Fried Chicken Cobb Recipe
BUTTERMILK FRIED CHICKEN, KALE CABBAGE BLEND, SUN-DRIED TOMATOES, CUCUMBERS, SLICED EGG, SMOKED CHEDDAR, RED ONION, JALAPEÑO BACON, AVOCADO RANCH
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Ingredients
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Salad Ingredients
Method
Preparation
Prepare the Fried Chicken
Marinate the chicken thighs in buttermilk for at least 1 hour, preferably overnight.
Coat the Chicken
In a bowl, mix flour, paprika, garlic powder, salt, and black pepper. Remove chicken from buttermilk and dredge in flour mixture.
Fry the Chicken
Heat vegetable oil in a large skillet over medium heat. Fry chicken thighs for 6-8 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Prepare the Salad
In a large bowl, combine kale-cabbage blend, sun-dried tomatoes, sliced cucumbers, sliced hard-boiled eggs, grated smoked cheddar, and thinly sliced red onion.
Add Bacon
Cook the jalapeño bacon until crispy, then crumble it over the salad mixture.
Assemble the Salad
Slice the fried chicken and arrange it on top of the salad. Drizzle avocado ranch dressing over the top before serving.