Southern Chicken and Dumplings

A truly southern Chicken 'n' Dumplins recipe from the Mississippi Delta. Easily double this recipe to serve a crowd.


10 cups (80 ounces) chicken stock or broth
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
2 bay leaves
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 cups cooked shredded chicken

For the dumplings:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 Tablespoons unsalted butter , melted
3/4 cup buttermilk

For the thickener:
1/4 cup buttermilk
2 Tablespoons cornstarch


  1. Bring the chicken stock to a rapid boil in a large pot over high heat. Add the lemon pepper, salt, basil, bay leaves, garlic powder and pepper; stir. (Make sure you season it to your tastes...the above measurements are to our liking but might not necessarily be yours.)

For the dumplings:

  1. Prepare the dumplings dough while waiting for the stock to come to a boil above. Whisk together the flour, baking soda and salt in a medium bowl. Stir in the melted butter and buttermilk until a dough forms. Turn the dough out onto a clean work surface generously dusted with flour. Roll the dough to about 1/8 inch thick, then cut into 2-inch squares or rectangles, or whatever shape you want. Drop dumplings into the boiling stock then allow to boil, while stirring frequently, for about 15 minutes or until dumplings are cooked through.
  2. .....
  3. Go to Southern Chicken and Dumplings @ for full directions

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