Buffalo Chicken Mozzarella Sticks for Spicy Snack Lovers
I still remember the first time I served these Buffalo Chicken Mozzarella Sticks at a game night — they disappeared within minutes. Crispy panko exterior, spicy buffalo-sauced shredded chicken wrapped around gooey mozzarella: they’re the perfect finger food when you want big flavor without too much fuss. If you’re short on time, grab rotisserie chicken and you’ll have a crowd-pleasing snack ready fast; for a completely homemade version, cook and shred fresh chicken. For another bold chicken snack to try next time, see this take on spicy Southern chicken casserole for big, comforting flavors.
Why you’ll love this dish
These buffalo mozzarella sticks give you everything a spicy appetizer should: portable, shareable, and wildly satisfying. They’re great for tailgates, casual dinners, or when you want to elevate movie-night snacks. They combine the tang of buffalo sauce with the mellow stretch of mozzarella, all wrapped in a crunchy panko shell.
"Perfectly crunchy on the outside, spicy and cheesy on the inside — an instant favorite." — a game-night tester
They’re also flexible: use leftover chicken, tweak the heat, and make them ahead for freezing.
How this recipe comes together
A quick overview before you start: toss shredded chicken with buffalo sauce, press it around sticks of mozzarella, chill briefly so they hold shape, then dredge in flour, egg, and panko for a triple-coated crunch. Fry until golden, drain, and serve with cool blue cheese or ranch for contrast. If you’d rather bake or air-fry, that’s an easy swap (see Variations).
What you’ll need
- 2 cups shredded chicken — rotisserie is a time-saver; poached or roasted chicken works too.
- 1/2 cup buffalo sauce — adjust to taste; mix hot sauce with melted butter if you want a classic wing-style sauce.
- 1 cup mozzarella cheese — low-moisture or fresh mozzarella cut into sticks; low-moisture melts cleaner.
- 1 cup all-purpose flour — for the first dry layer.
- 2 large eggs — beaten, for binding.
- 1 cup panko breadcrumbs — for extra crispness; swap for regular breadcrumbs if needed.
- 2 cups cooking oil — high smoke point oils like canola, peanut, or sunflower are best for frying.
- 1/2 cup dipping sauces — blue cheese or ranch are classic; try honey-ranch for a milder option.
Note: If you want a different flavor profile, these buffalo sticks pair well with Cajun seasonings; for inspiration, check this Cajun chicken pasta for seasoning ideas.
Step-by-step instructions
- Combine shredded chicken and buffalo sauce in a bowl. Mix until evenly coated.
- Cut mozzarella into finger-sized sticks (about 3 inches long). If using fresh mozzarella, pat dry to reduce moisture.
- Press a small handful (about 1–2 tablespoons) of buffalo chicken around each mozzarella stick, compacting it so the cheese is completely covered. Seal seams with your fingers.
- Place assembled sticks on a tray and chill in the refrigerator for 15–30 minutes to firm up. Chilling helps prevent the cheese from leaking during cooking.
- Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with panko breadcrumbs. Season the flour and panko with a pinch of salt and pepper.
- Dredge each chilled stick in flour, shaking off excess. Dip into egg, then coat thoroughly in panko. For extra crunch, double-coat by repeating the egg and panko step.
- Heat oil in a deep skillet or pot to 350–375°F (175–190°C). Use a thermometer for safety and consistency. Add sticks in small batches to avoid crowding. Fry 2–3 minutes per batch, turning as needed, until golden brown.
- Transfer to a wire rack or paper towels to drain. Let rest 1–2 minutes; the cheese will be hot.
- Serve warm with blue cheese or ranch for dipping.
Best ways to enjoy it
Serve these hot and crispy alongside celery sticks and a cool dipping sauce. They’re perfect for appetizer platters, alongside sliders, or as part of a casual party spread. If you want to offer something different next time, pair them with a creamy white chicken chili for a comforting combo — here’s a great recipe to try with similar flavor balance: creamy white chicken chili. For plating, stack three to four sticks on a small board with ramekins of dip and sprinkle chopped chives or blue cheese crumbles on top.
