Best 6 Kleemans Chicken On Cornbread Recipes

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Calling all comfort food lovers! Kleeman's Chicken on Cornbread is the ultimate Southern dish that combines tender, juicy chicken with a flavorful cornbread base. Originating from the iconic Kleeman's Restaurant in Charleston, South Carolina, this dish has gained immense popularity for its unique combination of textures and flavors. Our curated collection of recipes offers a variety of takes on this classic, ensuring that everyone can find their perfect Kleeman's Chicken on Cornbread experience. From traditional Southern recipes to modern twists, each recipe provides detailed instructions and helpful tips to guide you through the cooking process. So, prepare to tantalize your taste buds and embark on a culinary journey with our comprehensive guide to Kleeman's Chicken on Cornbread.

Check out the recipes below so you can choose the best recipe for yourself!

CORNBREAD CHICKEN



Cornbread Chicken image

Just five ingredients are required to make this easy-to-assemble entree. "I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!" comments Dawn d'Hooghe of Concord, North Carolina. "We eat a lot of chicken, and this is a family favorite."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (8-1/2 ounces) cornbread/muffin mix
1 envelope ranch salad dressing mix
1 cup whole milk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil

Steps:

  • In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat. , In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.

Nutrition Facts :

CORNBREAD CHICKEN BAKE



Cornbread Chicken Bake image

To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. -Madge Britton, Afton, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

1-1/4 pounds boneless skinless chicken breasts
6 cups cubed cornbread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter, melted
1-1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes., In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, until heated through, 45 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 392 calories, Fat 9g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 1307mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein.

KLEEMAN'S CHICKEN ON CORNBREAD



Kleeman's Chicken on Cornbread image

This is one of those "comfort food" type recipes. I really can't remember which cookbook it came from, it belonged to my mother and I got it years ago. It's pretty easy to fix with ingredients usually on hand.

Provided by Susan Dillard

Categories     Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

8 chicken breasts
1 large carrot
salt and pepper
grated ginger
2 stalks celery, tops and all
4 sprigs parsley
1 whole onion
your favorite cornbread
6 tablespoons onions, minced
1 cup butter
8 tablespoons flour
3 pints chicken broth
1/2 cup cream or 1/2 cup milk
salt and pepper

Steps:

  • Cook chicken with remaining ingredients (except sauce ingredients) in water to cover.
  • Cook until just done.
  • Use the strained broth for the sauce.
  • To prepare sauce: Brown onion in butter until golden.
  • Add flour and mix well.
  • Add broth, (from above), cream, salt& pepper.
  • Cook until desired thickness.
  • Slice chicken, place on cornbread and pour sauce over all.
  • Serve extra sauce on the side.
  • You'll need it,- it's that good.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE



Southern Chicken-Cornbread Casserole image

There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.

Provided by Arlene Cummings

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

3 cups cubed (1 inch) cooked chicken breast
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 1/2 cups sour cream
1 cup milk
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz)
3 green onions, chopped
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
2 tablespoons butter, melted

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
  • Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
  • Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1 g

CORNBREAD CRUSTED CHICKEN



Cornbread Crusted Chicken image

From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 10

2 cups buttermilk
2 packages (1 oz each) ranch dressing mix
1 cut-up whole chicken (3 to 3 1/2 lb)
Cooking spray
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon seasoned salt
1/8 teaspoon ground red pepper (cayenne)
Fresh parsley sprigs for garnish, if desired

Steps:

  • In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
  • Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.

Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g

CREAMED CHICKEN ON CORNBREAD



Creamed Chicken on Cornbread image

Make and share this Creamed Chicken on Cornbread recipe from Food.com.

Provided by Chef 920429

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup yellow cornmeal
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup shortening or 1/4 cup butter, melted
2 teaspoons butter
2 1/2 tablespoons flour
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth
1 cup milk
3 cups cooked chicken, cubed

Steps:

  • Instructions for cornbread: Preheat oven to 425F and grease an 8" square pan.
  • Mix cornmeal ingredients together until smooth.
  • Turn into prepared pan.
  • Bake 20 to 25 minutes, or until done.
  • For the chicken, melt butter in saucepan; combine with flour, nutmeg, salt & pepper.
  • Stir in broth; add milk & cook until thick.
  • Add chicken.
  • Serve over squares of corn bread.

Tips:

  • For the best flavor, use fresh, free-range chicken.
  • Use a large skillet or griddle to cook the chicken and cornbread in batches, if necessary.
  • Be careful not to overcrowd the skillet or griddle, or the chicken and cornbread will not cook evenly.
  • Cook the chicken and cornbread over medium heat to prevent burning.
  • Use a spatula to gently flip the chicken and cornbread to prevent sticking.
  • Serve the chicken and cornbread immediately with your favorite sides.

Conclusion:

Kleeman's Chicken on Cornbread is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the cornbread is fluffy and flavorful. This dish is sure to be a hit with your family and friends.

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