Brenda Gantt Chicken and Dumplings Recipe

Some recipes don’t just feed you -they find you. The first time I watched Brenda Gantt make chicken and dumplings on her Facebook Live, I wasn’t even hungry. Twenty minutes later, I was in my kitchen pulling a whole chicken out of the freezer.

That’s the magic of Brenda Gantt’s chicken and dumplings recipe. It’s not a quick weeknight shortcut. It’s a slow, intentional, soul-warming Southern classic -the kind your grandmother made when she had all day and a whole church to feed.

The broth is liquid gold: butter-rich, deeply savory, and thick enough to coat a spoon. The flat dumplings are chewy, silky, and nothing like the puffy drop-biscuit kind. Together, they’re pure comfort.

This post walks you through every step, tip, and trick to make it perfectly at home.

What Is Brenda Gantt’s Chicken and Dumplings-and Why Do Fans Love It?

Brenda Gantt’s chicken and dumplings is a Southern flat-dumpling style dish -and it’s a world apart from the thick, stew-like versions you find at chain restaurants or from a can.

The broth is built low and slow from a whole chicken, enriched with two full sticks of butter. It’s not a soup. It’s closer to a rich, velvety chicken gravy that coats every single dumpling.

Those dumplings -rolled paper-thin from White Lily flour and lard -cook directly in the boiling broth, absorbing flavor and releasing starch that thickens everything into something deeply satisfying.

Compare that to Northern-style chicken and dumplings, which uses puffy, biscuit-like dumplings dropped into broth, or the canned shortcut versions made with canned soup and store-bought biscuits. Brenda’s version uses none of that.

Fans love it because it tastes exactly like what it is: a real, from-scratch Southern heirloom recipe made with patience and heart.

The Nostalgic History Behind Southern Chicken and Flat Dumplings

Flat-rolled chicken and dumplings are a distinctly Southern Appalachian and Deep South tradition, passed down through generations of home cooks who learned by watching -not measuring.

The dish traces its roots to early American farmhouse cooking, where a whole chicken stretched into a meal big enough to feed an extended family or a Sunday congregation. Lard was the fat of choice, White Lily flour (milled from soft winter wheat) was a Southern pantry staple, and buttermilk was always on hand.

Brenda Gantt, an Alabama home cook who became a social media phenomenon in her seventies, didn’t invent this recipe. She preserved it. Her viral cooking videos introduced millions of younger viewers to a style of Southern cooking that was quietly disappearing -unhurried, unpretentious, and deeply regional.

Her chicken and dumplings specifically represents the rolled, flat-dumpling tradition -not the Northern drop-dumpling style that became dominant in mainstream American cooking.

Key Ingredients That Give Brenda Gantt’s Chicken and Dumplings Its Signature Flavor

This recipe is proof that great Southern food doesn’t need a long ingredient list -it needs the right ingredients, used correctly.

Whole Chicken: A large, fat whole chicken (5–6 lbs) builds a naturally rich, gelatinous broth that no carton of store-bought stock can replicate. The bones and skin are essential flavor contributors.

Two Sticks of Butter: Added in stages to the broth -one during cooking, one after deboning -this is what gives Brenda’s broth its signature richness and glossy body.

White Lily All-Purpose Flour: This is non-negotiable for authentic flat dumplings. White Lily is milled from soft red winter wheat, giving it a lower protein content that produces a tender, pliable dumpling rather than a tough or chewy one.

Lard: Traditional Southern fat that creates the right texture in the dumpling dough -flaky yet sturdy enough to hold its shape in boiling broth.

Buttermilk: Adds a subtle tang and binds the dough with the right moisture level without making it wet or sticky.

Recipe Ingredients

Full ingredient list with quantities, explanations, and substitutions

For the Chicken & Broth

For the Flat Dumplings

Batch Note: This dumpling recipe makes a large church-supper batch (6 dough discs). Halve the dumpling ingredients for a standard family meal.

