Southern · main

Buttermilk Chicken and Dumplings

Buttermilk Chicken and Dumplings reads richness 5.6, umami 5.5 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Southern main, about 1 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 5.6 · Umami 5.5 · Salinity 4.8 · Allium 4.6 · Sweetness 3.3 · Herbaceous 2.8 · Sourness 2.7 · Funk & Ferment 2.3 · Earthy 1.6 · Warm Spice 1.5 · Fruity 0.9 · Bitterness 0.9 · Floral 0.9 · Heat 0.8 · Citrus 0.8 · Nutty 0.6

What's in it (17)

Time & effort: about 1 hr 20 min · effort: involved

Nutrition (per 100 g, engine-estimated): 87.8 kcal, 10.6 g protein, 3.1 g fat, 8.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

  1. Pat the chicken thighs dry and season all over with 1 teaspoon salt and 1/4 teaspoon pepper. Melt 2 tablespoons of the butter in a heavy Dutch oven or large pot over medium-high heat, then sear the chicken skin-side down until deeply golden brown, 6-7 minutes, and flip to sear the second side until golden, 5-6 minutes. Transfer the chicken to a plate.
  2. Add the onion, carrots, and celery to the drippings left in the pot; sauté over medium heat, stirring occasionally, until softened and the onion is translucent, 6-8 minutes.
  3. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  4. Sprinkle the gravy flour over the vegetables and stir constantly to coat, cooking until the raw flour smell is gone and the mixture turns light golden, about 2 minutes.
  5. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot, then add the bay leaf and thyme and nestle the seared chicken, with any accumulated juices, back into the pot.
  6. Bring to a boil, then reduce the heat to low, cover, and simmer until the chicken is cooked through (165F) and tender enough to pull easily off the bone, 35-38 minutes.
  7. Transfer the chicken to a cutting board; once cool enough to handle, discard the skin and bones and shred the meat into bite-sized pieces. Discard the bay leaf, return the shredded chicken to the gravy, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
  8. In a medium bowl, whisk together the dumpling flour, baking powder, and 1/2 teaspoon salt. Melt the remaining 3 tablespoons of butter (10-15 seconds in the microwave, or in a small saucepan), then pour it into the flour mixture along with the cold buttermilk and stir with a fork just until a thick, shaggy batter forms — a few lumps are fine; do not overmix.
  9. Bring the gravy to a gentle simmer over medium heat, then drop the dumpling batter by heaping tablespoons directly onto the surface of the simmering gravy, spacing them slightly apart, to form 12-14 dumplings.
  10. Cover the pot tightly and simmer without lifting the lid until the dumplings are puffed, doubled in size, and cooked through at the center, 15-18 minutes.
  11. Uncover and gently stir in the parsley, then ladle into bowls, giving each serving 2-3 dumplings and plenty of gravy.

Dishes with a similar flavor shape

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.