If you are looking for a pure Southern grandma-style comfort in a bowl, then Brenda Gantt Chicken and Dumplings Recipe is all I have to recommend. When I’m thinking of making chicken and dumplings at home, I always come back to this Southern classic made by my favorite home cook, Brenda Gantt. There are so many reasons to love this dish, but the biggest one is how simple and honest it is.
A few months later, on a cool evening, I finally did make the most delicious and exact copycat chicken and dumpling like her. The pot slowly simmered on my stove, and the smell alone made my whole house feel warm and calm.
When I took my first bite, I paused. The dumplings were tender, the broth was rich, and the chicken was so soft it almost melted. Its so perfect that i decided to share there recipe with you.
Today’s post, I’m sharing the Brenda Gantt’s chicken dumpling recipe which you can make at home without any mistake and hassle. You can serve it with warm cornbread to soak up the broth, or with white rice for a complete meal.
What Parts of Chicken Should be Best for This Chicken and Dumplings?
If you’ve watched Brenda Gantt cook, you know she keeps things traditional — and that starts with bone-in, skin-on chicken legs (thigh and drumstick attached). Dark meat is the gold standard here because it brings richness that white meat simply can’t match.
Technically, you can use chicken breasts, but you’ll lose that deep, old-fashioned broth flavor. The bones, skin, and connective tissue slowly melt into the water while cooking, creating a naturally silky broth that no shortcut can truly replicate.
That’s exactly why making this homemade matters. Store-bought rotisserie chicken or boxed broth might save time, but they won’t give you the same full-bodied, slow-cooked taste.
What Kinds of Dumplings Are in This Recipe?
There are many kinds of dumplings, but this copycat recipe uses simple Southern-style rolled dumplings. These are made from self-rising flour and ice water, then rolled paper thin and cut into strips before cooking in boiling broth.
They are flat, soft, and tender, not fluffy like drop dumplings or biscuit-style dumplings. Drop dumplings are scooped by spoon and placed into broth, making them thick and puffy.
Rolled dumplings, like in this recipe, are thinner and soak up rich chicken flavor, making them perfect for beginners to prepare at home.
Perfect For
- Cozy Sunday family dinners
- Cold or rainy days when you want comfort food
- Feeding a crowd without fancy ingredients
- Beginners learning true Southern cooking
- Anyone craving soft, tender homemade dumplings
- Make-ahead meals that reheat beautifully
Brenda Gantt Chicken and Dumplings Ingredients
For the Chicken & Broth
3 large chicken legs (thigh and drumstick attached, skin on) – Bone-in, skin-on legs give the broth deep, rich flavor. Pick fresh, meaty pieces. Organic is great if you can, but regular grocery store chicken works just fine.
6–7 cups water (plus ½–1 cup extra if needed) – Plain water lets the chicken build natural flavor as it cooks. Use filtered water if your tap water has a strong taste.
2 tablespoons butter – Adds a smooth, rich touch to the broth. Unsalted butter like Land O’Lakes is best so you can control the salt level.
1–1½ teaspoons salt (adjust to taste) – Brings out the chicken flavor. Start light since the broth will cook down and get stronger.
1 teaspoon black pepper (plus more for serving) – Gives gentle heat and depth. Fresh ground tastes best, but regular table pepper works fine.
1 chicken bouillon cube (optional) – Use only if the broth needs a flavor boost. Brands like Knorr or Better Than Bouillon work well.
For the Dumplings
2 heaping cups self-rising flour – The key to soft Southern dumplings. White Lily is a favorite for tender results, but any self-rising flour will work.
¾–1 cup ice water (added gradually) – Cold water keeps the dough firm and easy to roll thin. Add slowly so the dough doesn’t get sticky.
Extra flour for rolling surface – Keeps the dough from sticking and helps you roll those dumplings nice and thin.
How To Make Brenda Gantt Chicken and Dumplings
Step 1 | Boil the Chicken
Place the chicken legs into a large pot and cover with about 6–7 cups of water. Add butter, salt, and black pepper. Bring to a boil over medium-high heat, then reduce slightly and continue cooking for a long time until the meat is very tender and falling off the bone. The skin and bones must cook with the meat because they build deep flavor in the broth.
The chicken is ready when it easily separates from the bone with little effort. Finally, remove the chicken from the pot and set aside to cool. Leave the broth in the pot.
Step 2 | Adjust the Broth
Check the amount of broth remaining in the pot. There should be enough liquid for the dumplings to absorb while cooking. If needed, add about ½ to 1 cup water to bring the level up to about halfway up the pot.
Taste the broth. If it tastes too weak after adding water, add one chicken bouillon cube and stir until dissolved. The broth should have a strong chicken flavor but not be overly salty. Bring the broth to a rolling boil while preparing the dumplings.
Step 3 | Make the Dumpling Dough
Place 2 heaping cups of self-rising flour into a mixing bowl.
