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

The secret is a buttermilk brine ! Soaking your chicken in a simple buttermilk and salt mixture for at least a few hours is a classic and foolproof technique. The natural acidity and the enzymes in the buttermilk work as a gentle tenderizer, breaking down the tough proteins in the chicken and guaranteeing an incredibly moist and flavorful result.

Q2: Can I make these Chicken Pumpkins in an air fryer or in the oven instead of deep-frying them?

Yes, absolutely! For the air fryer , preheat it to 390°F (200°C). Spray the assembled chicken pumpkins with a nonstick cooking spray and cook for about 12-15 minutes, flipping them halfway through, until they are golden brown and cooked through. For the oven , preheat it to 400°F (200°C). Place the chicken on a wire rack set inside a baking sheet, spray them with cooking spray, and bake for about 20-25 minutes, until they are crispy and cooked through.

Q3: Why do I have to freeze the cheese sticks before I use them?

This is a brilliant and crucial trick! By freezing the mozzarella sticks solid, you are ensuring that the cheese will melt much more slowly in the hot oil. This is the key that gives the chicken enough time to cook all the way through before the cheese has a chance to completely melt and ooze out into the fryer, which would create a "cheese blowout" and a big mess.

Q4: Can I make these ahead of time for a party?

For the absolute best and crispiest result, it is highly recommended to fry these chicken pumpkins right before you plan to serve them. However, you can save a ton of time by brining your chicken and freezing your cheese a day in advance, which will make the final assembly and cooking process much faster.

Q5: What is the safest way to deep-fry at home?

The key to safe deep-frying is to use a heavy-bottomed, deep pot (like a Dutch oven), to use a deep-fry thermometer to carefully monitor and maintain your oil temperature, and to never overcrowd the pot , which can cause the oil temperature to drop. Always use a long-handled, slotted spoon to gently lower and remove your food from the hot oil.

Crispy 'Chicken Pumpkins' (The Perfect Halloween Dinner!)

Crispy ‘Chicken Pumpkins’ (The Perfect Halloween Dinner!)

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/crispy-chicken-pumpkins/