Lubys Cafeteria Chicken Durango Recipes
CHICKEN DURANGO
Not for butter phobes! This is one of the best tasting and easiest dishes you'll ever make. I got the recipe from my friend Cindy but she doesn't know where she got it. I have yet to meet a person who doesn't love this. Serve with a big loaf of crusty bread and/or mashed pots.
Provided by Suzy Mags
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except chicken.
- Place chicken in a baking dish skin up.
- Pour sauce over chicken and marinate for 3-4 hours.
- Bake uncovered at 350 for one hour or so.
LUBY'S CAFETERIA CHICKEN FRIED STEAK
"Chicken frying" steak originated as a way of tenderizing less-tender yet great-tasting cuts of meat. No Southern cookbook is complete without a recipe for this regional favorite. Use any flour remaining from the breading process for the cream gravy. From the Luby's Cafeteria 50th Anniversary Cookbook.
Provided by Molly53
Categories Meat
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended.
- Place flour in separate shallow bowl.
- Pound meat with meat mallet to ¼" thickness.
- Coat with flour, shaking off excess.
- Dip into egg mixture, then again into flour, coating evenly.
- Heat about 1/8" oil in large skillet over medium heat.
- Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.
Nutrition Facts : Calories 409.6, Fat 9.3, SaturatedFat 3.3, Cholesterol 177.1, Sodium 410.8, Carbohydrate 37.4, Fiber 1.3, Sugar 0.3, Protein 40.9
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- Pound chicken breasts until they are 1/2" thick. Mix seasoned salt and pepper with bread crumbs; set aside. Dust chicken with breadcrumbs, dip in milk, then dip chicken back in breadcrumbs.
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