Scrolling through the Taco Bell tag on Gothamist feels like revisiting a cherished family album. We beam with pride looking back at those first precious steps into stunt foods; hallmark moments that led to life-long habits, as with all of our formative years. Then came testing the boundaries, sometimes pushing too far, but usually finding a happy balance between respecting history and embracing a bold new future. We may not have been with you since birth, but we stuck by you, Taco Bell, even though you sometimes lie to us.

And here we are with you now, on the eve of the Naked Chicken Chalupa, which will be deployed nationwide on January 26th for $2.99.

This is a two-years-in-the-making menu item. "The shell is made with four ounces of marinated, all-white-meat, antibiotic-free chicken kicked up with bold Mexican spices and seasoning, and is packed with fresh shredded lettuce, diced ripe tomatoes, cheddar cheese and creamy avocado ranch," reads Taco Bell's release on the new item. So: a school cafeteria fried chicken patty wrapped around a salad. Cool, cool.

Taco Bell's schtick, historically, has been to remix ingredients already on the menu to create a new item—the Crunchwrap Supreme is a prime example of this. This feels more like aping fellow Yum Brand cohort KFC's Double Down sandwich. At least your newish queso is on brand.

"Fried chicken is growing at a tremendous clip," true words spoken by Taco Bell President Brian Niccol. "It's a real void on our menu, and it's something that our customers ask us for."