Copycat Naked Chicken Nachos from Taco Bell
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Remember back when Taco Bell had these amazing things called NAKED CHICKEN NACHOS? Here’s how you can make a copycat recipe at home!
I was straight up obsessed with these nachos. And for some reason, Taco Bell decided to take these amazing taco shaped nuggies off their menu!
With 4/20 being today and quarantine in full effect, we decided it would be best to DIY our favorite T-Bell dish at home.
Fortunately for us T-Bell Heads, naked chicken nachos are actually surprisingly easy to recreate.
All you need are a few simple ingredients and some patience and you are well on your way to naked chicken nachos!
In fact, I might just prefer the homemade version over the ones sold in-store.
But not going to lie, I will totally go back to Taco Bell the second they rerelease these! You just KNOW they will bring these back someday.
Also if we are putting in requests, I’d love it if they brought back breakfast taco waffles too! Are you listening Taco Bell?
Copycat Naked Chicken Nachos from Taco Bell
Equipment
- deep fryer optional
Ingredients
- 16 oz ground chicken
- 1 cup flour
- 1 egg + 1 tablespoon water
- 2 teaspoon turmeric
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 tablespoons olive oil or vegetable oil for frying
- salt & pepper to taste
- nacho / queso dip for serving
- salsa for serving
- sour cream for serving
- Taco bell hot sauce packets for serving
Instructions
- Lay out a long sheet of plastic wrap and place the ground chicken in the center. Place another long sheet of plastic wrap on top. Use your hands to spread the ground chicken out into a single layer, about a half to quarter of an inch thick. Place the thin layer of ground chicken on to a baking sheet or similar flat surface (avoid anything that curves around the edgse). Freeze for 8-10 hours or until the chicken is frozen.
- When the chicken is frozen solid, remove from the freezer and defrost about 5-10 minutes, just long enough to be able to peel off the top layer of plastic wrap. Flip the chicken over onto a cutting board and remove the bottom layer of plastic.
- Using a sharp knife, cut the thin layer of chicken into triangle shapes about 1-2 inches wide (think: the size of a chip). Return the triangles to the freezer while prepping the rest of the ingredients.
- In a small bowl, whisk together the flour, turmeric, chili powder, garlic powder, onion powder, cumin and coriander. Season with a pinch of salt and pepper.
- In a second bowl, whisk together the egg and water. Set aside.
- Heat the oil in a skillet over medium high heat. Preheat the oven to 160 F.
- Working quickly in batches (leave batches of the chicken triangles in the freezer as you work), dredge each chicken triangle in the flour, then in the egg, then back into the flour. Repeat as necessary to get a thin crust around the chicken. Place the breaded triangles on to a large plate in a single layer.
- The oil should be about a quarter inch deep. Again, working in batches of 3-5 (don't overcrowd the skillet), fry the chicken for 2-3 minutes per side, until the crust is golden brown and the chicken is cooked all the way through.
- Place the cooked chicken chips onto a plate lined with paper towels to blot up any excess oil. Transfer to a baking sheet or oven safe plate. Keep the cooked chicken chips warm in the oven while you cook the remaining chicken.
- Serve the chicken chips in a pile and top with queso/nacho cheese, sour cream, salsa and your favorite hot sauce packets from Taco Bell. Enjoy!
