Homemade Naked Chicken Chalupa

Julie attempts to reverse engineer the Naked Chicken Chalupa and make a homemade version.


  • 2 Chicken Cutlets
  • 2 tablespoons Chilli powder
  • 1 teaspoon Cumin
  • 1 teaspoon Black pepper
  • 1 tablespoon Paprika
  • 1 tablespoon salt
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 tablespoon Red pepper flakes
  • 1 cup flour
  • 1 whisked egg
  • 1 cup Shredded lettuce
  • 1/2 cup Diced Tomatoes
  • 1/2 cup Grated Cheddar Cheese
  • 1/2 an Avocado
  • 1/3 cup Ranch dressing


  1. Begin by building the taco holder on a baking tray using aluminium foil. Spray everything with non-stick spray. Combine all the spices and flour in a shallow tray or plate and mix with a fork.
  2. Place the cutlets between two pieces of plastic wrap and flatten by hitting with a rolling pin. Dredge each cutlet in the egg and then coat in the flour/spice mix. Place on the baking sheet and let dry for 5-10 minutes before baking at 400˚F for 20 minutes.
  3. Optional: In a cast iron skillet heat up 1/2 an inch of vegetable oil. Once baked, remove chicken from the foil and fry each side for 30 seconds until crisp and golden.
  4. For the avocado ranch, combine both ingredients in a food processor and blend until smooth.