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Pork Rind Style Chicken and Dumplings

Recipe Tags:

classic | comfort | comfort food | Easy | favorite | main | Side | soup | southern | southernrecipeswithSR | stew

Prep Time:

3 hours




    Southern Recipe Pork Rind Style Chicken and Dumplings:

    • 1 cup Southern Recipe Hot & Spicy Pork Rinds, finely ground
    • 4 lbs 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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