Shortcut Fried Chicken and Dumplings
- Total: 1 hr 20 min
- Active: 30 min
- Yield:6 servings
- Preheat the oven to 450 degrees F.
- Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
- Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
- Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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