Fill a measuring cup with ice and water to create very cold water. Gradually add the ice water to the flour, stirring a little at a time. Continue adding small amounts until the mixture forms a soft but workable dough.
The dough should not be sticky or too wet. It must be firm enough to roll out. Cold water helps keep the dough from becoming too soft. Lightly knead the dough in the bowl just until it comes together into a ball.
Step 4 | Roll the Dumplings Paper Thin
Lightly flour a clean surface and rolling pin. Place the dough onto the floured surface. Roll it out as thin as possible—paper thin. Thin dumplings cook better and have the proper tender texture.
If the dough sticks, sprinkle a little flour underneath and continue rolling. Apply firm pressure to achieve a very thin sheet.
Step 5 | Cut the Dumplings
Using a knife or pizza cutter, slice the dough into strips about 1 inch wide, then cut across to form medium-length strips. The shapes do not need to be perfect.
Step 6 | Cook the Dumplings
Ensure the broth is at a full rolling boil before adding dumplings. This is important—if the broth is not boiling, the dumplings may sink and stick to the bottom.
Drop the dumpling strips into the boiling broth, adding several at a time. Stir gently and occasionally to prevent sticking.
Once all dumplings are added, reduce the heat to medium (around medium-low) and allow them to cook for about 15 minutes. Stir occasionally during cooking. The dumplings will become tender and slightly thickened, and the broth will take on a richer consistency.
Step 7 | Debone the Chicken
While the dumplings cook, remove the skin, bones, and any small cartilage pieces from the cooled chicken. Be careful to locate the small thin bone inside the leg along with the large main bone.
Shred or break the meat into bite-sized pieces. Dark meat is preferred for richer flavor. Some soft cartilage (gristle) may be included if desired.
Step 8 | Add Chicken Back to the Pot
Once the dumplings are fully cooked and tender, stir the shredded chicken back into the pot.
If the chicken has cooled completely, allow it to simmer for a few additional minutes until heated through. If still warm, simply stir it in. Taste and adjust salt and pepper if needed.
Step 9 | Serve The Dumpling
Ladle into bowls while hot. The finished dish should be moist and juicy, not dry. The broth should coat the dumplings and chicken generously. Sprinkle freshly ground black pepper on top before serving if you want.
Key Tips & Notes for Creamy Brenda Gantt Dumpling
Roll dumplings thinner than you think — thick dough stays gummy.
I always remind myself to roll the dough almost paper thin. If it looks just right, roll it one more pass. Thin dumplings cook evenly and give that soft, tender Southern texture.
Keep broth boiling before adding dumplings to prevent sticking.
From my experience, this step makes a big difference. If the broth is only simmering, the dumplings can sink and stick to the bottom. A strong rolling boil keeps them floating and separate.
Don’t overcrowd the pot when dropping dumplings; add gradually.
I like to drop in a few strips at a time and give a gentle stir between batches. This simple habit keeps the dumplings from clumping together and helps them cook more evenly.
Taste broth twice: once before dumplings, once at the end.
I always do a quick taste test before adding dumplings, then again right before serving. The flavor changes as it cooks, and this helps you get the seasoning just right.
Dark meat always gives better flavor than white meat.
After trying both, I always go back to chicken legs or thighs. The dark meat stays juicy and gives the broth a deeper, richer taste that really makes this dish shine.
If broth thickens too much, add a splash of hot water.
Dumplings naturally soak up liquid as they sit. When my pot gets too thick, I stir in a little hot water or warm broth to loosen it without watering down the flavor.
Leftovers taste even better the next day.
Honestly, I sometimes look forward to day two even more. The dumplings soak up more of the broth overnight, making the whole dish taste richer and more settled.
What Sides To Serve with Brenda Gantt Chicken Dumplings
Buttery Southern cornbread or her banana bread
A warm wedge of cornbread or banana bread is practically mandatory. The slightly crumbly texture soaks up the rich broth beautifully, and the mild sweetness balances the savory chicken. Serve it warm with a pat of melting butter on the side of the bowl.
Simple green beans with bacon
Tender green beans cooked with a little bacon add smoky contrast to the soft dumplings. The fresh vegetable bite keeps the meal from feeling too heavy while still staying firmly in comfort-food territory.
Fresh cucumber and tomato salad
A chilled, lightly tangy salad brings welcome brightness to the plate. The crisp vegetables cut through the richness of the broth and help balance each spoonful without competing with the main dish.
Classic Southern coleslaw
Creamy but slightly tangy slaw pairs surprisingly well here. Its cool crunch contrasts with the warm, tender dumplings and adds that familiar down-home dinner plate feeling.
Cucumber mint lime lemonade
If you want something fresh to sip, this light lemonade is perfect. The cool cucumber and bright lime flavor help cleanse your palate between bites, and you can serve it over plenty of ice for a crisp finish.
