Julia heads to Chili’s to taste the legendary fried mozzarella sticks, then recreates them air-fried, deep-fried, and GIANT. Will the homemade version beat the original?
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Julia heads to Chili’s to taste the legendary fried mozzarella sticks, then recreates them air-fried, deep-fried, and GIANT. Will the homemade version beat the original?
Copycat recipes for Chili’s marinara, Nashville hot sauce, honey chipotle sauce and the mozzarella sticks, both normal size and giant.
Blitz the honey chipotle ingredients together in a food processor, bring to a boil, simmer for 3 minutes, then take off the heat to cool until ready to serve. For the Nashville hot sauce, mix the ingredients together over heat (food gel is optional, and it’s fine to use oil from the fryer). For the marinara, mix the ingredients together and set aside.
Cut your cheese block into 3.5 × 2 × 0.5 pieces for normal-size mozzarella sticks. For a giant one, cut 7 × 4 × 1.
Batter with seasoned flour first, then seasoned scrambled egg, then Italian breadcrumbs. Repeat. Place on parchment paper, cover with plastic wrap and rest in the freezer until firm, 30 minutes to 1 hour, before frying.
Preheat the fryer oil to 350°F. Deep fry until the cheese starts to crack out of the sticks, about 3 minutes (5 minutes for the big one). You’re looking for golden brown.
Eat right away with the marinara, or coat them in the honey chipotle or Nashville hot sauce and dip in ranch.
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