Southern Chicken and Dumplings Recipe

Chicken: The main protein of the dish, providing a rich, savory flavor.

Water: Used to create the broth in which the chicken and dumplings will cook.

Salt: Enhances the flavor of both the chicken and the dumplings.

Black pepper: Adds a subtle heat and depth to the broth.

All-purpose flour: The base for the dumplings, giving them structure and texture.

Baking powder: A leavening agent that helps the dumplings rise and become fluffy.

Milk: Adds moisture to the dumpling dough, making it tender.

Melted butter: Adds richness and flavor to the dumpling dough.

When making dumplings, ensure the dough is not overmixed. Overmixing can lead to tough dumplings. Stir just until the ingredients are combined to keep them light and fluffy.

• whole cut into pieces chicken - Substitute with bone-in chicken thighs and drumsticks: They provide similar flavor and texture, and are often more affordable and easier to find.

• water - Substitute with chicken broth: Adds more depth and richness to the dish.

• salt - Substitute with sea salt: Offers a slightly different mineral content and flavor profile.

• black pepper - Substitute with white pepper: Provides a similar heat but with a slightly different flavor, and won't add black specks to the dish.

• all-purpose flour - Substitute with whole wheat flour: Adds a bit more fiber and a nuttier flavor, though the texture may be slightly denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with kosher salt: Has a coarser texture and a slightly different flavor, but works well in most recipes.

• milk - Substitute with buttermilk: Adds a tangy flavor and makes the dumplings fluffier.

• melted butter - Substitute with vegetable oil: Provides a similar fat content and moisture, though the flavor will be slightly different.

• Allow the chicken and dumplings to cool completely before storing. This helps prevent condensation, which can make the dumplings soggy.

• Transfer the chicken and dumplings to an airtight container. Make sure the container is large enough to hold the broth and dumplings without squishing them.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the chicken and dumplings fresh and safe to eat.

• For longer storage, place the airtight container in the freezer. The chicken and dumplings can be frozen for up to 3 months without losing much of their texture or flavor.

• When ready to reheat, thaw the frozen chicken and dumplings in the refrigerator overnight. This gradual thawing helps maintain the quality of the dumplings.

• Reheat the chicken and dumplings on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the dumplings from sticking to the bottom of the pot.

• If the broth has thickened too much during storage, add a splash of chicken broth or water to reach the desired consistency.

• Avoid reheating the chicken and dumplings in the microwave if possible, as this can make the dumplings rubbery. If you must use a microwave, heat in short intervals and stir frequently.

• Label your containers with the date of storage. This helps you keep track of how long the chicken and dumplings have been stored and ensures you consume them while they are still at their best quality.

• Stovetop Method:

  1. Place the leftover Southern chicken and dumplings in a large pot.
  2. Add a splash of chicken broth or water to prevent sticking and to keep the dish moist.
  3. Heat over medium-low heat, stirring occasionally, until the chicken and dumplings are heated through, about 10-15 minutes.

• Microwave Method:

  1. Transfer a portion of the Southern chicken and dumplings to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until thoroughly warmed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Southern chicken and dumplings in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 20-25 minutes, or until the chicken and dumplings are heated through.

• Slow Cooker Method:

  1. Transfer the Southern chicken and dumplings to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the dish is warmed through.

• Steam Method:

  1. Place the Southern chicken and dumplings in a heatproof dish that fits inside a steamer basket.
  2. Fill a pot with a couple of inches of water and bring to a simmer.
  3. Place the steamer basket over the simmering water, cover, and steam for about 10-15 minutes, or until heated through.

• Large pot: Used to cook the chicken and simmer the broth.

• Tongs: Handy for removing the cooked chicken from the pot.

• Cutting board: Provides a surface to shred the chicken once it has cooled.

• Knife: Essential for shredding the cooked chicken.

• Mixing bowl: Used to combine the flour, baking powder, salt, milk, and melted butter to form the dough.

• Measuring cups: Necessary for accurately measuring the flour, milk, and melted butter.

• Measuring spoons: Used to measure the salt, pepper, and baking powder.

• Wooden spoon: Useful for stirring the dough mixture.

• Spoon: For dropping spoonfuls of dough into the simmering broth.

• Lid: To cover the pot while the dumplings cook.

• Ladle: For serving the chicken and dumplings hot.

Use rotisserie chicken: Save time by using a store-bought rotisserie chicken instead of cooking a whole chicken from scratch.

Pre-mix dry ingredients: Combine flour, baking powder, and salt ahead of time and store in an airtight container.

Quick broth: Use pre-made chicken broth to skip the step of boiling the chicken and save time.

Instant dumplings: Use pre-made biscuit dough instead of making dumplings from scratch.

Shred chicken in advance: Shred the chicken ahead of time and store it in the fridge until ready to use.