Southeast fried chicken (Noblesville, Shelbyville, Alexandria: hotel, house, restaurant)

[Clarallel]

Mmmmm...

If It’s Sunday in Southeastern Indiana, Order the Fried Chicken
Doused in pepper, salt and history, the region’s signature dish is a staple of after-church dinners, and a fine reason for a road trip

https://www.nytimes.com/2019/06/18/d...n-indiana.html

[artemis]

Originally Posted by Clarallel

Mmmmm...

If It’s Sunday in Southeastern Indiana, Order the Fried Chicken
Doused in pepper, salt and history, the region’s signature dish is a staple of after-church dinners, and a fine reason for a road trip

https://www.nytimes.com/2019/06/18/d...n-indiana.html

Never heard of it.

[turkeydance]

c'mon man.
everyone knows.

[indy_317]

I really like fried chicken, but don't eat it all that much. I've been to a many places and most of them are pretty good. They are right that they have to offer some sort of house blend seasoning to make it stand out.

The best pan fried local place I've tried was actually out straight east. I was told on another forum that Willow Springs restaurant in Hagerstown had the best pan fried chicken. I eventually go out there to try it and so far it has been the best I've eaten. They only serve it two days a week (or did).

Places offering good fried (both pan and boasted) chicken are the Blue Bird and Kopper Kettle in Morristown, Laurel Hotel in Laurel, Wagner's Village Inn and Brau Haus in Oldenburg, The Eagle and Maxine's Chicken and Waffles in downtown Indy, Chicken Inn and Fiddlers Three in Shelbyville, the Historic Park Inn in Rushville, The Bank in Pendleton, Jim Dandy in Noblesville, and the Curve Inn in Alexandria. Some are better than others. Some have smaller pieces and other larger pieces like you'd see at KFC. Even the Chester Fried Chicken at the truck stop has some good fried chicken.

[rrah]

I read the article when it came out. I thought everyone made fried chicken like that: flour, pepper and salt. Nothing fancy. That's just the way Grandma and Mom always did it.

[indy_317]

Originally Posted by rrah

I read the article when it came out. I thought everyone made fried chicken like that: flour, pepper and salt. Nothing fancy. That's just the way Grandma and Mom always did it.

I think some of it has to also do with what type of oil one is using, the type pan being used, temperature, etc.. Plus, I bet some are using a bit more than just pepper and salt.