Chilis Honey Chipotle Mozzarella Sticks Recipe

This crispy gooey Copycat Chilis Honey Chipotle Mozzarella Sticks Recipe is made with string cheese, panko breadcrumbs, and a quick honey chipotle glaze, ready in 70 minutes. Pulling apart the golden crust reveals a molten cheese center that balances perfectly with the spicy sauce. I find making these at home much cheaper than ordering out.

Restaurant-Quality At Home

I used to order this specific appetizer every single time we went out for dinner. The combination of sweet honey and smoky chipotle glaze over fried cheese was always the absolute highlight of the meal.

My first attempt at frying cheese at home resulted in an empty, melted mess in the pan. I quickly learned that freezing the breaded cheese sticks before frying is non-negotiable for keeping the cheese safely inside the crust.

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Copycat Chilis Honey Chipotle Mozzarella Sticks Recipe Ingredients

For the Cheese Sticks

• 12 mozzarella string cheese sticks
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups vegetable oil (for frying)

For the Honey Chipotle Sauce

• 1/3 cup honey
• 2 tablespoons chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

How To Make Copycat Chilis Honey Chipotle Mozzarella Sticks Recipe

1. Prep the Breading Stations: Set up three shallow bowls with flour in the first, beaten eggs in the second, and a mix of panko, garlic powder, and Italian seasoning in the third.
2. Coat the Cheese: Roll each string cheese stick in the flour, dip into the egg, and press firmly into the panko mixture.
3. Double Bread: Dip the coated sticks back into the egg and again into the panko to build a thick, secure crust.
4. Freeze Solid: Place the breaded cheese sticks on a lined baking sheet and freeze for at least 45 minutes until completely hard.
5. Mix the Sauce: Whisk the honey, chopped chipotle peppers, apple cider vinegar, garlic powder, and salt in a small bowl until evenly combined.
6. Fry to Golden: Heat vegetable oil in a deep skillet to 350°F and fry the frozen sticks in batches for 2-3 minutes, turning once.
7. Glaze and Serve: Drain briefly on paper towels, then immediately brush or toss the warm sticks with the honey chipotle sauce.

Recipe Tips

• Double breading is essential: This creates a sturdy wall that prevents the cheese from leaking into the hot oil as it melts.
• Do not skip freezing: Frying warm or room-temperature cheese guarantees it will melt entirely before the outside gets crispy.
• Control the heat: Maintain the oil at 350°F to ensure the breading browns right as the center gets gooey, avoiding burnt crusts.

What To Serve With Copycat Chilis Honey Chipotle Mozzarella Sticks

Serve these alongside a classic ranch dressing for dipping to cool down the spicy chipotle kick. They also pair nicely with fresh celery sticks, loaded potato skins, or a cold glass of lemonade to cut the richness.

How To Store

Store leftover mozzarella sticks in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer or oven at 375°F until warmed through and crispy again. Keep any extra sauce separate to prevent the breading from getting soggy.

FAQs

Can I bake these instead of frying?

Yes, you can bake them at 400°F for 8-10 minutes. Spray them generously with cooking oil first, though they will not be quite as crispy as the fried version.

Can I use an air fryer?

Air fry the frozen breaded sticks at 390°F for 6-8 minutes. Make sure to spray them well with cooking spray to help the panko brown evenly.

How spicy is the honey chipotle sauce?

It has a moderate kick that builds as you eat. You can easily reduce the amount of chopped adobo peppers to lower the heat level to your preference.

Can I freeze them for later?

You can leave the uncooked breaded sticks in the freezer for up to 3 months. When you are ready to eat, fry them directly from frozen without thawing.

Nutrition

• Calories: 380 kcal
• Total Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 65 mg
• Sodium: 750 mg
• Total Carbohydrate: 34 g
• Protein: 14 g