Cypress Cobb Recipe

Marinate Chicken

Trim chicken thighs of excess fat and pat dry. Place chicken in a bowl with 1 cup buttermilk and 1 tsp hot sauce. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Prep Breading

In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly.

Bread Chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Set on a rack and let rest 10 minutes to set the crust.

Fry Chicken

Heat vegetable oil in a heavy skillet to 350°F (175°C) or until a small pinch of flour sizzles on contact. Fry chicken in batches (do not overcrowd) for 4–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

Slice

Let the fried chicken rest 5 minutes, then slice into 1/2-inch strips for assembling the salad.

Cook Bacon

Cook 4 bacon strips in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towel-lined plate and drain. When cool, chop into 1/2-inch pieces.

Hard-Boil Eggs

Place 2 eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat and let sit 9 minutes. Drain and transfer to an ice bath for 5 minutes. Peel and quarter each egg.

Prep Produce

Rinse and spin dry 6 cups mixed greens. Halve or quarter 1 cup cherry tomatoes. Slice 1 avocado just before assembling: cut in half, remove pit, score flesh and scoop into slices or wedges. Keep avocado on tray with a squeeze of lemon if desired to slow browning.

Assemble Salad

On a large platter or individual plates arrange the mixed greens as a base. Neatly arrange sliced fried chicken, chopped bacon, quartered eggs, avocado slices, cherry tomatoes, and 1/2 cup blue cheese crumbles on top of the greens. Sprinkle 1 tbsp chopped chives or green onions over the salad.

Make Dressing

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Add 1 tsp fresh lemon juice, 1 tsp chopped dill, 1 tsp chopped parsley, 1/2 tsp minced garlic, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning or consistency with additional buttermilk if needed.

Dress & Serve

Drizzle ranch over the assembled Cypress Cobb or serve on the side. Serve immediately so the fried chicken remains crisp.