Crispy Chicken Mozzarella Sticks Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

If you’re searching for the perfect appetizer or snack, look no further than these chicken mozzarella sticks. This Chicken Mozzarella Sticks recipe combines tender chicken with gooey mozzarella, creating a delightful treat that’s sure to impress. Perfect for game days, parties, or a cozy night in, these sticks are a guaranteed crowd-pleaser.

Imagine biting into a crispy exterior to reveal warm, melted mozzarella and juicy chicken inside. It’s the kind of snack that makes you want to eat just one more. Plus, it’s easy to prepare, so you can whip up a batch whenever the craving hits. Perfect for sharing or indulging all by yourself!

Deliciously Cheesy Chicken Mozzarella Sticks

These chicken mozzarella sticks are a crispy delight, filled with savory chicken and stretchy mozzarella cheese. Coated in golden breadcrumbs, they’re perfect for dipping in marinara sauce or ranch dressing, making them a versatile addition to any meal or snack platter.

Ingredients

2 cups cooked chicken, shredded
1 cup mozzarella cheese, shredded
1/2 cup flour
2 large eggs, beaten
1 cup breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Marinara sauce for dipping

Instructions

Prepare the Mixture: In a bowl, combine shredded chicken, mozzarella cheese, Italian seasoning, salt, and pepper. Mix until well combined.
Form the Sticks: Take a small amount of the chicken mixture and form it into stick shapes. Place them on a baking sheet lined with parchment paper.
Coat the Sticks: Set up a breading station with three shallow bowls – one with flour, one with beaten eggs, and one with breadcrumbs. Dip each chicken stick in flour, then egg, and finally coat with breadcrumbs.
Fry the Sticks: In a large skillet, heat oil over medium heat. Fry the sticks in batches until golden brown and crispy, about 3-4 minutes on each side.
Serve: Drain on paper towels and serve hot with marinara sauce for dipping.