Crispy Buffalo Chicken Mozzarella Sticks

Ingredients

• 2 cooked, shredded chicken breast (Approximately 450 g raw chicken before cooking; finely shredded)
• 0.5 cup buffalo sauce
• 4 oz cream cheese (Softened at room temperature)
• 1.5 cup shredded mozzarella (Approximately 150 g)
• 2 tbsp green onions (Finely chopped)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• salt (To taste)
• black pepper (To taste)
• 12 mozzarella cheese sticks (Sticks of approximately 28 g each, or mozzarella sticks of a similar size)
• 1 cup all-purpose flour (For breading)
• 3 eggs (Beaten)
• 2 tbsp milk (To mix with the eggs)
• 2 cup panko breadcrumbs (For breading)
• 4 cup vegetable oil (For frying; not all of the oil will be absorbed)

Steps

1. 1

   Cook the chicken breast until it reaches 74 °C in the center. Let it rest for a few minutes, then finely shred it. Prepare all the ingredients before assembling the sticks.

2. 2

   In a bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded mozzarella, green onions, garlic powder, onion powder, and paprika. Season with salt and pepper to taste. The mixture should be creamy, cohesive, and firm enough to shape.

3. 3

   Divide the chicken mixture into 12 portions. Flatten each portion on a piece of plastic wrap and place a mozzarella stick in the center.

4. 4

   Completely wrap each mozzarella stick with the chicken mixture, pressing and sealing the ends so the cheese is fully covered. Shape into uniform cylinders.

5. 5

   Place the cylinders on a lined baking sheet and freeze them for 20 to 30 minutes, until firm. This chilling helps them hold their shape and prevents the cheese from leaking out during frying.

6. 6

   Prepare three containers: place the flour in the first; beat the eggs with the milk in the second; and place the panko in the third.

7. 7

   Coat each cylinder in flour and shake off the excess. Then dip it in the egg mixture and, finally, coat it completely with panko, pressing gently so the breading adheres.

8. 8

   For a sturdier coating, dip each piece in the egg and panko a second time. Return the breaded sticks to the freezer for 10 minutes while you heat the oil.

9. 9

   Heat the vegetable oil in a deep pot to 175 °C. Do not fill the pot more than halfway, and keep a lid nearby without covering the pot during frying.

10. 10

    Fry the sticks in small batches for 3 to 4 minutes, turning them carefully, until the breading is golden and crisp and the filling is thoroughly hot. Avoid overcrowding the pot so the oil temperature does not drop.

11. 11

    Remove the sticks with tongs or a slotted spoon and place them on a wire rack or a plate lined with paper towels. Let them rest for 2 minutes before serving so the cheese can set.

12. 12

    Serve hot with additional buffalo sauce, ranch dressing, or blue cheese dressing, if desired.

Notes

The original post does not include complete quantities or instructions; the quantities and techniques are a culinary reconstruction based on the name, description, and the video's audio. Briefly freezing the sticks before breading and frying helps prevent the mozzarella from melting and leaking out too soon. Frying oil is not included in the calorie count because the amount absorbed varies.

Nutrition per serving

• snack
• appetizer
• chicken
• mozzarella
• spicy
• fried
• crispy
• comfort food