Cypress Cobb Recipe

Marinate

Cut chicken into 1/2- to 3/4-inch strips or bite-size pieces. Put chicken in a bowl and pour buttermilk and hot sauce over it (if using). Toss to coat, cover, and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and flavor.

Breading

In a shallow bowl or dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, ground black pepper, and 1 tsp kosher salt. Remove chicken from buttermilk, shaking off excess (reserve buttermilk). Dredge pieces thoroughly in the flour mixture, pressing lightly to adhere. Place coated pieces on a rack for 5 minutes to set.

Fry

Heat 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in 30–40 seconds. Fry the chicken in batches so pieces are not crowded, 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack set over a sheet pan lined with paper towels to drain and rest for 3 minutes.

While chicken marinates, wash and spin-dry the mixed greens and place them in a large bowl. Halve the cherry tomatoes. Peel, pit, and slice or cube the avocado. Pat avocado lightly with paper towel to remove excess moisture and toss gently with 1/4 tsp lemon juice to slow browning.

Hard-boil the eggs: place 2 large eggs in a small pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit 9 minutes. Transfer eggs to an ice bath 5 minutes, then peel and halve or quarter.

Cook the bacon: in a skillet over medium heat, cook bacon until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then chop or break into bite-sized pieces.

Grate or crumble the sharp cheddar and thinly slice the green onion if using.

If using prepared ranch, whisk together the ranch, 1/2 tsp lemon juice, and 1/4 tsp black pepper in a small bowl to brighten the flavor. Taste and adjust seasoning.

Arrange the mixed greens on a large platter or divide across plates (serves 3–4). Distribute halved tomatoes, avocado slices, bacon pieces, cheddar, and egg quarters evenly over the greens.

Slice or place the fried chicken pieces over the salad while still warm.

Drizzle the dressed ranch over the salads (or serve on the side). Finish with a light sprinkle of kosher salt and freshly ground black pepper to taste, and garnish with sliced green onion if desired.