Cypress Cobb Recipe

Marinate the chicken

Cut the chicken into strips about 1-inch wide (or bite-sized pieces). In a bowl, combine 1 cup buttermilk and 1 tbsp hot sauce (if using). Add the chicken, cover, and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and flavor.

Prepare the dredge

In a shallow bowl or dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Shake off excess buttermilk from each piece of chicken and coat thoroughly in the flour mixture, pressing to adhere. Place coated pieces on a wire rack while you heat the oil.

Heat oil and fry

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) and heat over medium-high until it reaches 350°F (175°C) or is shimmering. Add chicken pieces in a single layer without crowding. Fry 3–4 minutes per side for small strips (or 5–7 minutes for thicker pieces), turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack lined with paper towels to drain and keep warm in a low oven (200°F / 95°C) if needed.

Cook the bacon

Place 6 bacon slices in a cold skillet and cook over medium heat, flipping occasionally, until crisp (about 8–10 minutes). Alternatively, bake on a sheet at 400°F (200°C) for 12–15 minutes. Drain on paper towels, then chop or crumble when cool.

Cook the eggs

Bring a small pot of water to a gentle boil for hard-boiled eggs. Carefully add 2 large eggs and simmer 9 minutes for fully set yolks. Transfer to an ice bath for 5 minutes, peel, and halve. Season the halved eggs with a pinch of the 1/4 tsp salt and 1/4 tsp black pepper reserved for finishing.

Prep avocado and tomatoes

Halve, pit, and slice the avocado. Toss the avocado slices gently with a squeeze of lemon juice (optional) to prevent browning. Halve cherry tomatoes if large.

In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream until smooth. Stir in 1 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp dried dill, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning; thin with additional buttermilk by 1–2 tsp if you prefer a looser dressing. Chill until ready to use.

Divide 6 cups mixed greens among two serving plates or shallow bowls (serves 2). Drizzle a little olive oil and sprinkle a pinch of the finishing salt and pepper over the greens if desired.

Arrange the toppings in rows or sections over the greens: sliced fried chicken, crumbled bacon, avocado slices, halved hard-boiled eggs (yolk-side up), halved cherry tomatoes, and 3/4 cup shredded cheddar. Make the presentation colorful and balanced.

Spoon ranch dressing over the salad (about 2–3 tbs per serving) or serve on the side. Optionally finish with a lemon wedge on the side for extra brightness.

Serve immediately while the fried chicken is still warm. Enjoy.