Go Back

Arkansas Chicken and Dumplings*

Lorette Pirkle
Arkansas chicken and dumplings serves up a warm helping of southern comfort food.
5 from 1 vote
Course Main Course
Cuisine American


  • 3 to 4 lbs. whole chicken boil and debone to bite-sized pieces, saving broth
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 4 c. all-purpose flour
  • 1 c. Crisco shortening
  • 2/3 c. ice cold water
  • 1 c. milk
  • 1 stick margarine
  • salt and pepper to taste


  • Sift together salt, baking powder and flour.
  • Cut Crisco into flour mixture until it resembles cornmeal. 
  •  Add the ice water and mix until moistened.
  • Do not overmix or it makes tough dumplings.
  • Roll out on a floured board and cut into 6-inch strips 1 inch wide.
  • Bring broth to a boil and put dumplings in. 
  • Broth must be kept boiling. 
  • Stir once and boil for 10 minutes.
  •  Turn off heat.
  •  Stir in the milk and the margarine.
  •  Add the chicken, and salt and pepper to taste.


Keyword chicken and dumplings, comfort food, Dumplings, Southern comfort food