- 1 cup buttermilk, just under a full cup (you can use regular milk if needed)
- ½ teaspoon baking powder
- 3 cups cooked chicken
- 2 liters chicken broth
- 2 tablespoons butter
- 2 cups flour
- 1 pinch of salt
Chicken pot and pancakes. A cup of sweet tea. It’s a meal that any Kentucky person would be proud to eat and happy to sit on. And it is not difficult to do so. Come on, I’ll show you how.
In a bowl, combine flour, baking powder, and salt. Cut the butter into the dry ingredients using a fork or pastry blender. Add the milk and mix with a fork until the dough forms a ball.
Heavy flour work surface. You will need a rolling pin and something to slice the dumplings with. I like to use a pizza cutter. I also like to use a small spoon to lift the dumplings off the cutting surface.
Roll out the dough thinly using a rolling pin sprinkled with flour. Dip the cutter in the flour and cut the dumplings into about 2″ x 2″ squares. It’s okay for them not to be subtle. Just an eyeball. Some will be bigger, some smaller, and some funny.
Use the spoon sprinkled with flour to place it in a dish filled with flour. Just keep flouring between layers of dumplings.
To cook it, bring the broth to a boil. Drop the dumplings in, one at a time, stirring as you add them. The extra flour will help thicken the broth. Cook them for 15-20 minutes or until they no longer taste like dough. Add the cooked chicken to the pot and you’re done!
3 thoughts on “Cracker Barrel chicken n’ dumplings”
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