Ingredients
4 c. low-sodium chicken broth
2 c. water
1/2 tsp. onion powder
Kosher salt
Freshly ground black pepper
2 boneless skinless chicken breasts (about 1 lb.)
2 c. plus 1 tbsp. all-purpose flour, divided
1/2 tsp. baking powder
1/4 c. shortening
3/4 c. cold buttermilk
Preparation
Step 1In a large pot, combine broth, water, onion powder, ½ teaspoon salt, and a pinch of pepper. Bring to a boil over medium-high heat. Add chicken, reduce heat to medium-low, and cover pot. Simmer until chicken is just cooked through, 12 to 15 minutes. Using tongs or a slotted spoon, transfer chicken breasts to a plate. Let cool.Step 2While chicken cooks, make dumplings. In a medium bowl, whisk 2 cups flour, baking powder, and 1 teaspoon salt. Add shortening, using fingers to work shortening into flour until it is in tiny pieces. Pour buttermilk into flour-shortening mixture and stir until a crumbly dough forms. Dump dough onto a lightly floured surface and knead about 15 times, until a ball forms.Step 3Using a rolling pin, roll dough until it is ¼” thick, then cut into roughly 2” squares (don’t worry about sides that aren’t perfectly square, use these too!). Dust surface of cut dumplings lightly with remaining 1 tablespoon flour.Step 4After removing chicken from pot, increase heat to high and bring broth to a boil. Add dumplings one at a time, and let boil for 5 minutes. Stir, separating any dumplings stuck together with a spoon. Reduce heat so liquid simmers and partially cover pot leaving a small crack open on one side. Cook, stirring occasionally, until dumplings are tender and cooked through and broth is thickened to gravy consistency, about 20 minutes.Step 5Meanwhile, use two forks to shred cooked chicken into bite-sized pieces. When dumplings are cooked, stir chicken into pot and cook until chicken is heated through, about 1 minute more. Season with more salt, if desired, sprinkle with black pepper, and serve.
For the signature Cracker Barrel flavor, the dumpling recipe uses buttermilk rather than whole milk, an ingredient that Cracker Barrel claims sets their dumplings apart from others. Also, like them, we cut ours into thin squares for something between a dumpling and a pasta. We can’t argue this; they’re perfect. Per Cracker Barrel’s expert advice, you’ll be dusting the dumpling dough after cutting, which prevents sticking during cooking and helps thicken the broth. For perfectly cooked dumplings, we also follow their timing of exactly 5 minutes.For more Cracker Barrel copycat recipes, check out Copycat Cracker Barrel Hashbrown Casserole and Cracker Barrel-Style Broccoli Cheddar Chicken.
