Cracker Barrel Chicken and Dumplings Copyc
This copycat recipe delivers the comforting warmth of Cracker Barrel's classic chicken and dumplings. It features tender, homemade buttermilk dumplings simmered in a savory chicken broth with shredded cooked chicken, creating a hearty and satisfying Southern-inspired meal perfect for any occasion.
Equipment
- 1 Large Pot For simmering broth and cooking dumplings
- 1 Mixing Bowl For preparing dumpling dough
- 1 Measuring Cups and Spoons
- 1 Whisk or fork For mixing dry ingredients
- 1 Knife or Pastry Blender For cutting butter into flour and cutting dumplings
Ingredients
Main
- * 2 cup flour
- * 1/2 teaspoon baking powder
- * 1 pinch salt
- * 2 tablespoon butter
- * 1 cup buttermilk
- * 2 quart chicken broth
- * 3 cup cooked chicken
Instructions
- In a mixing bowl, combine the flour, baking powder, and a pinch of salt.
- Cut the butter into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
- Gradually add the buttermilk and mix gently until a soft, shaggy dough forms; do not overmix.
- Lightly flour a clean surface and roll out the dough to about 1/4-inch thickness.
- Using a knife or pizza cutter, cut the dough into desired dumpling shapes, such as strips or squares.
- Bring the chicken broth to a gentle simmer in a large pot over medium heat.
- Carefully drop the prepared dumplings into the simmering broth, one by one, ensuring they do not stick together.
- Cover the pot and simmer for 10-15 minutes, or until the dumplings are cooked through and have expanded (they should float when done).
- Stir in the cooked chicken and heat through for a few minutes until warmed.
- Taste and adjust seasoning with salt and pepper as needed before serving hot.
Notes
For optimal flavor, use homemade chicken broth or a high-quality store-bought option. Avoid overworking the dumpling dough; a light hand ensures tender, fluffy dumplings rather than dense, chewy ones. When dropping dumplings, ensure the broth is at a gentle simmer, not a rolling boil, to prevent them from breaking apart. Cook until they float and are tender. Consider adding sautéed mirepoix (onions, carrots, celery) to the broth for an additional layer of aromatic depth. Adjust seasoning (salt, pepper) at the end, as broth can vary in sodium content.