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Homemade Chicken Chalupas

Crispy homemade chicken chalupas filled with seasoned chicken, shredded cheese, lettuce, and diced tomatoes on a wooden serving board
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Crispy homemade chicken chalupas filled with juicy seasoned chicken, shredded cheese, and fresh toppings. A Taco Bell copycat recipe the whole family loves.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, sliced into bite-sized pieces
  • 1 tbsp taco seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1 tbsp olive oil (for cooking chicken)
  • 1 cup canola or vegetable oil (for frying shells)
  • 8 flour chalupa tortillas (Mission brand recommended)
  • 1 cup shredded Mexican cheese blend (optional)
  • Shredded lettuce (optional)
  • Diced tomatoes (optional)
  • Sour cream (optional)
  • Salsa (optional)

Instructions

  1. Slice chicken breasts into bite-sized pieces. Rub taco seasoning, onion powder, garlic powder, and kosher salt evenly over all pieces until fully coated.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add seasoned chicken and cook for 4 to 5 minutes, turning occasionally, until golden brown and internal temperature reaches 165 degrees F. Remove from heat and set aside.
  3. In a separate large, deep skillet or pot, heat 1 cup of canola or vegetable oil over medium heat. Test oil readiness by dipping the edge of a chalupa tortilla in – it should bubble immediately and steadily.
  4. Using heat-resistant tongs, lower one half of a chalupa tortilla into the hot oil while folding the other half over to form a taco shell shape. Hold in place for 15 to 20 seconds to set the shape. Fry until the bottom is deep golden brown, about 1 to 2 minutes, then flip and fry the other side for 1 minute. Repeat with all 8 tortillas.
  5. Fill each fried chalupa shell immediately with cooked chicken, shredded cheese, lettuce, diced tomatoes, sour cream, and salsa.
  6. Serve immediately while shells are hot and crispy.

Notes

  • Use Mission brand chalupa tortillas for the best puff and texture. Regular flour tortillas can be substituted but will not achieve the same hollow, airy shell.
  • Always use canola or vegetable oil for frying – they have a higher smoke point than olive oil and produce crispier results.
  • Swap fresh chicken for pre-seasoned rotisserie chicken to skip Step 1 and 2 entirely.
  • Nutrition info does not include optional toppings.
  • For a flat tostada-style version, skip folding and fry the tortillas flat.

Nutrition

Find it online: https://www.benefitiany.com/chicken-chalupas/