There’s nothing quite like a bowl of warm, comforting chicken and dumplings, and Brenda Gantt’s version is the gold standard of Southern cooking. When her granddaughter requested this beloved dish before heading back to college, Brenda shared her timeless recipe step by step-complete with charming stories, practical tips, and that unmistakable Southern hospitality.
If you’ve ever watched Brenda in her cozy kitchen, you know she keeps it real, teaching us that great food doesn’t have to be complicated. With just a few simple ingredients, plenty of patience, and love, you can make a pot of chicken and dumplings that will transport you right back to Grandma’s table. This recipe is perfect for family gatherings, Sunday suppers, or any time you crave hearty, old-fashioned comfort food.
Ready to learn how to cook chicken until it “falls off the bone” and roll out perfect dumplings? Let’s dive into Brenda’s tried-and-true method for the most tender, flavorful chicken and fluffy dumplings you’ve ever tasted!
What Does Brenda Gantt Chicken and Dumplings Taste Like?
Brenda Gantt’s chicken and dumplings are pure comfort in a bowl. The slow-cooked chicken creates a rich, savory broth with deep flavor, thanks to hours of gentle simmering. Every bite of chicken is incredibly tender-so tender it literally falls off the bone-while the homemade dumplings soak up all that delicious broth, turning them into soft, pillowy morsels of goodness.
The dumplings themselves are rustic and hearty, with a subtle buttery taste and just the right amount of chew. As they cook in the bubbling broth, they thicken the soup into a creamy, velvety texture that warms you from the inside out. There’s a hint of saltiness and a richness that comes only from cooking with love-and a whole lot of patience.
If you grew up eating Southern comfort food, this dish will taste like home. If you didn’t, it might just become your new favorite classic. This is the kind of meal that brings people together and has everyone asking for seconds.
Brenda Gantt Chicken and Dumplings Ingredients
Here’s the list of Ingredients you’ll need to make this Brenda Gantt Chicken and Dumplings Recipe
For the Chicken & Broth:
- 1 whole chicken (about 4–5 lbs.), cleaned
- Neck, liver, heart (from chicken cavity)
- 8-10 cups water
- 1 tbsp. salt
For the Dumplings:
- 4 cups White Lily all-purpose flour (sifted)
- ¾ cup solid shortening or lard
- 1½ cups buttermilk (adjust as needed)
- Additional flour for kneading and rolling
Optional Sides:
- Sliced carrots
- Butter
- Brown sugar
- Green beans
- Garlic
- Cooking oil
Kitchen Utensil You’ll Need
- Large stockpot and Rolling pin
- Large bowl for dumpling dough
- Spatula or knife for cutting dumplings
- Slotted and Wooden spoon
- Cutting board and Colander
Prep time: 45 minutes
Cook time: 2.5–3 hours
Total time: ~3.5 hours
Yield: Serves 6–8 hungry souls
Copycat Brenda Gantt Chicken and Dumplings Recipe
Simply follow the steps given below to make your Brenda Gantt Chicken and Dumplings at home
1. Boil the Chicken
Place the cleaned chicken (including neck, liver, heart) in a large stockpot with water and salt. Bring to a boil over high heat. Reduce heat to a gentle simmer and cook uncovered for about 2 hours, turning the chicken halfway through until meat is falling off the bone.
2. Debone the Chicken
Carefully remove chicken from broth. Let it cool slightly. Using your fingers, separate meat from bones, checking carefully for tiny bones. Set meat aside; strain and reserve the broth.
3. Make Dumpling Dough
In a large bowl, add sifted flour. Make a well in the center. Add shortening and buttermilk. Mix with your hands until dough forms, adding more flour as needed to make a stiff, non-sticky dough.
4. Roll & Cut Dumplings
Flour your work surface and hands. Roll dough to about ⅛-inch thickness. Cut into strips or squares with a spatula or knife.
5. Cook Dumplings
Bring reserved broth back to a rolling boil. Drop dumplings into the center of the pot one at a time. Stir gently after each batch to prevent sticking. Continue until all dumplings are in. Cook for 15 minutes, stirring occasionally, until dumplings are cooked through.
6. Add Chicken Back
Return deboned chicken to the pot. Stir to combine. Cook for 5 more minutes, then turn off the heat.
