Brenda Gantt Chicken and Dumplings Recipe

Brenda Gantt Chicken and Dumplings Recipe is a comforting dish that impresses from the first bite. It is homemade and satisfying, delivering a real comfort-food experience. When I first tried a version inspired by Brenda Gantt, I understood why it received praise.

This recipe does not use shortcuts or pre-made ingredients. It includes tender chicken, a tasty broth, and soft dumplings that soak up the flavors. What makes this recipe special is its focus on simple ingredients. There are no canned soups or rushed cooking, just straightforward preparations.

As it cooks, it fills your kitchen with a wonderful aroma, letting you know you’re on the right track. You can make dumplings in many ways, but this recipe uses the Southern drop dumpling method.

This choice gives it a good texture and flavor without making the dish too heavy. While it may not be fancy or modern, it reliably offers comfort and depth every time.

What Is Brenda Gantt’s Chicken and Dumplings?

Brenda Gantt’s Chicken and Dumplings is a traditional Southern dish made with dark meat chicken, like thighs and legs. First, boil the chicken in water with salt and pepper until the broth is rich. When the chicken is tender and can fall off the bone, take it out of the pot.

Next, make the dumplings. Roll out strips of dough using all-purpose flour, buttermilk, and some shortening. Cook these strips directly in the boiling broth you just made. This dish uses homemade broth and homemade dumplings, no canned options.

The result is a thick, hearty stew, not just a thin soup with a few dumplings. The dumplings soak up the broth as they cook. Brenda prefers a stew-like texture, with some broth left in, and dumplings rolled thin. Cook them just long enough to be tender but not fall apart.

Finally, add the chicken back on top of the dumplings. Keep it separate when serving, as this is how true Southern cooking is done.

The Southern Roots Behind This Classic Dish

Southern-style chicken and dumplings are different from Northern versions. In the South, dumplings are thin, flat strips that look like wide noodles. They cook in rich chicken broth, soaking up flavor. This hearty dish comes from the Depression era, meant to make one chicken feed many people.

It uses simple, everyday ingredients like flour, fat, and buttermilk. People often serve it at dinners and family gatherings, making it with care and simplicity. Brenda Gantt shows this way of cooking by using honest methods and real ingredients, sharing her process and ideas with warmth.

Popular Variations Worth Knowing

Cracker Barrel’s chicken and dumplings have a thick, creamy broth with flat dumplings. Their version is richer because it uses a cream base. Homemade versions taste better because they use real bone-in chicken broth, which adds more flavor.

Ree Drummond’s recipe is easier because it uses canned broth and has thicker drop-style dumplings. Brenda’s recipe is simpler, using homemade broth and thinly rolled dumplings. During the Depression, chicken and dumplings were made with basic ingredients to stretch meals.

Cooking at home lets you control how long you simmer the dish, how thick the dumplings are, and the seasoning, resulting in a more flavorful meal.

Everything You Need to Know About Dumplings

Rolled dumplings are made from a stiff dough that you roll thin and cut into strips. You drop these strips into the broth. In contrast, drop dumplings use a wetter batter that puffs up into soft pieces.

Brenda prefers rolled dumplings and thinks they should be rolled very thin, about an eighth of an inch, so they can soak up the broth without losing their shape. She uses all-purpose flour without leavening to keep them flat and tender.

To make rolled dumplings, start with a stiff dough by adding flour until it is no longer sticky. Roll out the dough, cut it into strips, and gently drop them into boiling broth. Buttermilk helps make them tender and adds flavor, but you can use regular milk if you want, though it won’t be as rich.

Season the dumplings with just salt and white pepper, but be careful not to use too many spices. The main focus should be on the chicken and broth.

Ingredients for Brenda Gantt Chicken and Dumplings

For the Broth and Chicken

Chicken Thighs and Legs (4 to 5 pounds): Use dark meat for the best broth. Thighs and legs create a rich, savory broth that chicken breasts cannot match. Bone-in, skin-on pieces are best. Chicken breasts are leaner and yield a thinner broth, which is not ideal for this recipe.

Water (enough to cover the chicken by 2 inches): Make sure you have enough water to fully submerge all the chicken pieces, as this helps the broth develop properly. Starting with a generous amount ensures you have plenty of broth for the dumplings, as some water will cook off.

Salt (1-2 teaspoons, adjusted to taste): Add salt to the broth early, then taste it again before adding the dumplings. The broth should taste well-seasoned on its own, as the dumplings will absorb that flavor as they cook.

Black Pepper (1 teaspoon): This adds warmth and depth. You can use white pepper if you prefer, as it keeps the broth looking cleaner and lighter.

Butter (2 to 3 tablespoons): Add this after you remove the chicken. It adds richness and gives the broth a silkier texture. Unsalted butter lets you better control the salt level.

For the Dumplings

All-Purpose Flour (3 cups, White Lily preferred): Use all-purpose flour, not self-rising, as self-rising flour would make the dumplings puff up too much. All-purpose flour keeps them flat, thin, and tender. White Lily is recommended because it produces a lighter dough, but any brand works too.

Buttermilk (1 to 1.5 cups, cold): This liquid brings the dumpling dough together. Cold buttermilk is important for texture. It adds tang and tenderness that regular milk cannot. If you don’t have buttermilk, mix one tablespoon of white vinegar or lemon juice into a cup of regular milk and let it sit for five minutes.

Shortening (2 tablespoons): This is the fat in the dough. Shortening is common and keeps the dough easy to roll. Cold butter, cut into small pieces, can also be used to add a buttery taste.

