Cut the block of mozzarella into 12-16 even sticks. Set up a breading station with three bowls: one with flour, salt, and pepper; one with beaten eggs and milk; and one with Panko, regular breadcrumbs, garlic powder, and oregano.

Roll each cheese stick in flour, dip in egg wash, roll in the breadcrumb mixture, dip back into the egg wash, and roll in the breadcrumbs a second time for a double coating.

Place breaded sticks on a parchment-lined baking sheet and freeze for at least 2 hours, or until completely solid.

In a heat-proof bowl, whisk together the cayenne, brown sugar, smoked paprika, and garlic powder for the hot oil dip.

Heat 2 inches of vegetable or peanut oil in a heavy pot to 350°F (175°C).

Fry the frozen cheese sticks in small batches for 2-3 minutes until deep golden brown. Transfer to a wire cooling rack.

Carefully whisk 1/4 cup of the hot frying oil and the melted butter into the bowl with the spice blend until smooth.

Generously brush or dip the hot fried mozzarella sticks into the spicy oil mixture. Garnish with chives and serve immediately with ranch dressing.