Fried Chicken Cobb Recipe
Tomato, Carrots, Eggs, Shredded Cheddar, Roasted Corn
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Ingredients
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Fried Chicken
Salad Base & Veggies
Eggs & Cheese
Assembly & Garnish
Method
Fried Chicken
- 1
Marinate chicken
Place the trimmed chicken thighs in a bowl or zip-top bag. Add buttermilk and hot sauce, toss to coat fully. Refrigerate and marinate for at least 30 minutes, preferably 1–4 hours.
- 2
Prepare dredge
In a shallow dish combine flour, cornstarch, salt, pepper, paprika, and garlic powder. Mix thoroughly so spices are evenly distributed.
- 3
Dredge and fry
Remove chicken from the marinade letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the meat. Heat oil in a heavy skillet (cast iron preferred) over medium-high heat until it reaches about 350°F (moderately hot) or a small pinch of flour sizzles when dropped in. Add chicken pieces (do not crowd) and fry 4–6 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 keep warm.
Salad Base & Veggies
- 4
Prepare lettuce and tomatoes
While chicken marinates or fries, chop the romaine or greens and place in a large shallow bowl or on a platter. Dice or quarter the tomatoes and scatter over the greens.
- 5
Roast or sauté corn
Preheat a skillet over medium-high heat. Add the corn and 1 teaspoon olive oil, cook, stirring occasionally, until edges are lightly charred, about 5–7 minutes. Season with 1/4 tsp salt and a pinch of black pepper. Remove from heat and let cool slightly, then scatter over the lettuce.
- 6
Add carrots
Julienne or shred the carrots and arrange in a line or scattered over the salad base.
Eggs & Cheese
- 7
- 8
Make dressing
In a small bowl whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice (or vinegar), Dijon mustard, honey (if using), salt, and pepper until smooth. Taste and adjust seasoning. Set aside.
- 9
Add cheese
Sprinkle shredded cheddar evenly over the salad area where desired.
Assembly & Garnish
- 10
Slice chicken
When the fried chicken has rested 3–4 minutes, slice each piece into 1/2-inch strips.
- 11
Assemble Cobb
On the prepared bed of lettuce, arrange rows or sections of sliced fried chicken, roasted corn, carrots, tomato, quartered eggs, shredded cheddar, and optional bacon and avocado. Drizzle the prepared dressing over the salad or serve on the side.
- 12
Finish and serve
Garnish with sliced green onions or chives and lemon wedges. Serve immediately while chicken is warm.