Cypress Cobb Recipe

Marinate

Trim and cut chicken into 1–1.5-inch wide strips. Place chicken in a bowl and pour 1 cup buttermilk over it. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor the meat.

Prepare Coating

In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne (optional). Mix well to create an even dredge.

Heat Oil

Pour about 1" depth of vegetable oil into a heavy skillet or cast-iron pan (about 1 cup for a 10" pan) and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Dredge & Fry

Working in batches, remove chicken from buttermilk letting excess drip off. Dredge pieces thoroughly in the seasoned flour mixture, pressing to adhere. Carefully place into hot oil without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet tray and let rest for 3–5 minutes; keep warm.

Cook Bacon

If bacon is not already cooked, cook 4 strips in a skillet over medium heat until crisp (about 8–10 minutes), turning occasionally. Drain on paper towels, then chop into bite-sized pieces.

Boil Eggs

Place 2 large eggs in a small saucepan and cover with cold water by 1". Bring to a gentle boil, then reduce to a simmer and cook 9 minutes for hard-cooked yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Prepare Produce & Cheese

While chicken fries, wash and spin the mixed greens and place them in a large shallow serving bowl or on individual plates. Halve or quarter cherry tomatoes (to yield ~1 cup). Slice avocado in half, remove pit, peel and cut into 1/2" slices. Shred 3/4 cup cheddar if not pre-shredded. Slice cooked bacon into pieces and have eggs ready.

Assemble Salad

Arrange the mixed greens as the base. Top with fried chicken strips (slice larger pieces into 1/2" strips), crumbled bacon, avocado slices, quartered eggs, halved tomatoes, and shredded cheddar. Sprinkle sliced chives or green onion over the top if using.

Mix Dressing

In a small bowl whisk together 1/2 cup mayonnaise and 1/2 cup buttermilk until smooth. Add 1 tsp lemon juice, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thin with additional buttermilk to desired pourable consistency.

Dress & Serve

Drizzle ranch over the assembled Cobb or serve on the side. Serve immediately while chicken is still warm.