Crispy Fried Chicken Chalupa

For the Chicken

  • 4 boneless skinless chicken breasts
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 Tbsp. garlic powder
  • 2 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 2 tsp. salt
  • Olive Oil; to taste

For the Chalupa

  • 4 medium tortillas (taco or burrito size)
  • 2 quarts vegetable oil; for frying
  • Kosher Salt; to taste

Fresh Pico de Gallo

  • 6 large plum tomatoes; seeded and small dice
  • 1/4 -1/2 small red onion; finely diced
  • 1 jalapeno pepper; seeded and minced
  • 1/4 bunch cilantro; washed, dried, and finely chopped
  • Zest and Juice of 1/2-1 lime
  • Olive Oil; as needed
  • Salt; to taste

Creamy Guacamole

  • 8 avocados; mashed
  • 1/4 -1/2 small red onion; finely minced
  • 1/4 bunch cilantro; washed, dried, and finely chopped
  • 1-2 Tbsp. fresh lime juice
  • 1 Tbsp. hot sauce
  • 1/2 tsp. ground cumin

For the chicken- start by pounding out the breasts between two sheets of plastic wrap, to about 1/2 inch in thickness. You can use a meat mallet or a rolling pin for this. Remove chicken to a sheet tray and liberally coat with olive oil. Blend all spices in a small bowl, and sprinkle generously over the chicken, on both sides. You may not need all of the mixture. Preheat your grill, and cook the chicken to an internal temperature of 165 degrees, after you’ve created a nice amount of grill marks on both sides. Set aside until needed, to serve. Slice into thin strips just before serving.
For the frying of the chalupa- preheat your frying oil in a heavy bottomed pot or a self-contained frying unit to 350-375 degrees F. You will need to regulate your pot of oil with a candy thermometer. Make sure the oil is not higher than half way up the sides of the frying vessel. Using two pairs of tongs, hold the tortilla in a taco shaped curl, and place into the oil. Fry the tortilla while holding it in shape for a few minutes or until it becomes rigid. You can let go and allow the chalupa shell to fry, flipping once or twice to ensure an even golden color on all sides. Repeat this process until you’ve fried all of your tortillas. Drain on a paper lines tray or a drying rack, being sure to sprinkle with salt while it’s hot. Set aside until needed.
To assemble- build chalupas starting with a thin layer of sour cream. Top with chicken strips, pico, and guacamole!

Mix all ingredients together in a medium mixing bowl. Taste and adjust seasoning as needed!

Combine all ingredients in a medium mixing bowl and mash together until combined. Texture should be smooth and creamy. Taste and adjust seasoning if necessary.

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