Buffalo Chicken Mozzarella Sticks

Repeat with remaining chicken.

Buffalo chicken mozzarella sticks.

Arrange the buffalo. One by one bread each stick by coating in flour then dredging in egg and then bread crumbs. Place the coated mozzarella sticks on waxed paper in the freezer for at least one hour. Lightly spray the mozzarella sticks with cooking spray and bake at 400 degrees for 6 8â minutes.

Steps 1 in deep fat fryer or heavy saucepan heat 3 inches oil to 350 f. Slice chicken cutlets into 3 1 2 x 3 inch pieces and set aside. Add hot sauce and honey then simmer for one minute whisking to. Cream cheese cooked and shredded chicken buffalo sauce shredded mozzarella cheese shredded cheddar cheese dry ranch dressing mix all purpose flour eggs seasoned bread crumbs peanut or vegetable oil ranch dressing.

1 8 ounce package cream cheese softened 2 cups shredded chicken breast or thigh either leftover or store bought rotisserie chicken cup buffalo hot sauce 2 cups shredded mozzarella cheese 1 cup shredded cheddar cheese 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon granulated garlic 1. 3 to make mozzarella sticks cut mozzarella in 1 2 x 2 1 2 inch pieces. 8 oz cream cheese softened 225 g 2 cups cooked and shredded chicken 250 g cup buffalo sauce 145 g 2 cups shredded mozzarella cheese 200 g 1 cup shredded cheddar cheese 100 g 1 oz dry ranch dressing mix 1 packet 30 g 2 cups all purpose flour 250 g 6 eggs beaten 3 cups seasoned. In a medium pot melt the butter over medium heat.

Buffalo chicken mozzarella sticks recipe by tasty july 2020 here s what you need. Preheat a pot of oil for frying to 350 f. Using mallet or heavy bottom saucepan pound until about 1 8. Deep fry the mozzarella sticks in oil according to package directions.

Preheat the oven to 400 degrees â remove the cheese sticks from the freezer and place them on a greased baking sheet. 2 place chicken cutlet between 2 pieces of plastic wrap. 8 oz cream cheese softened 2 cups cooked and shredded chicken cup buffalo sauce 2 cups shredded mozzarella cheese 1 cup shredded cheddar cheese 1 oz dry ranch dressing mix 1 packet 2 cups all purpose flour 6 eggs beaten 3 cups seasoned bread crumbs peanut or vegetable oil for frying ranch. Place chicken cutlet between two pieces of plastic wrap and using a mallet or heavy bottom saucepan pound until about 1 8 inch thick.

Carefully lower about three or four of the coated sticks into the oil and fry for about 30 seconds until golden brown. Dip once more in the egg then once more in the bread crumbs and transfer to a baking dish.