Cypress Cobb Recipe
fried chicken, mixed greens, bacon, avocado, egg, tomatoes, cheddar, ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Salad Base & Toppings
Ranch Dressing
Seasoning for Eggs & Finishing
Method
Fried Chicken
- 1
Marinate
Slice chicken thighs into 1/2-inch strips. In a bowl, combine 1 cup buttermilk and 1 tablespoon hot sauce. Add chicken strips, cover, and refrigerate for at least 20 minutes (up to 2 hours).
- 2
Prep Coating
In a shallow dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Coat Chicken
Remove chicken from marinade, letting excess drip off. Dredge strips thoroughly in the flour mixture, pressing to adhere. Set coated strips on a wire rack for 5 minutes to set the crust.
- 4
Fry
Heat about 1 cup vegetable oil in a heavy skillet over medium-high until the oil registers 350°F (175°C) or a small piece of coating sizzles and browns within 10 seconds. Fry chicken in batches, without crowding, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate or wire rack to drain and keep warm.
Salad Base & Toppings
- 5
- 6
Prep Tomatoes and Avocado
If using cherry or grape tomatoes, halve them to make about 1 cup. Otherwise dice 1–2 medium tomatoes to yield 1 cup. Halve and pit the avocado, peel and slice into 6–8 slices or dice if preferred. Toss avocado with a light squeeze of lemon if you have it to prevent browning.
- 7
Soft-Boil Eggs
Bring a small pot of water to a gentle boil. Gently lower 2 large eggs and cook for 7 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 3 minutes. Peel and halve eggs; season cut sides with 1/4 tsp salt and 1/4 tsp black pepper.
- 8
Assemble Greens
Place 6 cups mixed greens in a large bowl or divide among plates. Scatter halved tomatoes, crumbled bacon, sliced avocado, shredded cheddar (1/2 cup), and the halved eggs across the greens.
- 9
Add Chicken
Top the assembled salads with the warm fried chicken strips, distributing evenly among servings.
Ranch Dressing
- 10
Make Dressing
In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh parsley, 1 minced garlic clove, 1/2 teaspoon dried dill, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust thickness with more buttermilk if desired. Chill if not using immediately.
- 11