Crispy Chicken Cobb Recipe

Quick pickled onions

If you don't have prepped pickled onions, slice 1 small red onion thinly. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1 teaspoon salt; bring to a simmer just until sugar dissolves. Place onion in a jar, pour hot brine over onions, cool to room temperature, then refrigerate for at least 30 minutes. Use 1 cup for salad.

Prep and brine

Slice the chicken breasts into 4 equal strips (approximately 4 oz each). Place the strips in a bowl with the buttermilk and hot sauce. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and seasons the chicken.

Prepare coating

In a shallow dish combine flour, cornstarch, salt, black pepper, paprika, garlic powder and onion powder. Mix thoroughly so the cornstarch is distributed evenly — this helps create extra crispiness.

Dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each strip thoroughly in the flour mixture, pressing the coating onto the surface to create a good crust. Place coated strips on a wire rack and let rest 10 minutes so the coating adheres.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 3/4 to 1 cup depending on pan). Heat oil to 350°F (175°C) — oil should shimmer but not smoke. Fry chicken strips in batches so they don't crowd the pan, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if needed.

Cook bacon

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer bacon to paper towels to drain and cool, then chop into 1/2-inch pieces (about 6 slices yield roughly 3/4 cup crumbled).

Make hard-boiled eggs

If eggs are not pre-cooked: place eggs in a pot, cover with cold water by 1 inch, bring to a boil, then remove from heat and cover. Let stand 10 minutes. Transfer eggs to ice water for 5 minutes, peel, and quarter each egg.

Prepare vegetables

Core and quarter the iceberg lettuce, then thinly slice or roughly chop into bite-sized pieces. Slice roma tomatoes into wedges (or half-moons).

Arrange salad

On a large platter or four individual plates, place a bed of chopped iceberg lettuce. Arrange tomato wedges, pickled red onion (about 1/4 cup per plate), chopped bacon, quartered hard-boiled eggs and blue cheese crumbles in sections over the lettuce to create the classic Cobb look.

Add chicken

Place 1 crispy chicken strip (or 2 smaller strips) per serving on top of each salad. If serving family-style, slice strips and fan across the salad.

Finish and serve

Sprinkle chopped chives and a pinch of coarse salt and freshly ground black pepper over the salads. Serve immediately with ranch or blue cheese dressing on the side (about 2 tablespoons per serving), allowing guests to dress to taste.