7. Optional Sides
Boil carrot slices separately; finish with butter and brown sugar. For green beans, cook with a little oil, then season with garlic and salt.
Some Tasty Ways To Customize and Serve This Brenda Gantt Chicken and Dumplings
1. With Sweet Buttered Carrots
We love ladling the chicken and dumplings into bowls and serving them alongside tender carrot coins cooked in butter and a sprinkle of brown sugar. The sweetness of the carrots balances the savory richness perfectly.
2. Over Creamy Mashed Potatoes
Trust us on this one: spooning chicken and dumplings over a bed of homemade mashed potatoes makes for the most comforting, stick-to-your-ribs meal ever.
3. With Southern-Style Green Beans
We always simmer green beans with a bit of oil, garlic, and a pinch of salt until tender, then pile them next to our steaming bowl of dumplings. It’s a classic Southern combination that never fails.
4. Paired with Buttery Cornbread
There’s nothing like sopping up that rich broth with a warm slice of cornbread slathered in butter. We’ve done this more times than we can count-and it’s always a hit!
5. With Fried Okra on the Side
For a crispy, salty contrast, we love serving chicken and dumplings with a generous helping of golden-fried okra. It adds texture and a true taste of the South.
6. With a Light Garden Salad
Sometimes, we like to balance out the hearty dumplings with a fresh salad of crisp lettuce, cucumbers, and tomatoes tossed in a simple vinaigrette. It cuts the richness beautifully.
7. Alongside Steamed Broccoli
We’ve found that lightly steamed broccoli makes a great green side to round out the meal, adding a fresh crunch and a pop of color.
8. With Warm Biscuits for Dipping
Homemade White Lily Buttermilk Biscuits and chicken and dumplings go together like peanut butter and jelly. We love tearing a biscuit apart and dunking it straight into the creamy broth.
9. Topped with Freshly Cracked Black Pepper
Right before serving, we always give the bowls a few turns of the pepper mill. The extra kick of spice wakes up the flavors-try it, you won’t regret it!
10. With Sweet Iced Tea to Drink
No Southern meal is complete without a tall glass of sweet iced tea. We find it’s the perfect refreshing companion to wash down every comforting bite of chicken and dumplings.
Some Tips on This Brenda Gantt Chicken and Dumplings Recipe
1. Wash your chicken really good.
Get your chicken clean before you cook it. Rinse it with water so it’s nice and fresh.
2. Use a big pot.
Your chicken needs space to swim! A big pot helps the chicken cook better.
3. Don’t rush cooking the chicken.
Let your chicken boil for a long time so it gets soft. It should fall off the bone.
4. Take the bones out slow.
Use your hands to feel for tiny bones. We don’t want any bones in our dumplings.
5. Use lots of flour on your table.
When you roll your dumpling dough, put flour on the table so it doesn’t stick.
6. Make your dumplings thin.
Roll your dough thin like paper. That way, your dumplings cook fast and taste yummy.
7. Drop dumplings in boiling soup.
Wait for your broth to bubble big before you put your dumplings in.
8. Stir gentle, not fast.
After adding dumplings, stir slow so they don’t break apart.
9. Taste the broth.
Before you finish, taste your soup. If it needs more salt, add a little.
10. Eat while it’s hot!
Chicken and dumplings are best when warm. Share with your family and smile big!
How to Store and Reheat Brenda Gantt Chicken and Dumplings
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or chicken broth if needed to loosen the consistency.
Brenda Gantt Chicken and Dumplings Recipe
Ingredients
- 1 whole chicken about 4–5 lbs., cleaned
- Neck liver, heart (from chicken cavity)
- 8-10 cups water
- 1 tbsp. salt
- 4 cups White Lily all-purpose flour sifted
- ¾ cup solid shortening or lard
- 1½ cups buttermilk adjust as needed
- Additional flour for kneading and rolling
- Sliced carrots
- Butter
- Brown sugar
- Green beans
- Garlic
- Cooking oil
Instructions
- Place the cleaned chicken (including neck, liver, heart) in a large stockpot with water and salt. Bring to a boil over high heat. Reduce heat to a gentle simmer and cook uncovered for about 2 hours, turning the chicken halfway through until meat is falling off the bone.
