzarella and cheddar for different flavors.
- Is frying necessary?
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No, these sticks can be baked for a lighter option. Baking at a high temperature with oil spray yields a crispy crust with less oil.
- How spicy are these Buffalo sticks?
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They have a moderate heat from Frank’s RedHot. Adjust cayenne pepper or omit for milder flavor. Dips also help balance spiciness.
- Can I freeze cooked sticks?
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Yes, you can freeze cooked sticks. Reheat them in the oven until crispy to enjoy later without loss of texture.
Buffalo Chicken Mozzarella Sticks
Equipment
- 1 large bowl
- 1 parchment-lined tray
- 3 shallow dishes for dredging station
- 1 deep frying pan or pot if frying
- 1 baking sheet if baking
- 1 oven or fryer
Ingredients
- 2 cups cooked shredded chicken
- Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter from Buffalo sauce
- 8 ounces fresh mozzarella cut into ½-inch cubes
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup Frank’s RedHot sauce
- ¼ cup unsalted butter melted
- 1 tablespoon honey
- ¼ teaspoon cayenne pepper optional
- Fresh chives or parsley chopped (for garnish)
- Ranch or blue-cheese dressing for dipping
Instructions
- Combine cooked shredded chicken with salt, pepper, and 1 tablespoon melted butter from the Buffalo sauce in a large bowl.
- Take about 2 tablespoons of the chicken mixture, flatten it, place one cube of mozzarella in the center, and fold chicken around to form a 3 to 4 inch stick. Press gently to seal.
- Place sticks on a parchment-lined tray, refrigerate for 15 to 20 minutes, then freeze for 10 minutes to firm up.
- Set up three shallow dishes: flour in one, beaten eggs in another, and panko combined with garlic powder and smoked paprika in the third.
- Dredge each stick in flour, dip in eggs, coat with panko mixture, then repeat egg and panko coating for extra crispiness.
- To fry, heat 2 inches of vegetable oil to 350°F and fry sticks in batches for 3 to 4 minutes until golden and cheese melts.
- To bake, arrange sticks on parchment-lined sheet, spray lightly with oil, bake at 425°F for 12 to 15 minutes, flipping halfway.
- Whisk together hot sauce, melted butter, honey, and optional cayenne. Toss hot cooked sticks in the Buffalo sauce to coat evenly.
- Serve immediately garnished with chopped chives or parsley and ranch or blue-cheese dressing for dipping.
Notes
- Reduce cayenne for a milder sauce.
- Freeze sticks before breading to prevent cheese leakage.
- Bake for a lighter, less oily option.
- Use fresh mozzarella for best melting.
- Serve immediately for maximum crispiness.
- Reheat leftovers in a hot oven to retain crunch.
