I am about to share my super top-secret recipe with you. You all know I can’t cook much, but one thing I do know how to make is chicken n’ dumplin’s. This is by far my most favorite meal on earth. The only reason I don’t make it more often, (aside from the fact that it just can’t be good for me), is that clean-up is a nightmare. Oh, and it takes f.o.r.e.v.e.r. to make the chicken because I make so much.
One thing I do differently than most places that serve chicken and dumplings is that I keep them separate. I hate, hate, hate when the chicken is shredded and mixed in with the dumplings. Completely ruins the entire taste of everything. So, by frying up the chicken on the side, I get the best of both worlds. Chicken. And dumplings.
So, are you ready for my super fabulous recipe?
I’m afraid I don’t really have a written recipe for the chicken for you to follow. I once read somewhere that the best chefs don’t need measurements and recipes, they just know what goes into the dish. Now, I’m definitely not a top chef, but that’s kind of how this goes. So, I’ll just tell you what I do, and you can mess with it at your will.
For the Chicken:
I usually use 12 boneless skinless chicken breasts. (But, like I said, I make a TON of chicken every time.) To feed 4 people, you would probably be fine with 4 – 6 boneless, skinless chicken breasts. Trim the fat, and then cut the chicken breasts into bite-sized pieces. (Just don’t make them too small, or you’ll be frying chicken all day.) You’ll also need 2 regular sized bowls. Fill one with milk, add in 2 eggs, and salt and pepper. Mix it all together with a fork or wisk until the eggs are beaten. In the second bowl, you’ll need flour, salt, and pepper.
Now, get ready to get messy.
Take a piece of chicken, drop it in the milk and egg mix, pull it out, roll it in the flour mix. Repeat. (I always do this twice to each piece because it makes the batter thicker.) Set aside. Do this with 10 – 12 pieces of chicken. Then, drop batter-covered chicken, one piece at a time, into a 340* deep fryer. Fry until golden brown (usually 5 – 8 minutes). Remove from fryer, drop into a paper-towel-lined bowl or dish, and salt and pepper to taste. Do this with all of your chicken that you’ve cut up. (Also, be sure to add more milk and flour to your bowls as necessary. And, another tip: I usually coat more chicken while there’s chicken in the fryer. Helps me get done faster.
You can serve the chicken hot or cold. It’s great both ways. I always make enough so that I can have cold fried chicken for breakfast the next morning. Mmmmmm.
Now, for the dumplings. I actually have a recipe for these!
- 3 cups flour
- 1 cup milk
- 1 egg
- 2 tsp. salt
- 1 large can chicken broth
- Mix all ingredients in large mixing bowl, and kneed together until a lump of dough is formed. Drop dough onto floured surface and roll out until 1/4 – 1/2 inch thick. Cut into long strips, then cut into smaller rectangle shapes. (Or, let the kids use cookie cutters. My kids *love* doing that.) Take individual dumplings and flatten, covering with flour to keep them dry.
- Drop dumplings into boiling chicken broth. They’ll cook fast, usually takes less than 7 minutes. Dumplings will start to float to the top when they’re finished.
Then, scoop out some dumplings (with broth, if desired), add some chicken to the side, and enjoy!
Normally, I double – or even triple the dumpling recipe because we have so many people, and because they reheat well. This meal will usually last us 2 – 3 days, and no one ever complains about eating leftovers.
Have you ever had chicken and dumplings? Gonna give this recipe a try?