Description
Crispy, cheesy, and shaped like pumpkins, these Chicken Pumpkins are a fun twist on fried chicken. Perfect for parties, family dinners, or festive gatherings!
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 (such as Cheez-Its, about 5 cups)
- Ranch sauce, for serving
Instructions
- Cut deep slits crosswise into each chicken breast without cutting all the way through. Slice each chicken breast in half lengthwise.
- Whisk buttermilk, 2 tsp salt, and ¼ tsp pepper in a large bowl. Add chicken, toss to coat, cover, and refrigerate for at least 2 hours (up to overnight).
- Cut mozzarella sticks in half crosswise (8 pieces total). Freeze until solid, about 2 hours.
- Heat 3–4 inches of vegetable oil in a Dutch oven to 350°F. Set a rack on a baking sheet.
- Trim skinny tops from celery and cut 8 one-inch pieces for “pumpkin stems.”
- Pulse cheddar crackers with 1 tsp salt in a food processor until finely ground. Transfer to a bowl.
- Remove chicken from buttermilk, letting excess drip off. Coat thoroughly in cracker crumbs. Place cut-side down. Roll around a piece of frozen cheese and secure with a toothpick.
- Fry in batches of two until golden brown and cooked through (internal temp 160°F), about 4 minutes. Drain on rack.
- Insert celery stems into the top of each piece. Serve hot with ranch sauce.
Notes
- Freeze the mozzarella to prevent it from melting out during frying.
- Use a deep-fry thermometer to maintain consistent oil temperature.
- Substitute cheddar crackers with gluten-free crackers for a gluten-free version.
- For a lighter option, bake at 400°F until crispy and fully cooked.
- Add cayenne or hot sauce to the buttermilk marinade for a spicy kick.
- Prep Time: 2 hours 50 minutes
- Cook Time: 40 minutes