Chicken Durango Recipe

This Luby’s Cafeteria Chicken Durango is a crispy chicken breast with melty Swiss, smoky ham, and tartar sauce. It’s fast, super simple, and hits that retro diner comfort vibe without much effort.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: crunchy, creamy, salty-sweet
• Great for: lazy nights, ridge-clearing dinners, retro cravings

Why I Like This Recipe

Not even gonna lie, this was one of those “eh, I’ve got ham and cheese in the fridge” moments. Threw it together on a whim and yeah… tasted way better than expected. That tartar sauce + melty cheese combo just works.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup milk
• 1½ cups breadcrumbs
• 1 tsp seasoned salt
• ¼ tsp black pepper
• Vegetable oil (enough to coat pan)
• ⅓ cup tartar sauce
• 4 thin slices lean ham
• 4 slices processed Swiss cheese

How To Make It

1. Pound the chicken: Like, not too hard. Just get it to ½ inch thick-ish.
2. Dredge it: Bread, then milk, then bread again. Sounds weird, but yeah, do it like that.
3. Fry it: Medium heat, hot oil, golden brown vibes. Flip once. Done in about 4-5 mins per side.
4. Top it off: Tartar sauce goes on first, then ham, then Swiss. Stack it up.
5. Melt the cheese: Oven or microwave, just till it’s gooey.
6. Serve: Plate it up with some greens or mashed potatoes if you’re feeling it.

Tips for Success

• Make sure your pan’s hot or the breading soaks up oil = soggy.
• Use processed Swiss. Melts smoother.
• Don’t skimp on the tartar—it’s kinda the sauce star here.
• Pound the chicken evenly so it cooks through without burning the crust.

Storage and Reheating

• Fridge: Airtight container, good for 2 days.
• Reheat: Oven at 300°F until hot. Microwave works, but crust softens.
• Freezing: Not great—texture goes downhill. Best eaten fresh-ish.

Frequently Asked Questions

• Can I bake the chicken instead?
  Yeah, 400°F for ~20 mins should do it. Flip halfway.
• What if I don’t have tartar sauce?
  Mayo + pickle relish or just straight mayo if you’re desperate.
• Can I use other cheese?
  Sure. Havarti or provolone works. Just use something melty.
• Is this like Chicken Cordon Bleu?
  Kinda. Less fussy, more cafeteria-style.
• Can I meal prep this?
  Yep. Just reheat gently so cheese doesn’t get weird.

Common Mistakes and How to Dodge Them

• Skipping the pound-down
  Too thick and it won’t cook through without burning. Flatten it.
• Not seasoning the breading
  Seasoned salt matters here—don’t skip it or it’ll taste flat.
• Letting the oil cool
  Crowding the pan kills the heat. Fry 1-2 at a time if needed.
• Using fancy cheese: Honestly… just don’t. Basic Swiss melts better here.
• Over-frying: Once it’s golden and crisp, stop. Residual heat finishes the inside.

Nutrition Facts (Per Serving)

• Calories: 421 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 93mg
• Sodium: 1198mg
• Potassium: 601mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 35g