Begin by slicing the whole milk mozzarella cheese block into thick rectangular sticks, roughly 3x0.5 inches. Arrange the sliced mozzarella sticks on a plate or tray, ensuring they have enough space to breathe.

Create your breading station by placing three separate bowls on your countertop. In the first bowl, add all-purpose flour. In the second bowl, whisk together the large eggs until smooth. In the third bowl, mix the panko and plain breadcrumbs, seasoned with cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and pepper.

Take each mozzarella stick and dip it into the flour bowl, ensuring it's fully coated, then shake off any excess. Next, immerse it in the whisked eggs, followed by a generous coating of the seasoned breadcrumb mixture. For an extra crunchy layer, repeat the egg and breadcrumb process, then place the breaded sticks on a tray, allowing them to rest while you prepare to freeze.

To ensure your Crispy Nashville Hot Mozzarella sticks hold together during frying, place the breaded sticks in the freezer for 20-25 minutes.

In a deep pot, heat avocado oil to 375°F (190°C). When the oil is hot, carefully add the frozen mozzarella sticks in small batches to avoid overcrowding, allowing each stick to fry for 1-2 minutes until they’re perfectly golden and crispy.

While the mozzarella sticks are frying, melt unsalted butter in a saucepan over medium heat. Once melted, whisk in the cayenne pepper, brown sugar, smoked paprika, garlic powder, hot sauce, and a pinch of salt. Stir continuously until the glaze is smooth and well combined.

Once the mozzarella sticks are fried and golden, transfer them to a wire rack to drain excess oil. While still hot, toss the fried sticks in the prepared hot glaze, ensuring they are thoroughly coated.