Breakfast Chicken Chalupa

 From the Breaking Bad television series  

 

Yo, yo, yo! 1-4-8-3 to the 3 to the 6 to the 9. Representin' the ABQ! I guess I should probably say that this post might contain some light spoilers, though really, the series did end over three years ago and I'm with Stephen King on the whole spoilers thing. This recipe is for an offering from everyone's favorite fictional fast food joint that's actually a cover for a giant meth operation, Los Pollos Hermanos. The chalupa was mentioned briefly in the beginning of the Season 4 episode Shotgun, when Walter visits the counter of his local Los Pollos Hermanos to try to meet up with the elusive Gustavo Fring. The employee at the counter, who's just doing her best, asks Walter if he would like to try their Breakfast Chicken Chalupa Combo Meal. Unfortunately, Walter isn't in the mood for a chalupa. There’s not much else to go on besides the name, so I took a classic fast-food-style chalupa, paired it with spicy South American fried chicken, and added green chile hash browns for a touch of New Mexico. It might look complicated, but it’s easier than it seems. That said, deep frying always comes with a little messiness and chaos... But don't worry! There's someone who can help you clean up any mess. And the means justify the ends, as I think you'll find this chalupa tastes much better than roof pizza.

Ingredients: 

   

For the Chicken:

• 4 Chicken Tenders
• 1/2 cup Lime Juice
• 1/2 cup Orange Juice
• 3 Eggs, large
• 4 cloves Garlic, minced 
• 1 cup All-Purpose Flour
• 1 cup Corn Flour 
• 1 tsp. Powdered Oregano
• 1 tsp. Chili Powder
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 tsp. Cumin
• Cayenne, to taste
• Salt and Pepper, to taste
• Hot Sauce, to taste
• Oil (for deep frying)

For the Hash Browns:

• 10oz Shredded Potato
• 7oz Roasted Green Chile, chopped
• 2 cloves Garlic, minced
• Salt and Pepper, to taste
• 2 tbs Oil, for frying

For the Shell: 

• 4-6 Pillsbury Southern-Style Biscuits
• Oil (for deep frying)

Optional Toppings:

• Shredded Cheese
• Shredded Lettuce
• Pico De Gallo
• Sour Cream

 

Directions:

 

For the chicken: 

 

1. Combine the lime juice, orange juice, minced garlic, half a teaspoon of each spice and some salt and pepper in a non-reactive bowl.
2. Add the chicken tenders and toss to coat. 
3. Let the chicken marinate in the fridge, covered, for at least 1 hour but overnight is best. 
4. When ready to cook (let me cook...), pay the chicken dry with a paper towel and let it sit at room temperature for about 20 minutes before breading.
5. In a bowl, whisk together the eggs and the hot sauce (if using) until the mixture turns bright orange. In a separate bowl, sift together both flours, the remaining spices and some S&P.
6. Set up your deep fryer with your frying oil of choice, heat oil to 350°F. You may also use a cast iron skillet or other high-temperature pot for frying. Here's a guide for those of you who do not have a deep fryer or frying experience. Be safe!
7. Dip the marinated chicken in the egg mixture, and then coat well in the flour mixture.
8. Fry the chicken in the oil until brown and crisp, around 8 to 10 minutes. You may need do this in batches depending on the size of your deep fryer. Use tongs to make sure the chicken is getting fried evenly, you may need to gently rotate it occasionally.
9. Place the fried chicken pieces on a wire rack or a paper towel to rest. Now's a good time to start making the hash and the shells.

 

 For the hash browns:

 

1. Combine all the hash ingredients except the frying oil.
2. Heat the oil or butter in the skillet over medium heat.
3. Cook the potatoes until a crust forms on the bottom, about 5 to 7 minutes. 
4. Do your best to flip everything over and cook on the other side until a crust forms on that side. 
5. Remove and set aside until ready to assemble the chalupa.

 

 

For the shell: 

 

1. Separate six Biscuits and flatten to make 6-inch disks and 
2. Place on an ungreased parchment-lined baking sheet.
3. Bake 8 to 10 minutes or until golden brown. 
4. Remove and set aside until ready to assemble the chalupa.

 

 

To Assemble:

 

1. Slice chicken into 1 inch pieces.
2. Add the hash on top of the biscuit first, then the chicken slices, then the toppings. 
3. Fold the biscuit over to create a shell. 
4. Secure with toothpicks if necessary.