Fried Chicken Chalupa with Bacon & Egg
Servings: 2–4
Prep time: 20 minutes
Cook time: 20–25 minutes
Ingredients:
For the Fried Chicken:
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2 boneless chicken thighs or breasts (pounded thin if needed)
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1 cup buttermilk (or milk + 1 tsp vinegar)
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1 cup flour
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1/2 cup cornstarch (optional for extra crispiness)
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1 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp salt & black pepper
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Oil for frying
For the Chalupa Shells (or use pre-made flatbreads/taco shells):
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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2 tbsp lard or oil
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~1/2 cup warm water
For the Bacon & Egg:
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4 slices bacon
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2–4 eggs (fried or scrambled to preference)
Toppings (optional but recommended):
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Shredded cheese (cheddar, jack, or queso fresco)
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Salsa or pico de gallo
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Sour cream or chipotle mayo
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Sliced avocado
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Fresh cilantro
Instructions:
1. Prepare the Chalupa Dough (if making fresh):
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Mix flour, baking powder, salt, and lard/oil.
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Gradually stir in warm water until a soft dough forms.
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Knead briefly, rest 10 minutes, then divide and roll into 6–8” circles.
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Fry in hot oil (350°F/175°C) until puffed and golden, ~30–60 seconds per side. Drain on paper towels.
2. Marinate & Fry the Chicken:
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Soak chicken in buttermilk for 15+ minutes (or overnight).
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Mix flour, cornstarch, and spices in a shallow bowl.
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Dredge chicken in the dry mix and fry until golden brown and cooked through (165°F internal temp), ~4–5 minutes per side. Drain.
3. Cook Bacon & Eggs:
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Cook bacon until crispy. Drain.
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Fry or scramble eggs in bacon fat or butter, season lightly.
4. Assemble the Chalupas:
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Place fried chicken on each chalupa shell.
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Top with egg, crispy bacon, cheese, and optional extras (salsa, avocado, etc.).
Serving Suggestion:
Serve with hot sauce or a side of hash browns for the full diner-meets-Tex-Mex effect.