18 Oct Dinner Is Served: Chicken Pumpkins
Today on Dinner Is Served we are going to be making something really cool and really cheesy! We will be frying up some delicious looking chicken pumpkins! This will be something all cheese lovers need to try. They will also be in the adorable shape of a pumpkin, putting your culinary craftsmanship to the test.
So let’s get started!
- 4 chicken breasts
- 3 cups of buttermilk
- Salt and ground black pepper
- 4 mozzarella cheese sticks
- Vegetable oil
- 2 celery stalks
- 1 14.2 ounce box of cheddar crackers
- Without cutting through the chicken, cut a series of slits, crosswise, into the chicken. Cut each chicken in half, lengthwise.
- Whisk together the buttermilk, 2 teaspoons of salt and 1/4 teaspoons of pepper in a bowl. Add the chicken and toss it around to coat. Cover and refrigerate for 2 hours or more.
- Cut each cheese stick in half, crosswise. Freeze the pieces until they are solid for about 2 hours.
- Fill a heavy pot with 3-4 inches of vegetable oil. Heat it over medium heat until it is 350 degrees Fahrenheit. Set a rack on a baking sheet.
- Trim the tops of the celery sticks and remove any leaves. Cut them into one inch pieces. They will serve as stems. Set them aside.
- Add the cheddar crackers and 1 teaspoon of salt to a food processor and process until the mixture in finely ground. Put it in a large bowl.
- Remove the chicken from the buttermilk mixture and let the excess drip off. Transfer the chicken to the bowl with the cracker mixture and coat the chicken. Shake off the excess and transfer to a cutting board. Place a piece of cheese on one end of the chicken and roll it up to enclose the cheese. Seal it with a toothpick.
- Work in batches of two. Lower the chicken into the oil. Using a slotted spoon will make it easier. Fry the chicken until it is golden brown and cooked through. Once prepared, remove it to drain. Insert the celery stem in the center. Serve with ranch!