Melt unsalted butter in a small pot over low heat. Add cayenne pepper, brown sugar, smoked paprika, garlic powder, salt and pepper. Whisk until smooth and fragrant; set aside.

In a mixing bowl, combine mayo, sour cream, and buttermilk. Stir in chives, parsley, lemon juice, garlic powder, onion powder, salt, pepper, and sugar. Mix until smooth and refrigerate for 30 minutes.

Set up three bowls: one with flour, one with egg wash, and the last with seasoned breadcrumbs mixed with garlic powder, onion powder, salt, and pepper.

Bread each mozzarella stick by first dipping in flour, then egg, and finally in breadcrumbs. Repeat for extra crunch.

Freeze the breaded sticks on a parchment-lined baking sheet for at least 30 minutes.

Heat vegetable oil to 350°F in a skillet. Fry mozzarella sticks in batches for 2-3 minutes until golden brown. Drain excess oil.

Serve warm alongside the buttermilk ranch dressing for dipping.