Tools You Need to Make Brenda Gantt Chicken and Dumplings at Home

Kitchen Tools

• Large stockpot or Dutch oven (8–10 quart)
• Two large spoons or tongs (for removing the whole chicken)
• Large mixing bowl
• Rolling pin
• Floured rolling surface or large cutting board
• Spatula or bench scraper (for cutting and lifting dumplings)
• Pizza cutter or sharp knife (for cutting dumplings)
• Plastic wrap (to cover resting chicken)
• Ladle (for serving)

Time Breakdown

Steps to Make Brenda Gantt’s Chicken and Dumplings Recipe

Step 1: Cook and Debone the Chicken

1. Rinse the whole chicken thoroughly under cold running water, including through the cavity. Leave all the fat intact -it adds flavor to the broth.
2. Place the chicken breast-side up in your large stockpot. Cover completely with cold water.
3. Bring to a hard boil over high heat. Once boiling, reduce to a gentle simmer.
4. Add 1 stick of butter, plus salt and black pepper to taste.
5. Simmer low and slow –1.5 to 2 hours -until the chicken is completely falling apart and the broth has turned rich and golden.

1. Using two large spoons, carefully lift the chicken out of the pot onto a large platter. Turn off the heat under the broth.
2. Let the chicken cool for 10–15 minutes until safe to handle.
3. Pull all meat from the bones and skin. Shred into bite-sized pieces.
4. Critical: Run your bare hands through the shredded chicken, feeling carefully for any tiny hidden bones or gristle. Remove everything you find.
5. Cover the shredded meat with plastic wrap so it doesn’t dry out.
6. Add the second stick of butter to the warm broth. Stir and taste for seasoning -it should taste richly seasoned.

Step 2: Make the Dumpling Dough

1. In a large bowl, combine 8 cups of White Lily all-purpose flour with a few pinches of salt.
2. Add 1 cup of lard. Work it into the flour with your fingers until it resembles rough crumbles.
3. Pour in buttermilk gradually -start with 1 cup and add more as needed. Add a small splash of water if the dough feels too dry.
4. Mix with your hands until a very stiff, slightly crumbly dough comes together. This dough should not be soft or sticky.
5. Turn the dough out onto a generously floured surface. Knead firmly for 3–4 minutes until it smooths out and holds together tightly.
6. Divide the dough into 6 equal portions (or 3 if halving the recipe). Press each into a flat disc with your palms.

Step 3: Roll and Cut the Dumplings

1. Flour your rolling surface and rolling pin well.
2. Take one disc at a time and roll from the center outward until the dough is paper-thin -you should almost be able to see through it.
3. Using a spatula, pizza cutter, or knife, score the rolled dough into vertical strips, then horizontal cuts to create rough squares or rectangles. The size doesn’t need to be precise.
4. Repeat with remaining discs. Keep the cut dumplings on the floured surface while you bring the broth back to a boil.

Step 4: Cook the Dumplings and Assemble

1. Bring the broth back to a hard, rolling boil over high heat. This is important -a vigorous boil prevents the dumplings from sticking together.
2. Working quickly, use a spatula to scoop up batches of dough squares and drop them into the boiling broth. Continue until all dumplings are in.

1. Let the dumplings cook for 8 minutes, stirring gently once or twice to prevent sticking to the bottom.
2. As the dumplings cook, the flour dusting will naturally thicken the broth into a rich gravy. Do not over-stir.
3. Gently fold the shredded chicken back into the pot. Let everything heat through for 1–2 minutes.
4. Place the lid on, turn off the heat, and serve immediately.

Pro Tips for Getting the Flavor Just Right

Use a genuinely fat, large chicken. A 5–6 lb roasting chicken produces dramatically more flavorful broth than a small fryer. The fat that renders into the broth is what makes it taste like a grandmother’s recipe, not a weeknight shortcut.

Don’t rush the simmer. Brenda cooks her chicken until it is completely falling apart -not just cooked through. That extra time extracts collagen from the bones, giving the broth a silky, almost gelatinous body that thickens naturally.

Taste and season the broth aggressively. The broth is the soul of this dish. Before you add the dumplings, it should taste well-seasoned -almost slightly over-salted -because the dumplings will absorb and dilute that flavor as they cook.

Roll the dumplings paper-thin -thinner than you think. First-timers almost always roll them too thick. Thick dumplings are gummy and doughy in the center. Paper-thin dumplings cook through completely and have the right silky, chewy texture.

The boil must be hard when you drop the dumplings. A gentle simmer causes them to stick together in clumps. A rolling boil keeps them separated.

