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Rotisserie Cobb Salad
12 oz rotisserie chicken, diced
1/3 cup red wine vinegar
1 Tbsp dijon mustard
2/3 cup extra-virgin olive oil
Freshly ground pepper
1 head romaine lettuce coarsely chopped
4 hard-boiled eggs, peeled and quartered
8 slices of bacon, cooked and crumbled
1 avocado thinly sliced
4 oz crumbled blue cheese
¾ cup cherry tomatoes halved
Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours,
Whisk eggs, milk, 2 Tbsp peach syrup and hot sauce in a large bowl. Whisk flour and remaining 2 tsp of salt in another large bowl.
Fit a Dutch oven or other deep heavy bottom pot with a thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in milk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
To make peach glaze, drain 1 can of peaches in syrup and place syrup in a blender. Add 3-4 peaches back into syrup, puree until thoroughly blended. Transfer to a sauté pan and reduce over medium high heat until thick enough to coat the back of a spoon.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil and to finish drizzle peach glaze over chicken. Serve immediately.