There’s nothing quite like the comforting embrace of fried chicken and dumplings. This recipe brings together crispy, golden fried chicken with fluffy, tender dumplings in a rich, savory broth that’s sure to warm your soul.
Why This Recipe Works
- The buttermilk marinade ensures the chicken is juicy and flavorful.
- A perfect blend of spices gives the fried chicken its irresistible crunch.
- Homemade dumplings absorb the broth’s flavors, creating a harmonious dish.
- Slow simmering melds the flavors together beautifully.
- It’s a one-pot wonder, making cleanup a breeze.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup buttermilk
- 1 whole chicken, cut into pieces
- 4 cups chicken broth
- 2 cups water
- 2 cups all-purpose flour (for dumplings)
- 1/2 tsp baking powder
- 1/2 tsp salt (for dumplings)
- 3/4 cup milk (for dumplings)
Equipment Needed
- Large mixing bowl
- Deep fryer or large skillet
- Slotted spoon
- Large pot
- Mixing spoon
Instructions
Marinate the Chicken
Combine the chicken pieces with buttermilk in a large bowl, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight for best results. This step is crucial for tender, flavorful chicken.
Prepare the Dredge
In another large bowl, mix together 2 cups flour, salt, pepper, paprika, garlic powder, and onion powder. This blend will give your chicken that signature crispy coating we all love.
Fry the Chicken
Heat oil in a deep fryer or large skillet to 375°F. Dredge each marinated chicken piece in the flour mixture, shaking off excess. Fry in batches until golden brown and cooked through, about 15 minutes per side. Drain on paper towels.
Make the Dumplings
In a bowl, combine 2 cups flour, baking powder, and salt. Gradually add milk, stirring until a soft dough forms. Drop spoonfuls of dough into simmering broth. Cover and cook for 15 minutes without lifting the lid, allowing the dumplings to puff up beautifully.
Combine and Serve
Add the fried chicken to the pot with dumplings and broth. Simmer gently for 10 minutes to let the flavors meld. Serve hot, garnished with fresh herbs if desired.
Tips and Tricks
For the crispiest chicken, let the dredged pieces sit for 10 minutes before frying. This allows the coating to adhere better. When making dumplings, resist the urge to peek; keeping the lid on ensures they cook evenly. For a richer broth, use homemade chicken stock. If you’re short on time, store-bought rotisserie chicken can be a quick substitute, though frying your own is worth the effort.
Recipe Variations
- Add vegetables like carrots and celery to the broth for extra nutrition and flavor.
- For a spicy kick, incorporate cayenne pepper into the chicken dredge.
- Use gluten-free flour blends to make this recipe celiac-friendly.
- Experiment with herbs like thyme or rosemary in the dumpling dough for an aromatic twist.
- Try baking the chicken instead of frying for a lighter version.
Frequently Asked Questions
Can I use chicken breasts instead of a whole chicken?
Absolutely! Chicken breasts work well, though they may cook faster than other pieces. Adjust frying time accordingly to avoid drying them out.
How can I tell when the dumplings are done?
The dumplings are ready when they’re puffed up and no longer doughy in the center. A toothpick inserted should come out clean.
Can I make this recipe ahead of time?
Yes, though the dumplings are best served fresh. You can prepare the chicken and broth in advance, then add dumplings when ready to serve.
Summary
This fried chicken and dumplings recipe is a hearty, comforting dish perfect for any occasion. With juicy chicken, fluffy dumplings, and a savory broth, it’s sure to become a favorite.
