Homemade Chicken Chalupas
Crispy fried chalupa shells filled with seasoned chicken and classic toppings make a quick and satisfying meal.
Equipment
- Large Skillet
- Tongs
- Measuring Spoons
- Knife
- Cutting Board
- spatula or slotted spoon
- Plate lined with paper towels
Ingredients
- 1 pound boneless skinless chicken breasts sliced into bite-sized pieces
- 1 tablespoon taco seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil plus more for frying chalupa shells
- 8 flour chalupa tortillas
- 1 cup shredded cheese
- shredded lettuce
- diced tomatoes
- sour cream
- salsa
Instructions
- Pat the chicken dry and place in a bowl; add the taco seasoning, onion powder, garlic powder, and kosher salt, then toss to coat evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the seasoned chicken pieces and cook, stirring occasionally, until browned and cooked through, about 4–5 minutes; remove from the skillet and set aside.
- Pour about 1 cup of oil into the skillet and heat over medium until shimmering; test by dipping the edge of a chalupa—bubbles should form.
- Using tongs, fold each chalupa tortilla in half to form a shell and fry one half in the hot oil until golden, then flip and fry the other half until evenly golden and crisp; drain on paper towels.
- Fill each fried chalupa shell with cooked chicken, about 1/8 of the shredded cheese, then top with shredded lettuce, diced tomatoes, sour cream, and salsa to taste.
Notes
- You can leave the chalupa shells flat to serve like tostadas.
- Slice the chicken into uniform pieces for even cooking.
- Adjust frying oil amount to ensure shells can be briefly submerged on one side.
- Drain shells on paper towels to remove excess oil.
- Use warmed tortillas for easier shaping before frying.