Brenda Gantt Chicken and Dumplings Recipe

As with many popular recipes, there are countless ways to make chicken and dumplings.

Every home cook has their own take on it, and each one holds a little family story. Even though chicken and dumplings look different depending on where you live, they always mean one thing – comfort and warmth in a bowl.

On YouTube and social media, the Brenda Gantt Chicken and Dumplings Recipe has become one of the most viral homemade dishes.

I saw her video going viral all over TikTok and other social platforms, and it instantly made me curious to try Brenda Gantt Chicken and Dumplings Recipe in my own kitchen.

Most Southern-style homemade chicken and dumplings start with tender chicken cooked in creamy broth.

Some folks make thick noodle-style dumplings, while others like them soft and fluffy like biscuits. But this version stands out because it’s made with simple, cheap ingredients and old-fashioned heart.

Why Is It Called Chicken and Dumplings?

The name tells you exactly what is in the pot! It is a simple, descriptive name for a classic dish.

You have your chicken, which is the main protein, and your dumplings, which are the soft, doughy parts. The word “dumpling” is used for many different foods around the world.

In this case, it refers to pieces of dough that are boiled in the broth with the chicken. They soak up all the delicious flavor and become one of the best parts of the meal.

Brenda Gantt Chicken and Dumplings Recipe Ingredients

For the Chicken and Broth:

• 3 large chicken legs – Chicken legs are one of the most affordable cuts of meat available at the store. Chicken legs have dark meat that stays moist and tender during cooking. The bones and skin add tons of flavor to the broth. It’s fine to swap in chicken thighs, a whole chicken cut into pieces, or even leftover rotisserie chicken (though the broth will need to be made separately).
• Water – Use enough to fully cover the chicken in the pot. The water turns into the base of the broth and draws out all the rich flavors from the chicken, bones, and seasonings. It’s possible to replace water with low-sodium chicken broth for a deeper flavor, but water works great and keeps the recipe budget-friendly.
• 2 tablespoons butter – Butter adds richness and a smooth mouthfeel to the broth. It also helps blend the flavors evenly throughout the dish. Margarine or cooking oil serves as an alternative, though butter gives that classic taste.
• Salt – Add salt to taste. It enhances all the natural flavors in the chicken and broth. Start with about 1–2 teaspoons and adjust as needed. Regular table salt or sea salt both work well.
• Black pepper – Add pepper to taste. It gives the broth a gentle heat and depth. Freshly ground pepper provides a stronger flavor, but pre-ground works just fine. Begin with 1 teaspoon and adjust when serving.
• Optional: 1 chicken bouillon cube – Add only if the broth needs an extra boost of flavor after diluting with more water. Bouillon cubes are inexpensive and packed with concentrated chicken flavor. Bouillon granules make a good alternative, or leave it out if the broth already tastes rich enough.

For the Dumplings:

• Self-rising flour – About 2 cups, though the amount can vary depending on how many dumplings are desired. Self-rising flour already includes baking powder and salt, which help make the dumplings tender. It’s easy to replace with all-purpose flour by adding 1 teaspoon of baking powder and ½ teaspoon of salt per cup of flour.
• Ice water – About ½ to ¾ cup. The cold temperature keeps the dough from becoming too soft or sticky. Ice water also makes it easier to roll the dumplings thin. Very cold tap water from the refrigerator will also do the trick, though ice water works best.
• All-purpose flour for dusting – This prevents the dough from sticking to the counter and rolling pin. Keep a small bowl of flour nearby for easy use.

Essential Kitchen Equipment

1. Large pot with lid – For boiling the chicken
2. Slotted spoon or tongs – To remove the chicken safely
3. Large mixing bowl – For mixing the dumpling dough
4. Rolling pin – To roll out the dough thin
5. Sharp knife – To cut the dumplings into strips
6. Cutting board or clean counter – Work surface for rolling the dough
7. Measuring cups and spoons – To measure ingredients accurately
8. Wooden spoon – For stirring the broth and dumplings

How To Make Brenda Gantt Chicken and Dumplings

Step 1 | Cook the Chicken

Place the chicken legs in your large pot. Cover them completely with water. Add the butter, a good pinch of salt, and a generous amount of black pepper. Bring the water to a boil over high heat.

Then, reduce the heat to a gentle simmer. Let the chicken cook for a long time, about an hour or more.

You will know it is ready when the meat is so tender it falls off the bone easily.

Step 2 | Prepare the Broth

Carefully remove the chicken legs from the pot and place them on a plate to cool. Do not throw out the broth! This is your flavorful liquid for the dumplings. Look at how much broth you have.

If it does not seem like enough to cook all the dumplings, you can add a little more water to the pot.

