Naked Chicken Chalupa Recipe

Name: Naked Chicken Chalupa Recipe
Prep time: 20 min
Cook time: 15 min
Yield: 8 Chalupas
Ingredients: 2 chicken breasts; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 teaspoon cumin; 2 ¼ cups flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 oz. shortening; 1 cup milk; vegetable oil; diced tomatoes; shredded iceberg lettuce; sour cream; ½ cup shredded Mexican cheese blend; cilantro

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Prep Time
20 mins
Cook Time
20 mins
Servings
8 Chalupas
Course
Others

Naked Chicken Chalupa Recipe

Silas Stewart

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If you just can’t get enough of the naked chicken chalupa at Taco Bell, you need to try this copycat recipe! It’s even better than Taco Bell, and is super easy to make.

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Ingredients

Servings

2 chicken breasts
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 ¼ cups flour
1 tablespoon baking powder
½ teaspoon salt
1 oz. shortening
1 cup milk
vegetable oil for frying

For the topping

diced tomatoes
shredded iceberg lettuce
sour cream
½ cup shredded Mexican cheese blend
cilantro

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Instructions

Cook the Chicken

Mix together the paprika, garlic powder, chili powder and cumin in a small bowl.
Season both sides of the chicken with the spice blend.
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. When the oil begins to shimmer, add the chicken and cook for about 5-7 minutes per side until the internal temperature registers 165°F on an instant-read thermometer. Let the chicken rest for 5 minutes, and then slice into thin strips. Set aside.

Prepare the Dough

In a large mixing bowl, add the flour, baking powder, salt, and shortening. Mix well.
Add the milk and mix until a dough ball is formed.
Turn the dough out onto a floured surface and use a rolling pin to roll it until flat and smooth. Form the dough back into a ball.
Divide the dough in half and then divide again until you have 8 equal pieces. Roll each piece into a ball and use the rolling pin to roll each piece into a 4” circle.

Fry the Chalupa Shell

Add oil to a separate large skillet and heat it to 350°F.
Use a fork to generously poke holes all over the chalupa shell to prevent it from becoming too puffy.
Use tongs and fold the chalupa shell in half, letting one-half fry in the oil. Hold the chalupa in place for about 30 seconds until it begins to turn light gold.
Flip the chalupa to the other side and fry for 30 seconds. Flip again and fry for an additional 15 seconds on each side. Remove the chalupa from the oil and place it on a paper towel-lined plate. Repeat with the remaining chalupas.