I’ll admit it, one of the things I miss most about the South is Cracker Barrel.
How many times have I stopped there for chicken and dumplings and sweet tea on my way back up to school over holiday breaks and how many times have I roamed aimlessly around their old country store, buying horehound candy, greeting cards, black licorice nibs…. Ah, Cracker Barrel.
This recipe actually isn’t associated with Cracker Barrel at all but the second I tasted it, I knew. I hadn’t tasted chicken and dumplings like that since Fall of 2006—the last time I had them at Cracker Barrel (sad, isn’t it? It’s been way too long). I was on my way back up to Charleston after Fall break and already feeling a little homesick and tired from five hours at the wheel, pulled off at a Cracker Barrel in Northern Georgia. My roommate, Peggy, had come home with me for the first time and there, we feasted on chicken and dumplings, sweet iced tea and chocolate chip cookies before getting back on 95 and heading north.
Different parts of the country have different takes on this classic homestyle dish, and this kind is made unique by it’s flat square dumplings that you roll out then cut with a pizza cutter and simmer in chicken broth with a little flour until a rich, chickeny gravy appears.
It’s frequently called “Texas-style” chicken and dumplings or “Southern-style” chicken and dumplings, as some other parts of the country call for fluffy biscuits in the broth instead (that, to me, is chicken and biscuits).
Now, I’m not trying to take sides but…….this is the right way to make chicken and dumplings.
And it’s SO easy! I’m not exaggerating when I tell you I made this recipe three times over the past couple weeks. It’s Adam’s favorite dinner in the entire world and he ranked this version as a 9.99 (his mom’s is a 10–can’t argue with that).
See my step-by-step recipe for this deliciousness over at the Tasty Kitchen Blog today!