Step 1

For the Honey Chipotle Sauce

Step 1

In a blender, combine the chipotle peppers in adobo sauce, honey, ketchup, and apple cider vinegar. Blend until smooth.

Step 2

Pour the sauce into a saucepan and simmer over low heat for about 5-10 minutes, or until slightly thickened. If the sauce is too thick, add chicken broth to thin it out. Set aside.

Step 3

For the Mozzarella Sticks

Step 1

Cut the mozzarella block into sticks, about 1/2-inch thick.

Step 2

Set up a breading station:

Step 1

In one shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper.

Step 2

In a second shallow dish, whisk the eggs.

Step 3

In a third shallow dish, place the breadcrumbs.

Step 4

First, dredge the cheese in the seasoned flour.

Step 5

Then, dip in the whisked eggs.

Step 6

Finally, coat thoroughly in the breadcrumbs.

Step 7

For a thicker crust, dip the breaded sticks back into the egg wash, and then back into the bread crumbs.

Step 8

Place the breaded mozzarella sticks on a baking sheet lined with parchment paper.

Step 9

Freeze the mozzarella sticks for at least 30 minutes, or up to 1 hour. This is crucial for preventing the cheese from leaking out during frying.

Step 10

Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).

Step 11

Carefully add the frozen mozzarella sticks to the hot oil, a few at a time, and fry for 2-3 minutes, or until golden brown and crispy.

Step 12

Remove the fried mozzarella sticks with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.

Step 13

Toss the fried mozzarella sticks in the warm honey chipotle sauce, ensuring they are evenly coated.

Step 14

Serve immediately with ranch dressing for dipping, if desired.