Salt (a pinch added to the dumpling dough): Just enough to season the dough. Most of the salt comes from the broth, but a small amount in the dough improves the overall flavor.

Kitchen Tools You Will Need

1. A large stockpot to cook all the chicken pieces.
2. A rolling pin for making thin dumplings.
3. A sturdy wooden cutting board or chopping block for rolling dough.
4. A sharp knife or pastry cutter to cut the dumpling strips.
5. A long-handled ladle to skim and serve.
6. A large, shallow pan or tray to cool the cooked chicken.
7. Tongs to safely remove chicken pieces.

How to Make Brenda Gantt Chicken and Dumplings

1. Dumpling Dough Preparation: Sift 3 cups of flour into a bowl. Make a well in the center and add 2 tablespoons of shortening. Gradually mix in 1 to 1.5 cups of cold buttermilk until the dough is stiff and not sticky.

Divide the dough into balls, cover them, and refrigerate overnight. Roll each ball to ⅛ inch thick. Cut the rolled dough into 1-inch-wide, 2- to 3-inch-long strips.

2. Boil the Chicken: Put chicken thighs and legs in a stockpot. Cover the chicken with water and add 1-2 teaspoons of salt and 1 teaspoon of pepper. Bring it to a boil. Then, simmer with the lid partly on for 1.5 to 2 hours until the chicken is tender.

Take out the chicken and add 2-3 tablespoons of butter to the broth. Taste and adjust the seasoning, adding more water if needed.

3. Drop Dumplings in Broth: Bring the broth to a boil. Add the dumpling strips one at a time. Cook them for 8-10 minutes, stirring gently until they are fully cooked. Take the bones out of the chicken and put the meat back in the pot.

Serve the mixture in bowls, making sure each includes plenty of broth, dumplings, and chicken.

How to Fix Common Dumpling Problems

Dumplings Turn Tough or Chewy: Overworking the dough can make dumplings tough or chewy. Mix the flour and buttermilk just until smooth. Too much kneading creates gluten. Using self-rising flour can also change the texture.

Keep Dumplings from Falling Apart: If dumplings fall apart, the dough is probably too soft or wet. It should be stiff enough to hold its shape. Add more flour if the dough sticks to the board.

Thicken the Broth Properly: Dumplings make the broth thicker by releasing starch. If the broth is too thin after cooking, simmer it uncovered for a few more minutes. Don’t add flour or cornstarch directly, as this can make it gummy.

Adjust Bland Broth: Always taste the broth before adding dumplings so that you can season it properly. If it needs more flavor, add salt a little at a time and taste again. A tablespoon of butter and a pinch of white pepper can also improve the flavor.

Best Side Dishes and Drinks to Serve Alongside

This dish is a full meal on its own, but can be served with simple sides like deviled eggs, sliced tomatoes, fresh vegetables, cornbread, Southern green beans, or a cucumber-and-onion salad with vinegar and sugar. For a heartier meal, you can add buttered biscuits or creamed corn.

Sweet iced tea is the classic Southern drink that goes well with this dish. Unsweetened tea with lemon or fresh lemonade also balances the richness of the broth.

To make this easier on busy weeknights, prepare the dumpling dough ahead of time and refrigerate it. On the day you plan to serve, reheat the precooked chicken thighs in broth, season them, then boil and drop in the dumplings. This whole process takes about 30 minutes.

How to Store, Freeze, and Reheat Leftovers

Let the pot cool completely before storing it. Place any leftovers in an airtight container in the refrigerator. The dumplings will soak up the broth and may get thicker, which is normal and still tastes good. Some people even like the dish more the next day. You can keep leftovers in the fridge for up to 3 days.

If you want to freeze chicken and dumplings, keep in mind that the dumplings may become soft and break apart when thawed. For best results, freeze the broth and chicken separately from the dumplings. When you’re ready to eat, reheat the broth until it’s boiling and make fresh dumplings.

If you choose to freeze the whole dish, use a freezer-safe container and eat it within one month. To reheat, warm it on the stovetop over medium-low heat, adding water or broth as needed. If you use a microwave, cover it loosely and heat in one-minute intervals, stirring each time to prevent the dumplings from becoming rubbery.

Slow Cooker, Instant Pot Cooking Options

Slow Cooker Version: To make chicken and dumplings in a slow cooker, first place bone-in chicken thighs and legs in the pot. Add water, salt, pepper, and one tablespoon of butter. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.

After that, take out the chicken and taste the broth. Adjust the seasoning as needed. Next, increase the heat to high, add strips of fresh dumpling dough, cover, and cook for 25-30 minutes. Check the dumplings every 10 minutes until they are done.

Instant Pot Version: Sauté chicken in water with salt and pepper until it simmers. Close the lid and cook on high pressure for 20 minutes. Let the pressure release naturally for 10 minutes. Take out the chicken and boil the broth using the sauté function. Add the dumplings and cook, uncovered, for 8-10 minutes.

Prepare the dumpling dough in advance and use chicken thighs for a richer flavor. Add butter and salt early to improve the broth.

Brenda Gantt Chicken and Dumplings Recipe that you should take your time with. Slowly simmering the chicken brings out flavors that quick methods can’t match. Rolling the dough thin, making the broth from scratch, and seasoning it properly are key steps that make the dish taste authentic.

Once you try making it yourself, you’ll see why this dish has been a staple in Southern homes for generations.