Crispy bacon bits for garnish
For a savory finishing touch, sprinkle a small handful of crispy bacon bits right over the bowl before serving. You’ll get a light smoky crunch that pairs surprisingly well with the soft dumplings and rich broth.
Leftover and Reheating
Leftovers
When I have extras, I let the chicken and dumplings cool, then store them in an airtight container in the fridge for up to 4 days. The dumplings will soak up broth and thicken — that’s totally normal.
Reheating
I like to reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen it. Stir often so nothing sticks. For freezing, store up to 2 months, then thaw overnight in the fridge before warming through.
Brenda Gantt Chicken and Dumplings Recipe (Southern Favourites)
Brenda Gantt Chicken and Dumplings Recipe is my go-to for cozy, homemade Southern comfort. I love how easy it is to make with simple ingredients, and the slow-cooked chicken with soft, tender dumplings always fills the house with amazing smells. This popular recipe from social media favorite Brenda Gantt gives that authentic Southern flavor in about 1 hour 30 minutes total. Serve it with warm cornbread or a fresh green salad, and you’ll have a meal everyone will love.
Ingredients
- 3 large chicken legs (thigh and drumstick attached, skin on)
- 6–7 cups water (enough to cover chicken, plus about ½–1 cup extra later if needed)
- 2 tablespoons butter
- 1–1½ teaspoons salt (adjust to taste)
- 1 teaspoon black pepper (plus more for serving)
- 1 chicken bouillon cube (optional, only if broth needs stronger flavor)
For the Dumplings
- 2 heaping cups self-rising flour
- ¾–1 cup ice water (added gradually)
- Extra flour for rolling surface
Instructions
- Place the chicken legs into a large pot and cover with about 6–7 cups of water. Add butter, salt, and black pepper. Bring to a boil over medium-high heat, then reduce slightly and continue cooking for a long time until the meat is very tender and falling off the bone. The skin and bones must cook with the meat because they build deep flavor in the broth. The chicken is ready when it easily separates from the bone with little effort. Remove the chicken from the pot and set aside to cool. Leave the broth in the pot.
- Check the amount of broth remaining in the pot. There should be enough liquid for the dumplings to absorb while cooking. If needed, add about ½ to 1 cup water to bring the level up to about halfway up the pot. Taste the broth. If it tastes too weak after adding water, add one chicken bouillon cube and stir until dissolved. The broth should have a strong chicken flavor but not be overly salty. Bring the broth to a rolling boil while preparing the dumplings.
- Place 2 heaping cups of self-rising flour into a mixing bowl. Fill a measuring cup with ice and water to create very cold water. Gradually add the ice water to the flour, stirring a little at a time. Continue adding small amounts until the mixture forms a soft but workable dough. The dough should not be sticky or too wet. It must be firm enough to roll out. Cold water helps keep the dough from becoming too soft. Lightly knead the dough in the bowl just until it comes together into a ball.
- Lightly flour a clean surface and rolling pin. Place the dough onto the floured surface. Roll it out as thin as possible—paper thin. Thin dumplings cook better and have the proper tender texture. If the dough sticks, sprinkle a little flour underneath and continue rolling. Apply firm pressure to achieve a very thin sheet.
- Using a knife or pizza cutter, slice the dough into strips about 1 inch wide, then cut across to form medium-length strips. The shapes do not need to be perfect.
- Ensure the broth is at a full rolling boil before adding dumplings. This is important—if the broth is not boiling, the dumplings may sink and stick to the bottom. Drop the dumpling strips into the boiling broth, adding several at a time. Stir gently and occasionally to prevent sticking. Once all dumplings are added, reduce the heat to medium (around medium-low) and allow them to cook for about 15 minutes. Stir occasionally during cooking. The dumplings will become tender and slightly thickened, and the broth will take on a richer consistency.
- While the dumplings cook, remove the skin, bones, and any small cartilage pieces from the cooled chicken. Be careful to locate the small thin bone inside the leg along with the large main bone. Shred or break the meat into bite-sized pieces. Dark meat is preferred for richer flavor. Some soft cartilage (gristle) may be included if desired.
- Once the dumplings are fully cooked and tender, stir the shredded chicken back into the pot. If the chicken has cooled completely, allow it to simmer for a few additional minutes until heated through. If still warm, simply stir it in. Taste and adjust salt and pepper if needed.
- Ladle into bowls while hot. The finished dish should be moist and juicy, not dry. The broth should coat the dumplings and chicken generously. Sprinkle freshly ground black pepper on top before serving if desired.
Nutrition Information:
Serving Size:
4–6 generous bowlsAmount Per Serving: Calories: 420
Brenda Gantt Chicken and Dumplings Recipe is one of those dishes that feels like a warm hug from the inside. This copycat Southern chicken and dumplings brings that same rich, tender flavor straight to your own kitchen, without needing hours of complicated steps.
Every bite of soft dumplings and juicy chicken is pure comfort. I love making this for family dinners or cozy nights in. If you try it, don’t forget to follow me on Facebook
