BUFFALO CHICKEN MOZZARELLA STICKS
Spicy Buffalo wing sauce and cheese all rolled into one, so you get the very best of both worlds.
Provided by Tastemade
Categories Appetizer
Time 22m
Yield 16
Number Of Ingredients 8
Steps:
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 350°F.
- Place chicken cutlet between 2 pieces of plastic wrap; using mallet or heavy-bottom saucepan, pound until about 1/8 inch thick. Repeat with remaining chicken. Cut chicken into 3 1/2 x 3-inch pieces; set aside.
- To make mozzarella sticks, cut mozzarella in 1/2 x 2 1/2-inch pieces. Place in freezer until firm but not frozen. Wrap with chicken. Season sticks with garlic powder and Italian seasoning.
- Heat 10-inch nonstick skillet over medium-high heat; cook chicken in skillet until browned on all sides.
- Unroll dough; separate into triangles. Wrap 1 triangle around each chicken mozzarella stick. Working in batches, fry in hot oil 5 to 7 minutes or until golden and cooked through.
- Immediately toss in sauce; serve hot with dressing.
Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g
BUFFALO MOZZARELLA STICKS
You can "Buffalo" almost anything, and mozzarella sticks are no exception. Here the crunchy, melty snack gets the full-on wing treatment -- a coat of tangy hot sauce and plenty of creamy blue cheese dressing for dipping.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Cook the mozzarella sticks according to the package directions, then transfer to a platter.
- Stir the hot sauce and butter together in a small bowl and drizzle over the mozzarella sticks. Serve with carrot and celery sticks and a bowl of blue dressing for dipping.
BUFFALO FRIED MOZZARELLA BITES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 55m
Yield 24 bites
Number Of Ingredients 16
Steps:
- For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
- Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
- Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
- Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
- For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
- Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.
BUFFALO CHICKEN MOZZARELLA STICKS
Make and share this Buffalo Chicken Mozzarella Sticks recipe from Food.com.
Provided by SAG508
Categories < 4 Hours
Time 2h10m
Yield 20 Sticks, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine all the ingredients with a fork until smooth and evenly mixed.
- Transfer to an 8×8 baking dish lined with parchment paper. Smooth the mixture out with a spatula so that it's evenly spread in the dish.
- Freeze until solid, at least one hour.
- Working quickly, remove the solid mixture from the sheet and cut into 4-inch x 1-inch rectangles (there should be 16 in an 8×8 dish).
- One by one, bread each stick by coating in flour, then dredging in egg and then bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish.
- Heat the oil to 375˚F/190˚C.
- Carefully lower about three or four of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried.
- Serve warm with ranch dip.
Nutrition Facts : Calories 772.4, Fat 36.1, SaturatedFat 18.7, Cholesterol 277.5, Sodium 2096.7, Carbohydrate 76.2, Fiber 4.1, Sugar 5.7, Protein 34.4
AIR-FRYER MOZZARELLA STICKS
Deep-fried mozzarella sticks are one of our favorite appetizers. I figured out how to make them at home without having to haul out the deep fryer. Make sure to double-bread each one so these air-fryer mozzarella sticks get nice and crunchy, and to keep the cheese from oozing out as they get warm. -Mary Merchant, Barre, Vermont
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Place flour in a shallow bowl. In another shallow bowl, beat eggs and water. In a third shallow bowl, combine bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip in egg mixture and coat with bread crumb mixture. Repeat egg and bread crumb coatings. Cover and freeze for at least 2 hours or overnight. , Preheat air fryer to 400°. Place cheese in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and heated through, 6-8 minutes, turning halfway through cooking and spritzing with additional cooking spray. Allow to stand 3-5 minutes before serving. Serve with marinara or pasta sauce for dipping.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 384mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
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- In a large bowl, mix together the cream cheese, chicken, hot sauce, mozzarella, Cheddar, salt, pepper, and garlic until evenly combined. Transfer into a 8 by 8-inch square baking dish, lined with parchment paper. Using a rubber spatula, firmly press down the mixture to create a smooth even layer. Cover with plastic wrap and freeze for 3 hours.
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- Invert the chicken and cheese mixture onto a cutting board, and remove the parchment paper. Cut in half, then cut into 20 even thin "sticks." Working as quickly as possible, coat each stick in flour, then dip into the egg, then in to the breadcrumbs, once again into the egg, and once more into the breadcrumbs. Place breaded mozzarella sticks onto a baking sheet lined with parchment paper. Freeze for 1 hour before frying.
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