Slice the Chicken: Cut deep crosswise slits into each chicken breast (¾ inch apart, not all the way through). Then cut each breast in half lengthwise.

Marinate: In a large bowl, whisk buttermilk with 2 tsp salt and ¼ tsp pepper. Add the chicken and coat well. Cover and refrigerate for at least 2 hours or overnight.

Prepare the Cheese: Cut mozzarella sticks in half to make 8 pieces. Freeze for at least 2 hours until solid.

Heat the Oil: In a deep Dutch oven or pot, heat 3–4 inches of oil to 350°F. Set a cooling rack on a sheet pan for draining.

Make Stems: Cut skinny tops of celery stalks into eight 1-inch pieces to use as pumpkin stems.

Crush Crackers: In a food processor, pulse crackers with 1 tsp salt until finely ground. Transfer crumbs to a large bowl.

Coat the Chicken: Remove chicken from marinade, let excess drip off, and dredge in cracker crumbs. Shape each piece around a frozen cheese stick and secure with a toothpick.

Fry: Fry 2 at a time for about 4 minutes, or until golden brown and cooked through (internal temp: 160°F). Drain on the rack.

Assemble Pumpkins: Remove toothpicks. Insert a celery piece on top as the stem. Serve warm with ranch for dipping.