Cypress Cobb Recipe

Prep chicken

Slice the chicken breasts into 3/4-inch thick strips (for cobb-style pieces) or into 1" bite-size pieces. Place the chicken in a bowl and pour the buttermilk over to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make coating

In a shallow dish combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix well so the spices are distributed evenly.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to reach about 1/2"–1" depth. Heat over medium-high until it reaches 350°F (175°C) or a small cube of bread browns in about 60 seconds. Maintain temperature between 325–350°F while frying.

Coat & fry

Remove chicken from buttermilk, letting excess drip off. Dredge pieces thoroughly in the flour mixture, pressing to adhere. Shake off excess flour and carefully lower into hot oil in batches (do not overcrowd). 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 pan to drain and keep warm. Repeat with remaining chicken.

Prepare bacon

If bacon is not yet cooked, cook slices in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels and chop into bite-size pieces.

Prepare eggs

Place eggs in a small saucepan and cover with cold water. Bring to a boil, then cover, remove from heat and let sit 9–10 minutes for firm yolks. Transfer to an ice bath, peel, and quarter.

Prepare avocado & tomatoes

Halve and pit the avocado, then slice or dice as preferred. Halve the cherry tomatoes.

Assemble greens

Divide the mixed salad greens between two large plates or bowls (about 2 cups per serving). Arrange the halved eggs, chopped bacon, avocado, cherry tomatoes and shredded cheddar in sections over the greens to create a classic Cobb-style presentation.

Add chicken

Slice the fried chicken into strips if fried whole, or leave bite-size pieces as is. Arrange the hot fried chicken over the salad (about half the cooked chicken per serving if making two servings).

Drizzle ranch dressing over each salad (about 1/4 cup per serving), or serve on the side. Season lightly with salt and freshly ground black pepper to taste. Optionally squeeze a lemon wedge over the avocado and chicken for brightness.

Serve immediately so the fried chicken stays crisp. Estimated calorie target (per serving) is approximately 900 calories when split into two generous portions.