Taste the broth. If it needs more flavor, you can add another pinch of salt or even a chicken bouillon cube for a stronger taste.

Step 3 | Make the Dumpling Dough

While the chicken is cooling, make your dough. Put your self-rising flour into a mixing bowl.

Slowly pour in the ice water, a little bit at a time. Stir with a fork until the flour starts to come together into a shaggy dough. You may not need all the water.

Once it starts to form a ball, use your hands to knead it a few times right in the bowl until it is smooth.

Step 4 | Roll and Cut the Dumplings

Sprinkle a clean counter or cutting board with a little flour. Place your ball of dough on it.

Use your rolling pin to roll the dough out. Make it thin as possible.

This is important for light dumplings. Once it is thin, use your knife or pizza cutter to cut the dough into small, thin strips.

Step 5 | Cook the Dumplings

Bring the broth in your pot back to a rolling boil. This means it should be bubbling actively.

Drop the dumpling strips into the boiling broth one by one so they do not stick together. Stir gently as you add them.

Once all the dumplings are in, you can reduce the heat to medium. Let them cook for about 15 minutes. Stir the pot occasionally so they cook evenly.

Step 6 | Add the Chicken Back

While the dumplings are cooking, take the cooled chicken and remove the skin and bones.

Shred the meat into bite-sized pieces using your hands or two forks.

Once the dumplings are cooked and tender, add the shredded chicken meat back into the pot.

Stir everything together and let it heat through for a minute or two. Give it a final taste and add more salt or pepper if you like.

Step 7 | Serve and Enjoy

Ladle the hot chicken and dumplings into deep bowls. Make sure each serving gets plenty of the soft dumplings, tender chicken, and savory broth.

Tips for Making Chicken and Dumplings

• Keep the Dough Cold: Use ice water when mixing and handle the dough quickly. Cold dough rolls out easier and keeps dumplings tender.
• Add Dumplings Gradually: Drop them in one by one while the broth is boiling so they don’t stick or clump together.
• Maintain a Gentle Boil: Once all dumplings are added, keep the broth at a steady simmer. A boil that’s too hard can break them apart, while too soft may make them gummy.
• Thicken if Needed: If the broth seems too thin at the end, simmer uncovered for a few minutes to let it naturally reduce and thicken.

What to Serve With Chicken and Dumplings

Brenda Gantt’s Chicken and Dumplings pair perfectly with a few classic Southern sides that turn it into a hearty, comforting meal.

A warm slice of buttery cornbread is a must, perfect for soaking up the rich, creamy broth. Add a drizzle of honey or a pat of butter for extra flavor.

To balance the richness, serve a fresh garden salad with crisp lettuce, tomatoes, cucumbers, and a touch of ranch dressing.

For a true Southern touch, slow-cooked green beans with bits of bacon and onion make a flavorful side, while a scoop of creamed corn adds a subtle sweetness.

Mashed potatoes are another great addition – spoon some of the savory broth over the top for a comforting finish.

Homemade biscuits are perfect for dipping into the broth, just as Brenda suggests.

To complete the meal, a warm peach cobbler makes an ideal Southern dessert with its buttery crust and juicy peaches.

Serve it with a scoop of vanilla ice cream or enjoy it as is. And, of course, a glass of cold sweet tea ties everything together for this Southern comfort meal.

Make-Ahead and Storage

Make-Ahead: Chicken can be boiled and broth prepared a day in advance. Store chicken and broth separately in the refrigerator.

Dumpling dough should be made fresh before cooking for best texture. Deboning the chicken ahead of time saves effort on the cooking day and speeds up meal preparation.

Storage: Leftover chicken and dumplings should be kept in an airtight container in the refrigerator for 3–4 days.

Dumplings will absorb broth over time, making the mixture appear thicker and less soupy. This change in consistency is normal and does not affect flavor.

Reheat: Reheat chicken and dumplings on the stovetop over medium-low heat, stirring gently to prevent sticking. Add small amounts of water or broth as needed to restore desired consistency.

For individual portions, the microwave can be used for 2–3 minutes, stirring halfway. Additional liquid may be required if the mixture becomes too thick.

Brenda Gantt Chicken and Dumplings Recipe FAQs

1. Can you make chicken and dumplings without chicken broth?

Yes! Boil chicken legs with skin, bones, butter, salt, and pepper to make homemade broth. Long cooking releases rich flavor.

Optional: add a bouillon cube if needed. This natural broth is cost-effective and gives dumplings a deep, delicious taste.

2. What are some common mistakes when making chicken and dumplings?

Undercooking chicken, adding dumplings before a rolling boil, thick dough, weak broth, or using cold chicken. Roll dumplings thin, cook chicken fully, and boil properly for tender, flavorful results without sticking, sinking, or heaviness.

