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Fried_chicken_cobb_salad Recipe

Name: Mama's Boy Restaurants Fried_chicken_cobb_salad Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts or thighs; 1 cups buttermilk; 1 tsp hot sauce; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tbs paprika; 1 tsp garlic powder; 1 tsp onion powder; 1.5 tsp salt; 0.75 tsp black pepper; 0.25 tsp cayenne pepper (optional, for heat); 2 count eggs; 2 cups vegetable oil (for frying); 6 cups romaine lettuce, chopped; 2 cups mixed baby greens (optional); 1 cups cherry tomatoes, halved; 0.5 count English cucumber, sliced; 1 count avocado, sliced; 2 count hard-boiled eggs, quartered; 4 slices bacon, cooked and crumbled; 0.5 cups blue cheese, crumbled; 0.5 cups shredded cheddar (optional); 2 tbsp green onions, thinly sliced; 0.25 cups mayonnaise; 2 tsp olive oil; 2 tsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 0.5 tsp garlic, minced; 0.25 tsp salt

Inspired by Mama's Boy Restaurant

Time50m

Serves4

Make Fried_chicken_cobb_salad Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fried Chicken

1 lb boneless skinless chicken breasts or thighs

1 cups Buttermilk

1 tsp Hot sauce

1 cups 00 bread flour

1/4 cups Cornstarch

1 tbs Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 1/2 tsp Celtic sea salt

3/4 tsp black pepper

1/4 tsp cayenne pepper (optional, for heat)

2 count Eggs

2 cups vegetable oil (for frying)

Salad Base & Toppings

6 cups romaine lettuce, chopped

2 cups mixed baby greens (optional)

1 cups Cherry tomatoes, halved

1/2 count English cucumber, sliced

1 count avocado, sliced

2 count hard-boiled eggs, quartered

4 slices Bacon, cooked and crumbled

1/2 cups blue cheese, crumbled

1/2 cups shredded cheddar (optional)

2 tbsp green onions, thinly sliced

Dressing (Creamy Red Wine Vinaigrette)

1/4 cups Mayonnaise

2 tsp olive oil

2 tsp red wine vinegar

1 tsp Dijon mustard

1 tsp Honey

1/2 tsp Garlic, minced

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp water (to thin, if needed)

Method

Fried Chicken

Prep chicken

Trim chicken and cut into 1"-1.5" strips or bite-size pieces suitable for salad. Pat dry with paper towels.

Marinate

Place chicken pieces in a bowl and pour buttermilk and hot sauce over them. Stir to coat, then cover and refrigerate for at least 30 minutes (up to 4 hours).

Make dredge

In a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper and cayenne. In a second shallow bowl, beat the eggs.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. First dip pieces in beaten eggs, then press into the flour mixture to coat thoroughly. For extra crispness double-dip: return to egg and flour again. Place coated pieces on a wire rack and let rest 5–10 minutes to set the crust.

Heat oil and fry

Pour oil into a heavy skillet or Dutch oven to a depth of about 1". Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~40 seconds. Fry chicken in batches without crowding, about 3–4 minutes per side for 1" pieces, until golden brown and internal temperature reaches 165°F (74°C). Turn as needed for even browning.

Drain

Use a slotted spoon or tongs to transfer fried chicken to a paper towel-lined plate or wire rack. Let rest 3–5 minutes; pieces will crisp as they rest.

Salad Base & Toppings

Prepare greens and veg

In a large bowl, combine chopped romaine and baby greens. Add halved cherry tomatoes, sliced cucumber, and sliced avocado. Toss gently to combine, keeping avocado slices on top if desired.

Prepare eggs and bacon

If not already done, hard-boil eggs (cook 9–12 minutes in boiling water, then cool in ice water) and quarter them. Cook bacon until crisp, drain on paper towels and crumble.

Assemble salad

Divide greens evenly among 4 plates or one large platter. Arrange quartered eggs, crumbled bacon, blue cheese, shredded cheddar and green onions in sections over the greens for a classic Cobb-style presentation.

Add fried chicken

Top the salads with warm fried chicken pieces, distributing evenly. Sprinkle extra black pepper or a pinch of salt to taste.

Dressing (Creamy Red Wine Vinaigrette)

Make dressing

In a small bowl, whisk together mayonnaise, olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. If the dressing is too thick, whisk in up to 1 teaspoon water to reach desired consistency.

Dress and serve

Either drizzle the dressing over each assembled salad just before serving or serve on the side. Garnish with additional crumbled blue cheese or sliced green onions if desired.

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