Dish Snapshot
Imagine biting into a golden, crisp exterior that gives way to molten, tangy buffalo chicken and stringy mozzarella — a small explosion of heat, creaminess, and savory comfort. The aroma is a warm invitation: roasted chicken, sharp buffalo vinegar, and melting cheese mingling with the toasty scent of panko. The first bite delivers a crackle, a spicy tang that blooms on the tongue, followed by a cooling dip into blue cheese or ranch that soothes and complements the heat. These Buffalo Chicken Mozzarella Sticks are both playful and indulgent: snack-sized delights that feel like a guilty pleasure without being overly fussy.
Perfect for game-day spreads, casual get-togethers, late-night cravings, or a weekend appetizer that steals the show — they also make a fun hands-on snack for kids and adults to assemble together. If you love bold flavors and crave a portable, shareable bite, this is your recipe. For other hearty, crowd-pleasing chicken ideas, try this flavorful chicken salad sandwich recipe that’s great for weeknight lunches.
Dish Snapshot
Prep Time: 20 minutes
Cook Time: 8–10 minutes (frying per batch) or 15–18 minutes (baking)
Total Time: 35–45 minutes (including chilling and multiple frying batches)
Servings: 4 (about 3–4 sticks per person; yields ~12–16 sticks depending on size)
Difficulty Level: Moderate — simple techniques, requires chilling and breading
Nutrition Highlights
Estimated nutrition per serving (one-quarter of batch, including 1/2 cup dipping sauce divided; values are estimates):
- Calories: ~650 kcal
- Protein: ~37 g
- Carbohydrates: ~45 g
- Fat: ~34 g
- Fiber: ~1.5 g
- Sodium: variable; likely 900–1,400 mg (depends on buffalo sauce and dipping sauce)
Notes on these estimates:
- Nutrition values are calculated from typical portions and common product profiles (cooked chicken breast, whole-milk mozzarella, all-purpose flour, panko, large eggs, typical buffalo sauce and ranch). Values were estimated using USDA FoodData Central composition data and cross-checked with general guidance from health organizations (e.g., Mayo Clinic, CDC) for nutrient ranges. Actual values will vary by brand and portion sizes — especially sodium, which rises with processed sauces and dressings. If you need precise macros, weigh final portions and use an ingredient-level nutrition calculator tied to USDA data.
Perfect For…
This recipe shines when you want something bold, social, and a little indulgent:
- Game day and casual parties: Finger food that travels well across a platter and pairs perfectly with cold drinks.
- Comfort-snack cravings: Heat and melty cheese give maximum satisfaction in a single bite.
- Kid-friendly cooking projects: Rolling, breading, and dipping are great hands-on activities.
- Speedy weekend appetizers: Assemble ahead, chill, then fry or bake quickly before guests arrive.
The real allure is the contrast — spicy buffalo layered with cool dip and stretchy mozzarella — which makes every bite interesting and repeatable.
Step-by-Step Instructions
Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1/2 cup buffalo sauce (adjust to taste)
- 1 cup mozzarella cheese, shredded (fresh or low-moisture)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 cups cooking oil (for frying; use oil with a high smoke point such as canola, vegetable, or peanut)
- 1/2 cup dipping sauces (blue cheese or ranch), divided for serving
Optional ingredients and substitutions
- Use cooked ground chicken or turkey instead of shredded chicken.
- For extra tang, stir in 2 tbsp cream cheese into the filling.
- Gluten-free: substitute 1:1 gluten-free flour and gluten-free panko.
- Healthier bake option: brush with oil and bake at 425°F (220°C) on a wire rack for 15–18 minutes, flipping halfway.
- Vegan option: use shredded jackfruit or mashed chickpeas, vegan mozzarella, aquafaba or flax egg, and vegan breadcrumbs.
Method
- Prepare the filling: In a medium bowl, combine 2 cups shredded chicken with 1/2 cup buffalo sauce and 1 cup shredded mozzarella. Mix until evenly distributed — avoid overmixing to keep some texture. If mixture seems wet, add a tablespoon of panko to bind.
- Shape: Take about 2 tablespoons of the mixture and shape into stick forms (roughly 3–4 inches long). Place on a parchment-lined tray. Chill the shaped sticks in the refrigerator for 20–30 minutes to firm up — this helps them hold shape while breading and frying.
- Set up breading station: Place 1 cup flour in a shallow bowl, beat 2 large eggs in another shallow bowl, and put 1 cup panko breadcrumbs in a third bowl. Season panko with a pinch of salt and pepper (and optional smoked paprika or garlic powder).
- Bread the sticks: Dredge each chilled stick in flour (shake off excess), dip into beaten egg, then coat evenly with panko. For a thicker crust, double-dip: return to egg and panko.
- Frying (recommended for best crisp): Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Fry in batches for about 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
Baking alternative: Preheat oven to 425°F (220°C). Place sticks on a wire rack over a sheet pan, lightly brush with oil, and bake 15–18 minutes, flipping halfway, until golden and hot throughout. - Serve immediately with 1/2 cup dipping sauces (blue cheese or ranch), lemon wedges optional.
Practical tips
- Chill the formed sticks before breading — prevents filling from falling out.
- Use panko for the crispiest crust; fine breadcrumbs become dense.
- Test one stick first to check oil temperature and doneness before frying the whole batch.
- If filling breaks, add 1 tbsp of cream cheese or extra panko to bind next time.
