Southern Recipe Pork Rinds Blog

Southern Recipe Pork Rind Style Chicken and Dumplings

Prep Time:

3 hours


4 servings


1 cup of finely ground Southern Recipe Hot & Spicy Pork Rinds
1 (3 3/4 pound) whole chicken
1/2 tsp garlic powder
1/2 tsp dried thyme
2 1/2 tsp salt, divided
3/4 tsp pepper, divided
1 tsp chicken bouillon granules
2 cups self-rising flour
1/2 tsp poultry seasoning
1/3 cup shortening
2 tsp bacon drippings*
1 cup milk
Garnish: chopped fresh parsley


Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.

Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer. Combine flour, pork rinds and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.

Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired. *2 tsp. butter plus 1/4 tsp. salt may be substituted

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