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.
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/