Fried Chicken Cobb Salad Recipe

Prep and brine

If chicken breasts are thick, butterfly and then pound to an even 1/2-inch thickness. Place chicken in a shallow dish, pour 1 cup buttermilk and 1 tablespoon hot sauce over chicken, cover, and refrigerate for at least 30 minutes or up to 4 hours.

Heat oil

Pour enough vegetable oil into a heavy skillet or Dutch oven to reach roughly 1/2 - 3/4 inch deep (about 1.5-2 cups). Heat over medium-high until oil registers 350°F (175°C) or a small cube of bread browns in about 45 seconds.

Dredge

In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. Remove each chicken piece from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing to adhere. Shake off excess.

Fry

Carefully place chicken into hot oil, cooking 3-4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd; fry in batches if needed. Transfer to a wire rack set over a sheet pan and let rest 5 minutes before slicing into 1/2-inch strips.

While chicken rests, cook bacon in a skillet over medium heat until crisp, about 6-8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then crumble or chop into bite-sized pieces.

Toss the mixed leafy greens in a large bowl and divide onto two plates (or one platter). Slice the tomato into wedges and cucumber into half-moons; arrange on the greens.

Scatter crumbled bacon and shredded cheddar evenly over the salad. Arrange the sliced fried chicken strips on top.

Season the assembled salads lightly with salt and black pepper to taste and sprinkle optional chopped green onion over the top.

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/2 cup buttermilk, chopped chives, chopped parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon juice until smooth. Taste and adjust seasoning or thickness with more buttermilk if needed. Chill until ready to serve.

Warm the biscuit according to package directions or reheat a homemade biscuit in a 350°F (175°C) oven for 6-8 minutes. Brush with 1 teaspoon melted butter before serving.

Drizzle the buttermilk ranch over the salad or serve on the side. Place the warm buttered biscuit alongside. Serve immediately so fried chicken stays crisp.