Instructions

• Slice the chicken breasts into bite-sized pieces. In a bowl, combine 1 tablespoon taco seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon kosher salt. Toss the chicken with the spice mixture until evenly coated.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the seasoned chicken in a single layer and cook, stirring occasionally, about 4–5 minutes, until browned and cooked through (no pink remains). Transfer the cooked chicken to a plate and set aside.
• Pour additional oil into a clean skillet for shallow frying (enough so the edge of a folded tortilla will touch the oil when dipped). Heat the oil over medium until it shimmers. Test readiness by dipping the edge of a chalupa tortilla into the oil—bubbles should form around the tortilla.
• Fold one flour chalupa tortilla in half to form a taco shape. Using tongs, hold the folded tortilla and dip the bottom half into the hot oil so the bottom edge is submerged; fry until that side is golden brown, then flip and fry the other side until golden and crisp. Transfer the fried chalupa to a paper towel-lined plate to drain. Repeat with the remaining tortillas.
• Divide the cooked chicken among the 8 fried chalupa shells. Top each with shredded cheese (divide 1 cup shredded cheese among them), shredded lettuce, diced tomatoes, sour cream, and salsa to taste.
• Serve the chalupas immediately.