Cut the mozzarella into 6 rectangles approximately 2 inches wide and 1/2 inch thick.

In a shallow bowl, combine flour, salt, paprika, and cayenne pepper.

In a second bowl, whisk together eggs and hot sauce.

Place panko breadcrumbs in a third shallow bowl.

Coat each mozzarella piece in the flour mixture.

Dip into the egg mixture, allowing excess to drip off.

Press firmly into the panko breadcrumbs until fully coated.

Arrange on a parchment-lined baking sheet.

Freeze for at least 30 minutes or overnight for best results.

Heat canola oil in a heavy skillet to 350°F (175°C).

Working in batches, fry the frozen mozzarella sticks for 2 to 3 minutes per side until golden brown.

Transfer to a paper towel-lined plate and reserve about 1/2 cup of the hot frying oil.

To prepare the Nashville hot oil, combine cayenne, brown sugar, paprika, chili powder, garlic powder, and salt in a heatproof bowl.

Carefully ladle 1/2 cup reserved hot oil into the spice mixture and stir until combined.

Transfer the fried mozzarella sticks to a wire rack.

Brush both sides generously with the spicy oil.

Serve the Copycat Chili's Nashville Hot Mozzarella Sticks warm with ranch dressing.