Do not skip the hand check for bones. Tiny rib bones and cartilage can hide in shredded chicken. Running your hands through the meat before serving is a non-negotiable safety step -and exactly what Brenda does.

Easy Variations to Customize This Southern Chicken and Dumplings Recipe

Smaller Family Batch: Simply halve all the dumpling ingredients. The chicken and broth quantities stay the same -you’ll just have more broth-to-dumpling ratio, which many people actually prefer.

Add Vegetables: Stir in diced carrots, celery, or sweet peas in the last few minutes of cooking for color and nutrition. Classic Southern versions typically skip vegetables, but it’s a welcome addition for everyday cooking.

Spiced-Up Version: Add a pinch of cayenne, a bay leaf during the simmer, or a dash of garlic powder to the broth for a subtle kick.

Shortening Swap: If lard isn’t available or preferred, vegetable shortening produces a very similar dumpling texture. Cold cubed butter works too, though the flavor profile shifts slightly.

Gluten-Free Adaptation: Use a 1:1 gluten-free all-purpose flour blend for the dumplings. The texture will be slightly more delicate but still holds up in the broth.

Best Ways to Serve Brenda Gantt’s Chicken and Dumplings

Brenda Gantt’s chicken and dumplings is a complete meal in a single pot -it doesn’t need much alongside it. But how you serve it matters for the full Southern experience.

Round out your Southern comfort meal by serving this Brenda Gantt White Lily Buttermilk Biscuits Recipe alongside your chicken and dumplings. The warm, buttery biscuits are perfect for soaking up the rich, flavorful broth, making every bite even more satisfying for family dinners or cozy evenings at home.

Serve It in Deep Bowls: This dish has a lot of rich broth and you want every bowl to have a generous ratio of dumplings, chicken, and that thick, buttery gravy. Use wide, deep soup bowls rather than shallow plates.

Classic Southern Sides That Work Beautifully:

• Buttermilk cornbread -the slightly crumbly, golden kind made in a cast iron skillet. Perfect for soaking up extra broth.
• Collard greens or green beans -slow-cooked with a ham hock for a traditional Southern pairing that cuts through the richness of the dumplings.
• Sliced tomatoes with salt -a humble but perfect pairing. The acidity balances the richness of the buttery broth.
• Coleslaw -a cold, creamy coleslaw alongside a hot bowl of chicken and dumplings is a deeply Southern combination.
• Sweet tea or lemonade -Brenda herself would approve.

For a Church-Supper or Potluck Spread: This recipe scales up naturally. Keep the pot warm on the stove on the lowest heat setting and serve buffet-style with a ladle. It holds well for an hour without the dumplings becoming mushy.

For Leftovers the Next Day: The dumplings absorb broth overnight and become even thicker and more flavorful- many fans argue the leftovers are better than the first serving.

How to Store Brenda Gantt Chicken and Dumplings and Keep It Fresh

Storage and reheating (~110 words)

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The dumplings will continue absorbing broth as they sit, so the dish thickens significantly overnight -this is normal and delicious.

Freezer: Chicken and dumplings freezes reasonably well for up to 2 months, though the dumpling texture softens after thawing. Freeze in individual portions for easy reheating.

Reheating: Reheat gently on the stovetop over low-medium heat, adding a splash of water or chicken broth to loosen the thickened base. Stir occasionally. Avoid the microwave if possible -it makes the dumplings rubbery. If you must microwave, use 60% power in short intervals.

Nutrition Facts and Dietary Notes for Brenda Gantt’s Chicken and Dumplings

Dietary Notes:

• Gluten-Free: Substitute a 1:1 GF flour blend for the White Lily flour.
• Dairy-Free: Replace buttermilk with unsweetened oat milk + 1 tbsp apple cider vinegar. Swap butter for a high-quality vegan butter.
• Lower Fat: Reduce butter to 1 stick total and use vegetable shortening instead of lard.

Health Benefit: Slow-simmered bone broth is naturally rich in collagen, gelatin, and minerals -making this a genuinely nourishing dish beyond just comfort food.

