Best Ugly Naked Chicken Recipes

COPYCAT TACO BELL NAKED CHICKEN CHALUPA

Copycat Taco Bell Naked Chicken Chalupa image

Sometimes you want the meat on the outside of your taco, right? The Naked Chicken Chalupa was invented by a genius who had that in mind. Salad on the inside golden fried chicken on the outside. Pretty cool.

Provided by EmKenBken

Categories Mexican

Time 2h15m

Yield 12 Copycat Taco Bell Naked Chicken Chalupas, 12 serving(s)

Number Of Ingredients 27

Ingredients

1 (1 ounce) envelope ranch dressing mix, such as Hidden Valley Ranch
3/4 cup sour cream
1 small avocado, pitted and diced
4 tomatoes, seeded and chopped
1 head iceberg lettuce, shredded
3 cups cheddar cheese, shredded
2 lbs ground chicken, white meat
2/3 cup all-purpose flour, plus more for rolling
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon granulated sugar
1 teaspoon white vinegar
1/2 teaspoon Accent seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 (6 ounce) can cooking spray
1/4 cup buttermilk
2 large eggs
2 cups all-purpose flour
1 cup unseasoned breadcrumbs
1 teaspoon kosher salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon sweet paprika
6 cups vegetable oil, for frying

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.

UGLY NAKED CHICKEN

Ugly Naked Chicken image

The sweet tangy sauce this chicken cooks in results in delicious, sweet, slightly sticky chicken that is just delicious. It may be the ugliest chicken you've ever seen (especially if you skin the chicken first, as I usually do), but it sure does taste good.I usually grab a "family pack" of select chicken parts or I use drumsticks and yank off all the skin with the help of kitchen shears. A serving is two pieces each. I originally found this in one of my favorite community cookbooks, "Enough to Feed an Army" years ago. This is my adaptation and I gave it the name "Ugly Naked" based on my method of skinning the chicken.

Provided by HeatherFeather

Categories Chicken

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 9

Ingredients

8 pieces bone-in skinless chicken
garlic powder, to taste
salt, to taste
black pepper, to taste
1 cup honey
1/8 cup soy sauce (I use low-sodium)
1/4 cup butter or 1/4 cup margarine
1/8 cup Worcestershire sauce
1/8 cup lemon juice

Steps:

Preheat oven to 350 degrees F.
Place chicken pieces in a 9x13" casserole sprayed with nonstick cooking spray.
Generously sprinkle chicken pieces with garlic powder, salt and pepper to taste on both sides.
Bake, uncovered, for 40 minutes.
Meanwhile, in a microwaveable bowl, combine honey, soy sauce, butter, Worcestershire sauce, and lemon juice and heat on HIGH power for about 30-45 seconds, or until butter melts and you can easily stir ingredients together- watch carefully so you don't overheat it and end up with a melted butter mess in your microwave.
After chicken has baked for the 40 minutes, pour the honey mixture all over the chicken and bake another 10 minutes, flip chicken over, bake another 10 minutes longer or until chicken is cooked all the way through and is tender.
Note: If you prefer your chicken"dressed," go ahead and leave the skin on.