The State’s Best Dish: Georgia’s Chicken and Dumplings

Chicken and dumplings is one of the South’s most comforting and beloved dishes, with roots that run deep in Georgia's culinary traditions. This simple, hearty meal, made with tender chicken and soft dumplings simmered in a rich broth, has long been a staple in Southern kitchens. While its origins may be humble, its place in Georgia's food culture is undeniable.

The dish we know today as chicken and dumplings has European roots, with influences from both British and French cooking traditions. Dumplings, in various forms, were common across Europe, often served as a way to stretch ingredients and make meals more filling. When European settlers brought their cooking techniques to the American South, they adapted them to suit the ingredients and cooking methods available in the region.

In the early days of settlement in Georgia, like in much of the South, farming families often relied on what they could grow and raise on their land. Chickens were a common livestock choice, as they provided not only meat but also eggs. When it came time to butcher an older hen or rooster, resourceful cooks made the most of the bird by simmering it slowly to create a rich broth and tender meat. Dumplings, made from simple ingredients like flour, water, and fat, were then added to the broth to create a filling, satisfying meal.

Chicken and dumplings became a popular dish in Georgia and throughout the South, particularly in rural areas where families lived off the land. The dish’s simplicity made it a favorite for large families, as it could easily feed many people with just a few ingredients. The dish became a symbol of Southern hospitality and comfort. The slow-cooked chicken, paired with dumplings that absorbed the flavors of the broth, created a meal that was both hearty and soulful.

While the basic ingredients remain the same—chicken, dumplings, and broth—the type of dumplings used can vary from one household to another. In some areas, cooks prefer "rolled" dumplings, which are thin strips of dough cut into squares or rectangles and then simmered in the broth. These flat dumplings, sometimes referred to as "slicks" or "slippery" dumplings, are common in Appalachian and northern Georgia. In other regions, "drop" dumplings are more popular. These dumplings are made by spooning or dropping spoonfuls of dough directly into the simmering broth. The result is a lighter, fluffier dumpling that soaks up the flavors of the dish. Despite these variations, the essence of the dish remains the same—a warm, comforting bowl of tender chicken and dumplings, perfect for family meals or large gatherings.

Though the dish has humble origins, chicken and dumplings can be found on the menus of diners, soul food restaurants, and high-end eateries alike. Some chefs have elevated the dish by adding gourmet twists, such as incorporating herbs, spices, or even modern cooking techniques, but the traditional preparation remains popular.

In many homes across Georgia, chicken and dumplings are still made the old-fashioned way, passed down from one generation to the next. For many, the dish holds a nostalgic connection to family traditions, evoking memories of grandparents rolling out dough or stirring a pot of simmering chicken on the stove.

Chicken and dumplings may have its roots in European cooking, but it has become a deeply ingrained part of Georgia's culinary identity. From its origins as a simple, practical dish for farming families to its role as a symbol of Southern comfort, chicken and dumplings represent the warmth and hospitality of Georgia. Whether served with slick dumplings or fluffy drop dumplings, this dish continues to bring people together around the table, just as it has for generations.

At 1885 Grill, we put our own spin on the comfort food by frying our dumplings and pairing them with hand-pulled tender chicken. Enjoy the hospitality and Southern comfort the dish evokes over dinner tonight.