Copycat Taco Bell Naked Chicken Chalupa Recipes

COPYCAT TACO BELL NAKED CHICKEN CHALUPA

Steps:

• In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
• In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
• Line two rimmed baking sheets with parchment, flour liberally.
• Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
• Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
• In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
• In another shallow dish stir together Dry Ingredients.
• In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
• Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
• Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
• Before frying make sure to have kitchen scissors and tongs on hand.
• Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.

NAKED FLAMING HOT CHICKEN CHALUPAS

Steps:

• Whisk together 1 1/4 cups of the mayonnaise, 3 tablespoons of the hot sauce, 1 tablespoon each garlic powder, onion powder, paprika and 1 teaspoon of the cayenne in a small bowl. Cover and refrigerate until ready to serve.
• Puree the avocado, Ranch seasoning, 3/4 cup of the buttermilk and the remaining 1/2 cup mayonnaise in a food processor until smooth and creamy. Transfer to a small bowl. Cover and refrigerate until ready to serve. Clean and dry the food processor.
• Pound each chicken cutlet with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4-inch thick. Trim any jagged edges to form an oval shape. Sprinkle generously with salt and pepper and transfer to a rimmed baking tray. Set aside.
• Pulse the Cheetos® in the food processor until a fine dust. Whisk together the flour, 1/2 cup Cheeto dust, the remaining 1 tablespoon each garlic powder, onion powder, paprika, 2 teaspoons cayenne and 2 tablespoons salt in a medium bowl. Whisk together the egg, remaining 1 cup buttermilk and 3 tablespoons hot sauce in another medium bowl.
• Working with 1 piece at a time, dredge the cutlets in the flour mixture, turning to coat and packing into crevices. Shake to remove excess and return the cutlets to the baking sheet. Dip chicken into buttermilk mixture, allow excess to drip off, then pack flour mixture firmly onto chicken. Gently shake off excess.
• Arrange the breaded cutlets on a baking sheet, down the center, side-by-side (its ok if they touch). Tear off an 18-inch-long piece of aluminum foil, place 2 wooden spoons, handle-ends touching, down the length of the foil. Fold the foil in half lengthwise over the spoons to cover. Place the foil-covered spoons over the cutlets so that the handles are in the center of the cutlets and the foil covers half of each. Fold the uncovered half of each cutlet over the foil-covered spoon handles to form "taco shells." Freeze until the cutlets are very firm and hold their taco-shape, at least 1 hour up to 8 hours.
• Fill a large heavy pot, fitted with a deep fry thermometer halfway with oil. Heat over medium-high heat until 350 degrees F. Working in 2 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, 5 to 8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
• Fill the chicken shells with lettuce, tomato and cheese. Drizzle with both sauces and serve more on the side.