Start by slicing the boneless, skinless chicken breasts into bite-sized pieces. This allows for quicker cooking and better seasoning coverage.
In a bowl, combine the taco seasoning, onion powder, garlic powder, and kosher salt. Toss the bite-sized chicken pieces in the seasoning mix until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken pieces. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center. Remove from heat and set aside.
In the same skillet, add more olive oil for frying. Heat over medium-high heat. Carefully place each flour chalupa tortilla in the hot oil, frying for about 1-2 minutes on each side until golden brown and crispy. Place on paper towels to drain excess oil.
Once your tortillas are fried and crispy, it's time to assemble your chalupas! Start by placing a generous amount of the cooked chicken on each tortilla. Top with shredded cheese, lettuce, diced tomatoes, a dollop of sour cream, and a drizzle of salsa.
Serve your Homemade Chicken Chalupas immediately while the tortillas are still warm and crispy.
