Cypress Cobb Recipe
fried chicken, mixed greens, bacon, avocado, egg, tomatoes, cheddar, ranch
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Ingredients
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Salad & Toppings
Fried Chicken
Dressing
Method
Fried Chicken
Marinate chicken
Toss the chicken strips with 3 tablespoons buttermilk and 1 teaspoon hot sauce (if using) in a bowl. Cover and refrigerate for at least 15 minutes (or up to 1 hour) to tenderize and help the coating adhere.
Prepare coating
In a shallow dish combine 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Mix thoroughly.
Coat chicken
Heat a heavy skillet over medium-high and add enough vegetable oil to reach about 1/4"–1/2" depth (approximately 1 cup). While oil heats to 350°F (175°C) or shimmering, dredge each marinated chicken strip through the flour mixture, pressing lightly so the coating adheres. Shake off excess.
Fry chicken
Working in a single layer (do not overcrowd), fry the coated strips 2–3 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper towel–lined plate and drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing salad.
Salad & Toppings
Cook bacon
While chicken marinates or fries, cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into bite-sized pieces.
Prepare eggs
If you don't have pre-cooked eggs, place eggs in a small saucepan, cover with cold water, bring to a gentle boil, then simmer for 9–10 minutes for fully set yolks. Immediately transfer to an ice bath, peel and quarter.
Assemble salad
In a large bowl or on a platter, arrange 6 cups mixed salad greens. Distribute halved cherry tomatoes (1 cup), sliced avocado (1 each), quartered hard-boiled eggs (2 each), shredded cheddar (3 oz) and chopped bacon (4 slices) evenly over the greens. Slice the warm fried chicken into bite-sized pieces if desired and place on top.
Dressing & Finish
Dress the salad
Whisk together 1/2 cup ranch dressing with 1 teaspoon fresh lemon juice and 1/4 teaspoon freshly ground black pepper (optional) to brighten and season. Drizzle dressing over the assembled salad or serve on the side.
Serve immediately while chicken is warm. Toss lightly if you prefer the dressing evenly distributed. Serves 2–3 as a main course.