Fried Chicken Stew with Corn Flour Dumplings

Fried Chicken Stew with Corn Flour Dumplings. A real crowd pleasing comfort food meal with crispy fried chicken fingers, fluffy dumplings, plenty of veggies and an intensely flavoured gravy.

When it comes to crowd pleasers, great comfort food like this Fried Chicken Stew is a definite no-brainer. This one will please the kids with the addition of crispy chicken strips to dunk in the incredibly delicious, well seasoned gravy.

Adults will particularly like the addition of some corn flour dumplings and plenty of veggies too. Who doesn't love dumplings?

Although I did shallow fry the chicken strips in this photo, you can easily oven bake them instead. Simply follow the instructions you will find in our Best Oven Fried Chicken Nuggets recipe.

I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

An alternative idea is to use leftover gravy from a roast chicken dinner and just add the herbs mentioned in the recipe to it. We often freeze leftover gravy in small containers.

When we have a sufficient amount, we use it to add to stews like our DrumStick Stew or Chicken Stroganoff.

This stew is also one of the first things I ever cooked for Spouse back in the day and is still one of her favorite meals. She's still sticking around after 23 years...maybe it's just for the stew? 😉

Can't get enough great chicken recipes?

You also may want to check out this collection of our TOP TEN Boneless chicken breast recipes.

 Originally published November 2012. Updated Sept 2020.

Like this Fried Chicken Stew recipe?

You'll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.

It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Continue to Content

Fried Chicken Stew with Corn Flour Dumplings

Yield: 8 or more servings

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Fried Chicken Stew with Corn Flour Dumplings. A real crowd pleasing comfort food meal with crispy fried chicken fingers, fluffy dumplings, plenty of veggies and an intensely flavoured gravy.

Print

Ingredients

For the fried chicken

Toggle ingredient group

• 2 lbs boneless skinless chicken breast or thighs
• A little canola oil for frying.
• 4 tablespoon flour
• 1 cup water  approximately

For the egg wash

Toggle ingredient group

• 1 egg
• 2 tablespoon water

For the flour dredge

Toggle ingredient group

• 1 cup flour
• 1 ½ teaspoon salt
• 1 ½ teaspoon ground black pepper
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon powered thyme
• 1 ½ teaspoon powdered sage
• 1 ½ teaspoon dried basil
• 1 ½ teaspoon dried oregano
• 1 ½ teaspoon dry mustard powder
• 1 ½ teaspoon powdered ginger
• 1 ½ teaspoon paprika
• ½ teaspoon cayenne pepper, optional for a spicier version

You will also need

Toggle ingredient group

• 6 large carrots
• 6 parsnips
• 2 stalks celery
• 1 large onion
• 4 tablespoon olive oil
• 1 cup fresh or frozen peas, green beans or okra.
• 1 cup fresh or frozen corn

For the gravy

Toggle ingredient group

• 6 cups chicken stock, use sodium free or low sodium if using store bought stock
• 2 tablespoon summer savoury or oregano
• ½ teaspoon ground sage
• ½ teaspoon ground thyme

For the dumplings

Toggle ingredient group

• 2 cups corn flour, not corn starch, milled corn flour
• 1 tablespoon sugar
• Pinch salt
• 2 teaspoon baking powder
• 3 tablespoon melted butter
• 1 cup lukewarm water or milk

Instructions

1. To prepare the roasted vegetables
2. Cut the carrots, parsnip, celery and onion into medium sized chunks.
3. Toss the vegetables into a roasting pan along with 4 tablespoon olive oil and salt and pepper to season.
4. Roast in a 400 degree F for about a half hour or until the vegetables are fork tender.
5. Add the vegetables to a dutch oven.

Meanwhile, to prepare the gravy.

1. Simmer together the chicken stock and herbs until the volume is reduced by about ⅓
2. Thicken the gravy with a slurry of flour and water; shake together about 4 tablespoon flour to 1 cup water and whisk into the boiling seasoned stock, but don’t make the gravy too thick, it will thicken more in the oven.
3. You may require more or less of the thickening slurry depending upon how much you have reduced the chicken stock.
4. Season the gravy with salt and pepper at this point. Seasoning before this point may result in an over seasoned gravy.
5. Pour the gravy over the roasted vegetables. Add the frozen peas and corn and stir well. Bring to a slow simmer.
6. Preheat the oven to 375 degrees F

To prepare the fried chicken.

1. Cut 2 pounds boneless skinless chicken pieces into nugget or finger sized pieces. 
2. Dip the pieces into an egg wash of 1 egg and 2 tablespoon water whisked together. 
3. Dredge chicken pieces in the flour and spice mixture and fry in the oil until golden brown, 2-3 minutes per side. 
4. Remove from pan and drain on paper towels. Hold in a warm oven.
5. To prepare the dumplings
6. Sift together dry ingredients.
7. Add the melted butter and water or milk.
8. Beat with a wooden spoon only until all the liquid is incorporated. Do NOT over mix.
9. Drop by heaping tablespoonfuls on top of the stew.
10. Bake for 15-20 minutes at 375 degrees F or until the dumplings spring back when lightly pressed at the centre.
11. Add the chicken pieces to the stew when serving.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen
• 
  Zwilling J.A Henckels TWIN Gourmet 10 Pc Knife Block Se
• 
  AmazonBasics Enameled Cast Iron Covered Dutch Oven, 7.3-Quart, Blue

Nutrition Information

Yield

8

Serving Size

large serving
Amount Per Serving Calories 598Saturated Fat 5gCholesterol 109mgSodium 963mgCarbohydrates 73gFiber 6gSugar 10gProtein 34g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.