Best Pairings
- Classic dips: Blue cheese or ranch (as included), but a cool cucumber-yogurt dip also balances heat.
- Drinks: Crisp lager, citrusy IPA, or even a creamy milkshake for contrast.
- Side ideas: Celery and carrot sticks for crunch and freshness; a simple green salad to cut richness.
- Snack boards: Add alongside buffalo cauliflower bites, pretzel chips, and pickles for a dynamic platter.
- Low-carb angle: Serve with celery and a rich blue cheese dip; for more low-carb snack ideas, browse this curated list of no-carb snack options.
Shelf Life & Storage
Room temperature
- Not recommended to store at room temperature for more than 2 hours (food safety for cooked chicken and dairy-based items).
Refrigeration
- Store cooled leftovers in an airtight container for up to 3–4 days. Re-crisp in a preheated oven at 400°F (200°C) for 8–10 minutes or in an air fryer.
Freezer
- Freeze individually on a tray until firm, then transfer to a labeled freezer bag. Keep for up to 2 months. Reheat from frozen: bake at 400°F (200°C) for 12–15 minutes, flipping once, until hot throughout.
Chef’s Advice
- Cheese texture matters: Low-moisture mozzarella holds its shape and melts without releasing too much water, which helps with structural integrity.
- Binding is key: If your filling feels loose, add a tablespoon or two of panko or a small amount of cream cheese; this makes forming easier and reduces leaking when frying.
- Oil temperature discipline: Too cool and you’ll get soggy sticks; too hot and the exterior burns before the center heats. Aim for 350°F (175°C).
- Make ahead: Form and bread the sticks, freeze on trays, then bag. Fry or bake straight from frozen when guests arrive.
- Safety cue: Use a meat thermometer — chicken filling should reach 165°F (74°C).
Creative Twists
- Buffalo BBQ Melt: Replace half the buffalo sauce with smoky BBQ and add finely chopped red onion into the mix.
- Spicy Honey Buffalo: After frying, toss sticks lightly in a warm honey-buffalo glaze (1 tbsp honey + 1 tbsp buffalo) for sweet-spicy contrast.
- Jalapeño Popper Style: Fold in 2 tbsp of softened cream cheese and finely diced jalapeño for a creamy, jalapeño bite.
- Gluten-free & dairy-free: Swap to gluten-free flour/panko and vegan mozzarella; bind with mashed chickpea and buffalo vegan wing sauce.
- Air-Fryer Crunch: For a lighter version, spray with cooking oil and air-fry at 370°F (190°C) for 8–10 minutes, shaking halfway.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes — shape and bread the sticks, then freeze on a tray for up to 2 months. Fry or bake from frozen (add a few minutes to cooking time).
Q: My filling leaked during frying. How can I prevent that?
A: Chill the formed sticks thoroughly before breading and double-dip breading if needed. Adding a tablespoon of panko or a bit of cream cheese to the filling improves binding.
Q: Can I bake instead of fry?
A: Absolutely. Brush or spray with oil and bake at 425°F (220°C) on a wire rack for 15–18 minutes, flipping once. They’ll be less oily but still crispy if you use panko and a wire rack.
Q: How can I reduce calories or sodium?
A: Use low-sodium buffalo sauce, low-fat mozzarella, bake instead of fry, and limit or choose a lighter dipping sauce (Greek yogurt–based dip).
Q: Are there vegetarian versions?
A: Replace chicken with shredded jackfruit, mashed chickpeas, or seasoned tofu, and use plant-based cheese and egg replacer for a vegetarian/vegan option.
Conclusion
Ready to bring bold flavor to your next snack spread? Try these Buffalo Chicken Mozzarella Sticks for a crowd-pleasing starter or indulgent treat — then share your photos and tweaks with the community. For another buffalo-inspired comfort option, explore a hearty take on mac and cheese with buffalo-style chicken at Buffalo-Style Chicken Mac ‘N Cheese, and see the original inspiration and full recipe notes at Buffalo Chicken Mozzarella Sticks for Spicy Snack Lovers. Enjoy the crunch, the heat, and the melty cheese — and come back to tell us how you customized them!
Print
Buffalo Chicken Mozzarella Sticks
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Crispy buffalo chicken mozzarella sticks filled with creamy cheese and served with your choice of blue cheese or ranch dipping sauce.
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1 cup mozzarella cheese, shredded
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 cups cooking oil (for frying)
- 1/2 cup dipping sauces (blue cheese or ranch), divided for serving
Instructions
- In a medium bowl, combine shredded chicken, buffalo sauce, and mozzarella cheese. Mix until evenly distributed.
- Shape the mixture into stick forms and place on a parchment-lined tray. Chill in the refrigerator for 20–30 minutes.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs, seasoned with salt and pepper.
- Dread each stick in flour, dip in beaten egg, and coat with panko. Double-dip for a thicker crust if desired.
- For frying, heat oil to 350°F (175°C) and fry sticks for 2–3 minutes per side until golden brown. Drain on paper towels.
- For baking, preheat oven to 425°F (220°C), brush with oil, and bake for 15–18 minutes, flipping halfway.
- Serve immediately with dipping sauces.
Notes
For a healthier option, bake instead of fry. Can be made ahead and frozen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 3-4 sticks
- Calories: 650
- Sugar: 2g
- Sodium: 1200mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 37g
- Cholesterol: 200mg
