Cracker Barrel Chicken & Dumplins
By Todd Wilbur
Menu Description: "We use only the 'best of the breast' chicken tenderloin in our recipe. Our dumplins are made from scratch, then hand rolled and cut into strips before simmering to perfection in chicken stock."
By 1977 there were 13 Cracker Barrel stores located in Georgia and Tennessee, with all of them based on founder Dan Evins' original concept of a restaurant and store built around gasoline pumps. But with the oil embargo and energy crisis of the mid-seventies, Cracker Barrel started building stores that did not offer gas. Eventually all of the original 13 stores were converted so you can no longer "filler-up" while you fill yourself up.
An old-time favorite at Cracker Barrel is the Chicken & Dumplins found on the lunch and dinner menu. The nice thing about this version of the popular classic dish is that it creates its own tasty gravy. As the "dumplins" dissolve, the flour thickens the stock into a creamy sauce.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
This recipe is available in
- 3 quarts water
- 1 3 to 4-pound chicken, cut up