3. What is the secret to flavorful chicken dumplings?

Cook chicken with skin and bones slowly, season well, and add butter. Dumplings absorb this rich broth, turning simple dough into delicious bites. Taste the broth first—it should be flavorful on its own before adding dumplings.

4. How do you keep dumplings from getting mushy?

Cook dumplings about 15 minutes, roll thin, and stir gently. Serve immediately. Leftovers soften as they sit; reheat gently to avoid breaking. Adjust cooking time to preference – soft or slightly firm dumplings both work.

5. My dumplings turned out gummy. What happened?

Gummy dumplings usually happen for one of two reasons. The first is that the dough was over-mixed. When making the dough, you should mix it only until it comes together.

The second reason could be that the dough was rolled too thick. Thick dumplings do not cook through properly and can have a sticky, gummy center. Remember, thin is best for light dumplings.

6. How can I tell when the dumplings are fully cooked?

The dumplings are done when they are tender and no longer have a raw, floury taste in the middle. They will also change color, becoming more opaque.

A good way to test one is to take a piece out, let it cool for a moment, and then taste it. It should be soft and cooked all the way through. They usually take about 10 to 15 minutes in the boiling broth.

Continue to Content

Brenda Gantt Chicken and Dumplings Recipe

Yield: Serves 6 people

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Cook and enjoy Brenda Gantt Chicken and Dumplings Recipe at home: simple ingredients, rich broth, and soft dumplings.

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Ingredients

For the Chicken and Broth:

• 3 large chicken legs
• Water (enough to cover the chicken in the pot)
• 2 tablespoons butter
• 1–2 teaspoons salt (to taste)
• 1 teaspoon black pepper (to taste)
• Optional: 1 chicken bouillon cube (for extra flavor)

For the Dumplings:

• 2 cups self-rising flour (or substitute with 2 cups all-purpose flour + 2 tsp baking powder + 1 tsp salt)
• ½ to ¾ cup ice water
• Extra all-purpose flour (for dusting the surface)

Instructions

1. Place the chicken legs in your large pot. Cover them completely with water. Add the butter, a good pinch of salt, and a generous amount of black pepper. Bring the water to a boil over high heat. Then, reduce the heat to a gentle simmer. Let the chicken cook for a long time, about an hour or more. You will know it is ready when the meat is so tender it falls off the bone easily.
2. Carefully remove the chicken legs from the pot and place them on a plate to cool. Do not throw out the broth! This is your flavorful liquid for the dumplings. Look at how much broth you have. If it does not seem like enough to cook all the dumplings, you can add a little more water to the pot. Taste the broth. If it needs more flavor, you can add another pinch of salt or even a chicken bouillon cube for a stronger taste.
3. While the chicken is cooling, make your dough. Put your self-rising flour into a mixing bowl. Slowly pour in the ice water, a little bit at a time. Stir with a fork until the flour starts to come together into a shaggy dough. You may not need all the water. Once it starts to form a ball, use your hands to knead it a few times right in the bowl until it is smooth.
4. Sprinkle a clean counter or cutting board with a little flour. Place your ball of dough on it. Use your rolling pin to roll the dough out. Make it thin as possible. This is important for light dumplings. Once it is thin, use your knife or pizza cutter to cut the dough into small, thin strips.
5. Bring the broth in your pot back to a rolling boil. This means it should be bubbling actively. Drop the dumpling strips into the boiling broth one by one so they do not stick together. Stir gently as you add them. Once all the dumplings are in, you can reduce the heat to medium. Let them cook for about 15 minutes. Stir the pot occasionally so they cook evenly.
6. While the dumplings are cooking, take the cooled chicken and remove the skin and bones. Shred the meat into bite-sized pieces using your hands or two forks. Once the dumplings are cooked and tender, add the shredded chicken meat back into the pot. Stir everything together and let it heat through for a minute or two. Give it a final taste and add more salt or pepper if you like.
7. Ladle the hot chicken and dumplings into deep bowls. Make sure each serving gets plenty of the soft dumplings, tender chicken, and savory broth. Cook and enjoy Brenda Gantt Chicken and Dumplings Recipe at home: simple ingredients, rich broth, and soft dumplings.

Nutrition Information:

Serving Size: (Per Serving)
Amount Per Serving: Calories: 420Total Fat: 20gSaturated Fat: 8gCholesterol: 110mgSodium: 640mgCarbohydrates: 28gFiber: 1gProtein: 32g

This Brenda Gantt Chicken and Dumplings Recipe is a true example of how simple ingredients can create something wonderful.

The tender chicken and soft, thin dumplings in a savory broth provide a warm and satisfying meal any day of the week. It is a dish that fills your kitchen with a wonderful smell and your family with a happy, full feeling.