Gather and measure all your ingredients.

In a large skillet, pour in about 2 inches of canola oil and heat until the temperature reaches 350°F.

In a small mixing bowl, blend together paprika, garlic powder, chili powder, and cumin. Season both sides of the chicken breasts.

In another skillet, pour a tablespoon of olive oil and heat until shimmering. Place the chicken breasts and cook for about 5–7 minutes on each side or until the thermometer reads 165°F. Allow it to rest for 5 minutes before slicing it into strips.

Dice the Roma tomatoes and segregate them in a bowl. Place the shredded lettuce, sour cream, and cheese in separate bowls for easy assembly later.

In a large bowl, combine flour, baking powder, salt, and shortening.

Introduce the milk and stir until a dough forms.

Flour a countertop and roll out the dough flat. Shape it back into a ball. Cut it in half, then divide it into 8 even sections.

Roll each portion into a ball and flatten them into 4-inch circles using a rolling pin.

With a fork, puncture holes across the surface to keep it from puffing up too much.

With tongs in hand, fold the shell in half and submerge one side in hot oil. Fry each side for about 30 seconds, flipping and frying additional 15-second intervals. Once golden, remove and place on paper towels to drain.

Now comes the fun part—stuffing the chalupas! Layer in the seasoned chicken, a dollop of sour cream, lettuce, tomatoes, and a smattering of shredded cheese.

Top off with a sprinkle of cilantro and serve hot with your sauce of choice. Relish every bite; you've earned it!