Q1: What is the absolute, number one secret to truly juicy and tender fried chicken?

The secret is a buttermilk brine ! The natural acidity and the enzymes in the buttermilk are a fantastic, gentle tenderizer that will break down the tough proteins in the chicken and guarantee an incredibly moist and flavorful result every single time.

Q2: Can I make these chicken pumpkins ahead of time and freeze them?

Yes, this is a perfect freezer-friendly appetizer! It is best to freeze the un-cooked, fully assembled and coated chicken pumpkins. This will allow you to simply fry them fresh on the day of your party for the absolute best, crispiest, and juiciest result.

Q3: Can I make these in an air fryer or in the oven instead of deep-frying them?

Yes, absolutely! For an air fryer , preheat it to 375°F (190°C). Spray the coated chicken pumpkins generously with cooking spray and cook for about 15-20 minutes, flipping them halfway through, until they are golden brown and cooked through. For the oven , bake them on a wire rack set on a baking sheet at 400°F (200°C) for about 20-25 minutes.

Q4: How do I keep the cheese from completely melting and oozing out during frying?

The most important trick is to freeze your cheese sticks solid before you stuff them into the chicken. This ensures that the cheese will take much longer to melt, so by the time the chicken is perfectly cooked and the crust is golden brown, the cheese on the inside will be perfectly gooey and melted, but not completely liquefied.

Q5: Can I use a different kind of cracker for the coating?

Of course! This recipe would also be fantastic with finely crushed, buttery Ritz® crackers, classic saltines, or even some panko breadcrumbs mixed with a little bit of Parmesan cheese and some paprika for color.

Cheesy Chicken 'Pumpkins' (A Fun Fall Appetizer!)

Cheesy Chicken ‘Pumpkins’ (A Fun Fall Appetizer!)

A fun and festive fall-themed recipe for ‘Chicken Pumpkins.’ This dish features pieces of buttermilk-marinated chicken breast that are coated in a savory crust made from finely ground Cheddar crackers. A piece of a frozen mozzarella cheese stick is rolled inside each piece of chicken, which is then secured with a toothpick and deep-fried until golden, crispy, and cooked through. A small piece of a celery stalk is inserted into the melted cheese center to create a ‘pumpkin stem,’ making for a perfect kid-friendly meal or party appetizer.

Author: Evelyn

Ingredients

4 chicken breasts (about 2 pounds total)
3 cups buttermilk
Kosher salt and freshly ground black pepper
4 mozzarella cheese sticks
Vegetable oil, for frying
2 celery stalks with leaves attached
One 14.2-ounce box Cheddar crackers (e.g., Cheez-It)
Ranch sauce, for serving

Instructions

Cut a series of deep crosswise slits into each chicken breast without cutting all the way through. Then, cut each chicken breast in half lengthwise to create 8 pieces total.
In a large bowl, whisk together the buttermilk, 2 teaspoons of salt, and 1/4 teaspoon of pepper. Add the chicken, toss to coat, cover, and refrigerate for at least 2 hours or up to overnight.
Cut each mozzarella stick in half crosswise to create 8 pieces. Freeze them for at least 2 hours, until solid.
Prepare for Frying: Fill a large Dutch oven or heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350°F. Set a wire rack on a baking sheet.
While the oil heats, process the Cheddar crackers in a food processor until finely ground. Transfer the crumbs to a large bowl.
Coat and Fry the Chicken: One at a time, remove a piece of chicken from the buttermilk, letting the excess drip off. Transfer it to the bowl of cracker crumbs and toss to coat thoroughly.
Place a piece of frozen cheese on one end of the chicken and roll it up tightly to enclose the cheese. Secure the roll with a toothpick.
Working in batches of two, carefully lower the coated chicken into the hot oil. Fry for about 4 minutes, until golden, crispy, and a thermometer inserted into the center reads 160°F.
Remove the chicken to the prepared wire rack to drain.
Cut eight 1-inch pieces from the skinny tops of the celery stalks to be used as ‘stems.’ Insert a celery stem into the melted cheese center of each ‘pumpkin.’
Serve hot with ranch sauce for dipping.

Notes

Special Equipment: A deep-frying thermometer is recommended for this recipe.
Marinating the chicken in buttermilk is a key step that helps to tenderize the meat.
Freezing the mozzarella sticks before stuffing the chicken prevents the cheese from melting out too quickly during frying.
Cooking the chicken in small batches is important to maintain the oil temperature and ensure a crispy, not greasy, result.

Find it online: https://cookupjoy.com/cheesy-chicken-pumpkins/