- Carefully remove chicken from broth. Let it cool slightly. Using your fingers, separate meat from bones, checking carefully for tiny bones. Set meat aside; strain and reserve the broth.
- In a large bowl, add sifted flour. Make a well in the center. Add shortening and buttermilk. Mix with your hands until dough forms, adding more flour as needed to make a stiff, non-sticky dough.
- Flour your work surface and hands. Roll dough to about ⅛-inch thickness. Cut into strips or squares with a spatula or knife.
- Bring reserved broth back to a rolling boil. Drop dumplings into the center of the pot one at a time. Stir gently after each batch to prevent sticking. Continue until all dumplings are in. Cook for 15 minutes, stirring occasionally, until dumplings are cooked through.
- Return deboned chicken to the pot. Stir to combine. Cook for 5 more minutes, then turn off the heat.
- Boil carrot slices separately; finish with butter and brown sugar. For green beans, cook with a little oil, then season with garlic and salt.
Video
Notes
Common Queries on This Brenda Gantt Chicken and Dumplings Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt Chicken and Dumplings that people often ask.
1. Is Brenda Gantt a chef?
Brenda Gantt isn’t a classically trained chef, but she’s absolutely a cooking legend! She’s a retired schoolteacher from Alabama who shares her authentic Southern recipes online. Her hands-on experience in the kitchen, along with decades of cooking for family and friends, makes her one of the best home cooks we’ve ever seen-and we think that’s even better than a formal title.
2. What is a good thickener for chicken and dumplings?
From our experience, the best thickener for chicken and dumplings is the dumplings themselves! As they cook in the rich broth, they naturally release a bit of starch that thickens everything beautifully. But if you like it extra creamy, you can whisk a tablespoon of flour or cornstarch with a little cold water and stir it into the simmering broth near the end.
3. What are the three components of dumplings?
Brenda’s dumplings keep it simple: flour, fat, and liquid. We’ve found that all-purpose flour gives the right structure, solid shortening (or lard) adds tenderness, and buttermilk provides moisture and a slight tang. These three ingredients come together to make soft, hearty dumplings every time.
4. How do you know when dumplings are done cooking?
We’ve learned that dumplings are ready when they’re no longer doughy in the center-about 15 minutes of simmering at a rolling boil. They’ll look puffed and slightly firm, and you can cut one open to make sure it’s cooked through.
5. Can I use store-bought chicken broth instead of boiling a whole chicken?
Yes, you can, but we’ve found nothing compares to the rich, homemade flavor you get from boiling a whole chicken with its bones. That broth is liquid gold! If you’re short on time, store-bought broth will work-just add some cooked shredded chicken to keep it hearty.
6. Why does Brenda cook the chicken for 2 hours?
Cooking the chicken low and slow for around 2 hours ensures the meat becomes incredibly tender and the broth is deeply flavorful. Trust us-if you rush it, you’ll miss out on the soul of this dish.
7. How do you keep dumplings from sticking together?
Our best tip is to drop dumplings into the pot one at a time while the broth is at a rolling boil. Give them a gentle stir after each batch to keep them separated, and don’t overcrowd the pot.
8. Can you make the dumpling dough ahead of time?
Yes! We’ve often mixed and rolled the dough a few hours before dinner, then stored it in the fridge. Just bring it to room temperature before cutting and dropping into the pot so they cook evenly.
9. What kind of flour does Brenda use for her dumplings?
From our experience following her steps, Brenda uses White Lily all-purpose flour. It’s a Southern favorite because it’s milled from soft wheat, making the dumplings tender instead of tough.
10. What sides go well with chicken and dumplings?
We love serving this dish with simple sides like sweet glazed carrots, green beans sautéed with garlic, or even classic Southern cornbread. These sides complement the hearty dumplings perfectly and round out the meal.
Brenda Gantt’s chicken and dumplings recipe is a Southern treasure-simple ingredients, slow cooking, and a lot of heart make it unforgettable. Whether you’re cooking for your family or sharing with friends, this dish will fill your home with warmth and your table with smiles.
Ready to bring this comforting classic to your kitchen? Gather your ingredients, follow Brenda’s steps, and let the magic happen. Happy cooking, y’all! Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
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This looks absolutely delicious. Can’t wait to try it over the weekend!