Equipment

• Cast-iron skillet
• Large mixing bowl
• Large pot
• Measuring spoons and cups
• Kitchen thermometer (optional)

Ingredients

For the Fried Chicken

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 1 cup buttermilk
• 1 ½ cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 1 tsp baking powder
• Vegetable oil for frying

For the Dumplings

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup whole milk
• 2 tbsp unsalted butter (melted)

For the Broth

• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• 1 tsp dried thyme
• 1 tbsp fresh parsley (chopped)
• Salt and pepper to taste

Instructions

1. Marinate the Chicken:
   In a large bowl, add chicken pieces and cover with buttermilk. Let them marinate for at least 1 hour, or overnight for best results.
2. Prepare the Coating:
   In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and baking powder.
3. Fry the Chicken:
   Heat vegetable oil in a cast-iron skillet over medium-high heat. Fry the chicken for 6–7 minutes per side, until golden brown and crispy. Check the internal temperature; it should reach 165°F. Remove and let rest on a wire rack.
4. Make the Dumplings:
   In a large mixing bowl, combine the flour, baking powder, and salt. Stir in milk and melted butter to form a dough.
5. Prepare the Broth:
   In a large pot, bring the chicken broth, milk, thyme, and parsley to a simmer.
6. Cook the Dumplings:
   Drop spoonfuls of dumpling dough into the simmering broth. Cover and cook for 10 minutes until dumplings are fluffy.
7. Serve:
   Serve the crispy fried chicken with tender dumplings and broth. Garnish with fresh parsley.

Nutrition

Notes

• For a gluten-free version, you can substitute the all-purpose flour with gluten-free flour.
• You can bake the chicken at 400°F for 30-35 minutes if you prefer not to fry it.