The first time I made these Nashville Hot Bacon Wrapped Mozzarella Sticks I almost convinced myself to keep them all for dinner.
They are shockingly simple to assemble and devastatingly good straight out of the fryer.
The heat from the Nashville sauce cuts through the bacon fat and the molten mozzarella—it’s an addictive balance.
This recipe wins for parties, game nights, or any time you need an over-the-top appetizer with minimal fuss.
You can scale it up, make the breading in advance, and tweak the spice level easily.
Trust me: they disappear faster than you can set down the toothpicks.
Why You’ll Love This Recipe
- Crispy, smoky bacon hugging a gooey molten center.
- A flash of Nashville-style heat that leaves a memorable kick.
- Crunchy seasoned breadcrumb coating for contrast in every bite.
- Easy assembly that scales for a crowd without complicated steps.
The texture is the story: the bacon crisps to a toothsome snap, the breadcrumb crust gives a crunchy first impression, and then the mozzarella yields into a silky, stringy center. The Nashville hot sauce—sweet, tangy, and cayenne-forward—sears the outer layer so the heat lingers just enough to make you reach for another. Each bite moves quickly from crisp to creamy to spicy, and the contrast is what makes this such a crowd-pleaser.
“Made these for game day and my family devoured them. Crispy, spicy, and dangerously cheesy—five stars!” — Jordan, reader
Key Ingredients
Mozzarella sticks
Good-quality pizza or snack mozzarella sticks are the foundation. Choose full-fat mozzarella for the best melt and the cleanest, stretchiest pull. Avoid low-moisture ultra-dry cheeses—the texture won’t be the same.
Bacon
Thick-cut bacon works best here because it crisps without burning and provides a bigger, meatier bite. If you prefer less grease, use center-cut bacon; for deeper smoke flavor, try applewood-smoked bacon from a local butcher.
Nashville hot sauce
A proper Nashville hot profile relies on cayenne-forward heat with a touch of sweetness and vinegar tang. Use a bottled Nashville hot sauce you like, or mix a few tablespoons of cayenne oil with honey and vinegar for a homemade finish.
Breadcrumbs & Spices
Panko breadcrumbs give the crispiest shell, but a mix of panko and seasoned breadcrumbs rounds out the flavor. Mix in smoked paprika, cayenne, garlic powder, and a pinch of salt for a bold, layered crust.
Full ingredient list:
- Mozzarella sticks (frozen or fresh snack sticks)
- Bacon (thick-cut recommended)
- Nashville hot sauce (store-bought or homemade)
- All-purpose flour
- Eggs (beaten)
- Breadcrumbs (panko or mixed)
- Spices: cayenne, smoked paprika, garlic powder, salt, black pepper
- Oil for frying (neutral oil with high smoke point like canola, peanut, or sunflower)
- Toothpicks (optional, for securing bacon)
Step-by-Step Instructions
Step 1: Heat the oil
Pour enough oil into a deep pot or Dutch oven so the sticks can float (about 2–3 inches).
Heat the oil to 350–365°F (175–185°C) and monitor with a thermometer for steady frying.
Pro Tip: You’ll know it’s ready when a small breadcrumb dropped in sizzles and rises slowly. Maintaining the temperature prevents greasy results.
Step 2: Wrap the mozzarella with bacon
Take a mozzarella stick and wrap it tightly with one slice of bacon, overlapping slightly.
Secure with a toothpick through the center if the bacon feels loose.
Pro Tip: Chill wrapped sticks on a baking sheet for 10–15 minutes before breading; this helps the bacon adhere and reduces cheese leakage.
Step 3: Set up the breading station
Place flour in one shallow bowl, beaten eggs in another, and breadcrumbs mixed with cayenne and smoked paprika in a third.
Dredge each bacon-wrapped stick in flour, shake off excess, dip in egg, then press into the breadcrumb-spice mix to coat thoroughly.
Pro Tip: Double-coat for extra crunch—dip back into the egg and breadcrumbs for a second layer. A chilled first coat holds up better during frying.
Step 4: Fry until crispy
Fry the sticks in batches so the oil temperature doesn’t drop. Cook until the bacon is deeply golden and crisp and the breading is browned, about 2–4 minutes per batch depending on thickness.
