Whisk flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish. In another shallow dish, add beaten egg and whisk in hot sauce. In a third shallow dish, stir together breadcrumbs and 1 teaspoon paprika. Set a wire rack inside a rimmed baking sheet.

Coat each cheese piece in flour, shake off excess, coat in egg mixture, and place in breadcrumbs. Coat evenly with breadcrumbs.

Return cheese to egg and back into breadcrumbs, pressing to adhere. Place on prepared wire rack. Repeat with remaining cheese. Freeze for 30 minutes.

Pour oil into a deep saucepan to 3 inches deep, heat to 365-375°F. Combine remaining salt, pepper, and paprika with garlic powder, cayenne, and brown sugar in a bowl; stir until blended.

Working in batches, lower cheese into hot oil. Fry for about 1 minute, turning until golden brown and crisp. Drain on wire rack.

Carefully pour 1 1/4 cups hot oil into the bowl with cayenne mixture and stir. Coat each cheese stick lightly in seasoned oil, return to rack to drip off excess.

Serve with ranch dressing for dipping.