Buffalo Honey Mozzarella Sticks

My wife and I have been seeing Chili’s mozzarella sticks all over our For You pages for years, and we’ve always wanted to try them. There’s just something about a mozzarella stick in the shape of a rectangle that does something to me. It just feels wayyy better. More surface area, more crunch, more cheese, and, most importantly, more cheesepull. It makes sense.

Then you coat them in a spicy, buttery sauce and hit it with a side of ranch?

I mean, come on.

Only problem is I’ve never even seen a Chili’s. Or at least I don’t remember seeing one. And the closest one to us is about an hour away, which is just far enough to never actually go. I mean, if I’m making an hour drive to go to a restaurant, you can bet your a** it won’t be a Chili’s.

So instead of making the trip, I did what I usually do: I tried to figure it out myself.

Because realistically, how complicated can it be? It’s mozzarella, breading, oil, and a sauce. But like most simple things, the difference between good and great is in the details. Thickness, coating, temperature… all the little stuff that either makes it work or completely ruins it.

• 2-3 cups flour

• 2-3 cups Italian seasoned breadcrumbs

• 3 eggs, plus splash of milk

• 32 oz mozzarella (sliced into 1/4-1/2 inch thick slabs) - they should be somewhere around 3-5 inches long!

• Oil to fry - I use vegetable

• 1/2 cup butter

• 1/2 cup hot sauce (I use Red Hot)

• 1/4 cup honey, or more to taste

From here, you’ll get the full directions, complete with helpful tricks and techniques to make sure you’re eating just as good as Celina. Subscribe and let’s get cooking.