Brenda Gantt Chicken and Dumplings Recipe

5 from 1 vote

Some recipes don’t just feed you -they find you. The first time I watched Brenda Gantt make chicken and dumplings on her Facebook Live, I wasn’t even hungry. Twenty minutes later, I was in my kitchen pulling a whole chicken out of the freezer.

Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 40 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 686

Ingredients Method Video Notes

Ingredients

  

• Whole chicken 1 5–6 lbs
• Water
• Unsalted butter 2 sticks 1 cup
• Salt
• Black pepper
• White Lily all-purpose flour 8 cups
• Lard 1 cup
• Buttermilk 1–2 cups

Method

 

1. Rinse the whole chicken thoroughly under cold running water, including through the cavity. Leave all the fat intact -it adds flavor to the broth.
2. Place the chicken breast-side up in your large stockpot. Cover completely with cold water.
3. Bring to a hard boil over high heat. Once boiling, reduce to a gentle simmer.
4. Add 1 stick of butter, plus salt and black pepper to taste.
5. Simmer low and slow –1.5 to 2 hours -until the chicken is completely falling apart and the broth has turned rich and golden.
6. Using two large spoons, carefully lift the chicken out of the pot onto a large platter. Turn off the heat under the broth.
7. Let the chicken cool for 10–15 minutes until safe to handle.
8. Pull all meat from the bones and skin. Shred into bite-sized pieces.
9. Critical: Run your bare hands through the shredded chicken, feeling carefully for any tiny hidden bones or gristle. Remove everything you find.
10. Cover the shredded meat with plastic wrap so it doesn’t dry out.
11. Add the second stick of butter to the warm broth. Stir and taste for seasoning -it should taste richly seasoned.
12. In a large bowl, combine 8 cups of White Lily all-purpose flour with a few pinches of salt.
13. Add 1 cup of lard. Work it into the flour with your fingers until it resembles rough crumbles.
14. Pour in buttermilk gradually -start with 1 cup and add more as needed. Add a small splash of water if the dough feels too dry.
15. Mix with your hands until a very stiff, slightly crumbly dough comes together. This dough should not be soft or sticky.
16. Turn the dough out onto a generously floured surface. Knead firmly for 3–4 minutes until it smooths out and holds together tightly.
17. Divide the dough into 6 equal portions (or 3 if halving the recipe). Press each into a flat disc with your palms.
18. Flour your rolling surface and rolling pin well.
19. Take one disc at a time and roll from the center outward until the dough is paper-thin -you should almost be able to see through it.
20. Using a spatula, pizza cutter, or knife, score the rolled dough into vertical strips, then horizontal cuts to create rough squares or rectangles. The size doesn’t need to be precise.
21. Repeat with remaining discs. Keep the cut dumplings on the floured surface while you bring the broth back to a boil.
22. Bring the broth back to a hard, rolling boil over high heat. This is important -a vigorous boil prevents the dumplings from sticking together.
23. Working quickly, use a spatula to scoop up batches of dough squares and drop them into the boiling broth. Continue until all dumplings are in.
24. Let the dumplings cook for 8 minutes, stirring gently once or twice to prevent sticking to the bottom.
25. As the dumplings cook, the flour dusting will naturally thicken the broth into a rich gravy. Do not over-stir.
26. Gently fold the shredded chicken back into the pot. Let everything heat through for 1–2 minutes.
27. Place the lid on, turn off the heat, and serve immediately.

Video

Notes

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The dumplings will continue absorbing broth as they sit, so the dish thickens significantly overnight -this is normal and delicious.

Freezer: Chicken and dumplings freezes reasonably well for up to 2 months, though the dumpling texture softens after thawing. Freeze in individual portions for easy reheating.

Reheating: Reheat gently on the stovetop over low-medium heat, adding a splash of water or chicken broth to loosen the thickened base. Stir occasionally. Avoid the microwave if possible -it makes the dumplings rubbery. If you must microwave, use 60% power in short intervals.

Brenda Gantt’s chicken and dumplings recipe is one of those dishes that reminds you what real home cooking feels like -unhurried, generous, and made entirely from scratch.

It takes time. That’s the point.

If you make this recipe, I’d love to hear how it turned out. Did you go full church-supper batch or a smaller family portion? Did you add vegetables or keep it classic? Drop your experience in the comments below -and if you loved it, share it with someone who needs a bowl of this in their life.

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