Storage and reheating tips
- Refrigerator: Store cooled sticks in an airtight container for up to 3 days. Keep dips separate.
- Freezing (uncooked): Assemble and bread the sticks, place them on a parchment-lined tray in a single layer and freeze until firm (about 1–2 hours). Transfer to a freezer bag and freeze up to 2 months. Cook from frozen, adding a couple minutes to the frying time.
- Reheating: For best texture, reheat in a 375°F oven or 350°F air fryer until hot and crisp (about 8–12 minutes). Microwaving will make them soggy and is not recommended.
- Food safety: Cook until oil temperature keeps the exterior golden and internal chicken is at least 165°F. Let fried pieces rest briefly before serving to avoid burns from hot cheese.
Pro chef tips
- Use low-moisture mozzarella if you want clean, stretchy cheese without excess water.
- Chill the assembled sticks — cold cores reduce cheese leakage during frying.
- Use a thermometer and keep oil between 350–375°F to achieve a golden crust and prevent oil absorption.
- To make assembly faster, shape the chicken mixture with wet hands and work on a lightly floured surface.
- Make a double coat (flour → egg → panko → egg → panko) for extra crunch. If you like other chicken apps, try them with a slow-cooked twist from this crockpot chicken tortellini recipe for hands-off comfort when you’re hosting.
Creative twists
- Baked or air-fried: Brush lightly with oil and bake at 400°F for 12–15 minutes, flipping once, or air-fry at 375°F for 8–10 minutes. Expect slightly less crunch than frying.
- Different cheeses: Pepper jack adds heat; cheddar gives a deeper flavor. Mix cheeses for complexity.
- Chicken-free option: Replace shredded chicken with a seasoned cauliflower or seasoned jackfruit mixture for a vegetarian twist.
- Extra-crispy: Mix a little grated Parmesan into the panko for a savory boost.
- Mild version: Reduce the buffalo sauce and add a tablespoon of honey to balance heat.
Common questions
Q: Can I bake these instead of frying?
A: Yes. Baking or air-frying reduces oil and still gives a good result. Bake at 400°F for 12–15 minutes, flipping halfway, or air-fry at 375°F for 8–10 minutes. For best results, brush or spray a little oil on the panko.
Q: How long can I freeze them?
A: Breaded, uncooked sticks freeze well for up to 2 months. Cook from frozen and add a couple of minutes to the frying or baking time.
Q: Will the cheese leak when frying?
A: Chilling the assembled sticks before frying and using low-moisture mozzarella minimizes leakage. Also make sure seams are well sealed with chicken and press firmly before breading.
Q: Can I make these less spicy for kids?
A: Yes — reduce the buffalo sauce, swap some of it for melted butter, or use a milder wing sauce. Serve with plenty of ranch or honey-ranch for dipping.
Q: How many does this recipe serve and how long does it take?
A: Yield varies by stick size, but this batch typically makes 12–16 sticks and takes about 30–45 minutes total with chilling time.
Buffalo Chicken Mozzarella Sticks
Ingredients
Method
- Combine shredded chicken and buffalo sauce in a bowl. Mix until evenly coated.
- Cut mozzarella into finger-sized sticks (about 3 inches long). Pat dry if using fresh mozzarella.
- Press a small handful of buffalo chicken around each mozzarella stick, compacting it to completely cover the cheese.
- Chill the assembled sticks on a tray in the refrigerator for 15–30 minutes.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge each chilled stick in flour, dip into egg, then coat thoroughly in panko. For extra crunch, double-coat by repeating the egg and panko step.
- Heat oil in a deep skillet or pot to 350–375°F (175–190°C).
- Add sticks in small batches to avoid crowding. Fry 2–3 minutes per batch, turning as needed, until golden brown.
- Transfer to a wire rack or paper towels to drain. Let rest for 1–2 minutes before serving.
- Serve warm with blue cheese or ranch for dipping.