Use a slotted spoon to transfer to a wire rack set over a sheet pan to drain.
Pro Tip: You’ll know they’re done when the bacon’s fat renders and the crust is uniformly golden; the internal cheese should be hot and slightly oozy if you press gently.
Step 5: Toss in Nashville hot sauce
Place the drained sticks in a large bowl and pour just enough Nashville hot sauce to coat. Toss quickly so the crust stays crunchy but every piece gets a glossy, spicy finish.
Pro Tip: If you want a sticky, more intense finish, brush on a little extra sauce after plating. If you prefer milder, serve the sauce on the side for dipping.
Step 6: Serve immediately
Arrange on a platter with napkins and small forks or toothpicks for guests. Serve hot to keep the cheese molten and the crust crisp.
Pro Tip: These are best eaten within 5–10 minutes of frying. If serving to guests, fry in small waves to keep a steady supply of freshly crisp sticks.
Expert Tips for Success
- Temperatures matter: Use a reliable deep-fry thermometer. Keeping oil between 350–365°F ensures crisp breading without burning the bacon or overcooking the cheese. If the oil is too cool, the sticks absorb oil; if too hot, the bacon can char before the cheese melts.
- Chill before frying: After wrapping and before breading, chilling the sticks for 10–20 minutes firms the bacon and reduces the chance of mozzarella seeping out during frying. This is especially important if using frozen sticks—thaw just enough to wrap.
- Use panko for crunch: Panko breadcrumbs give a larger, airier crisp than standard breadcrumbs. Mix 50/50 panko and seasoned breadcrumbs for both texture and flavor. If you prefer a gluten-free option, use gluten-free panko.
- Control grease with a wire rack: Drain fried sticks on a wire rack rather than paper towels so air circulates and the crust stays crispy. Paper towels trap steam and soften the coating.
- Small batches only: Fry in batches of 4–6 depending on pot size. Overcrowding lowers oil temperature and leads to soggy results. Preheat oil between batches if needed.
- Safety first: Use long tongs and a splatter screen if you have one. Keep the fryer area clear of moisture, and never leave hot oil unattended.
- Anchoring with toothpicks: If toothpicks are used, remove them before tossing in the sauce to avoid splintering or catching flammable bits in the oil. Replace with fresh toothpicks for serving.
- Sauce control: If you want a consistent sheen without sogging the crust, warm the sauce slightly before tossing. Warm sauce adheres without cooling the fried surface and reduces clumping.
- Make-ahead prep: You can wrap and bread the sticks, then refrigerate for up to 24 hours before frying. For longer storage, freeze breaded sticks in a single layer, then transfer to a bag.
Storage & Freezing
Fridge storage: Let cooled sticks come to room temperature, then store in an airtight container lined with a paper towel to absorb excess oil.
Consume within 2 days for best texture. Reheat in a 375°F oven on a wire rack for 8–10 minutes until hot and crispy.
Freezer storage: Freeze breaded, unfried sticks on a sheet pan in a single layer for 1–2 hours until solid. Transfer to a freezer bag or container; they keep for up to 2 months.
To cook from frozen, fry a few degrees lower than usual to allow thorough heating without burning the exterior, or bake at 400°F for 12–18 minutes until crisp and hot.
Reheating: Avoid microwaves—they make the crust soggy and the bacon rubbery. For best results, re-crisp in a hot oven or an air fryer: 375–400°F for 6–10 minutes, flipping once, until internal cheese is melted and crust is restored.
Variations & Substitutions
- Turkey or Canadian bacon swap: For lower fat, use thin turkey bacon or Canadian bacon. Expect a leaner flavor and slightly different crisping time; watch closely to avoid over-browning.
- Cheese options: Substitute smoked mozzarella or provolone for a deeper, more savory flavor. Fresh mozzarella will be creamier but holds less shape—freeze briefly to firm before wrapping.
- Spice variations: Add brown sugar to the Nashville sauce for a sweet-heat glaze, or swap cayenne for chipotle powder in the breadcrumb mix for a smoky twist.
- Baked version: Brush with oil and bake at 425°F on a wire rack for 12–18 minutes, flipping once. This reduces oil use but yields slightly less uniform crispiness.
Frequently Asked Questions
Q: Can I use pre-made frozen mozzarella sticks for this recipe?
A: Yes. Frozen snack mozzarella sticks work well and speed up prep. Thaw just enough to wrap with bacon—completely thawing can make the cheese leaky during breading. For best results, chill after wrapping before breading and frying.
Q: How do I prevent the cheese from leaking out while frying?
A: Chill wrapped sticks before breading and frying. Ensure a thorough breadcrumb seal, and avoid overcrowding the oil which can cause uneven cooking. Keeping the oil in the recommended temperature range also helps the crust set quickly so the cheese stays inside.
Q: Is there a safer alternative to deep frying at home?
A: You can air-fry or oven-bake these with good results. Air fry at 375–400°F for about 6–10 minutes, turning once. Baking on a wire rack at 425°F for 12–18 minutes will crisp the exterior, though texture differs slightly from deep frying.
Q: Can I make these vegetarian?
A: For a vegetarian version, use plant-based bacon alternatives. Make sure the substitute crisps up when cooked; some brands are better for frying than others. Alternatively, wrap the mozzarella in thin eggplant or zucchini slices, but expect a different flavor profile.
Q: What’s the best way to serve these for a party?
A: Fry in waves and hold short-term on a warm oven rack (200–225°F) until the final batch is ready. Provide small plates, toothpicks, and extra Nashville hot sauce or a cooling ranch dip for guests who want to tone down the heat.
Final Thoughts
These Nashville Hot Bacon Wrapped Mozzarella Sticks are the kind of appetizer that becomes a party legend.
They balance smoky, spicy, crunchy, and molten textures in one handheld bite.
Please leave a star rating in the recipe card below and pin this to Pinterest if you love bold, shareable snacks.
Conclusion
For additional inspiration on presentation and serving ideas, see Nashville Hot Bacon Wrapped Mozzarella Sticks – NorthEast Nosh which highlights crowd-pleasing serving tips.
If you want an enthusiastic reader take on how addictive these can be, check out This could be the best I’ve ever made this dish—it’s so good! for a fun review.
For another recipe variation and step photos that may spark ideas, visit Nashville Hot Bacon Wrapped Mozzarella Sticks – Adams Electric.
Nashville Hot Bacon Wrapped Mozzarella Sticks
Ingredients
Main Ingredients
- 12 sticks Mozzarella sticks (frozen or fresh) Good-quality pizza or snack mozzarella sticks are recommended.
- 12 slices Bacon (thick-cut recommended) Choose center-cut or applewood-smoked for different flavors.
- 0.5 cup Nashville hot sauce (store-bought or homemade) A proper Nashville hot profile with cayenne heat is ideal.
- 0.5 cup All-purpose flour For dusting the mozzarella sticks before breading.
- 2 large Eggs (beaten) Used for binding breadcrumbs.
- 1 cup Breadcrumbs (panko or mixed) Panko gives the crispiest shell.
- 1 teaspoon Cayenne For spicing up the breadcrumbs.
- 1 teaspoon Smoked paprika For an extra layer of flavor.
- 1 teaspoon Garlic powder Adds flavor to the breadcrumb mixture.
- 0.5 teaspoon Salt To taste.
- 0.5 teaspoon Black pepper To taste.
- 2 cups Oil for frying Use neutral oil with a high smoke point.
- 12 pieces Toothpicks (optional) For securing bacon, if needed.
Instructions
Preparation
- Pour enough oil into a deep pot or Dutch oven so the sticks can float (about 2–3 inches). Heat the oil to 350–365°F (175–185°C).
- Wrap each mozzarella stick tightly with one slice of bacon, overlapping slightly. Secure with a toothpick if needed.
- Chill wrapped sticks on a baking sheet for 10–15 minutes before breading.
- Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with spices in separate bowls.
Cooking
- Dredge each bacon-wrapped stick in flour, shake off excess, dip in egg, and press into the breadcrumb-spice mix to coat thoroughly.
- Fry the sticks in batches for 2–4 minutes until the bacon is golden and crispy.
- Transfer fried sticks to a wire rack to drain.
- Toss fried sticks in Nashville hot sauce to coat.
- Serve immediately on a platter.
