History
Indiana fried-chicken culture pulls from the Upland South and the Black South, transmitted through both white-flight migration and the Great Migration into Indianapolis neighborhoods. The pan-fried, cast-iron preparation predates the pressure-fried fast-food version and survives at independent rooms across the city.
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Common allergens: Gluten, Dairy, Egg
Make it at home
Ingredients
- 1 whole chicken, about 4 pounds, cut into 8 pieces
- 4 cups buttermilk
- 2 tablespoons hot sauce
- 2 tablespoons kosher salt, divided
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- Vegetable oil for shallow frying, plus 1/4 cup rendered bacon fat if you have it
Method
- Whisk buttermilk, hot sauce and 1 tablespoon kosher salt in a large bowl. Add the chicken, turn to coat. Refrigerate at least 4 hours, ideally overnight.
- In a wide shallow dish, whisk the flour, paprika, garlic powder, black pepper, cayenne and remaining 1 tablespoon salt.
- Lift a piece of chicken out of the buttermilk, let excess drip off, then press hard into the flour mixture, coating heavily. Set on a rack. Repeat for all pieces.
- Heat 1 1/2 inches of oil plus the bacon fat in a heavy cast-iron skillet to 325 F.
- Fry the chicken in batches, dark meat first, 12 to 14 minutes per side. The internal temperature should hit 165 F at the bone.
- Drain on a rack set over a sheet pan, not on paper towels. Rest 5 minutes before serving.
Tip from the editors. Don't crowd the pan. Two pieces at a time in a 10-inch skillet, and let the oil come back to temperature between batches; that's the difference between crisp skin and pale, greasy skin.
Where to eat hoosier fried chicken
Hoosier fried chicken in Indianapolis
The Eagle Mass Ave ★ 4.3
The Eagle Mass Ave in Indianapolis fries half-chickens brined in-house and runs Southern sides on Mass Avenue's busiest corner. The line moves fast.
OrderHalf a chicken with spoonbread and the kale salad.
TipNo reservations. Get on the standby list at 5:30 for a 6:30 weekend table.
Workingman's Friend ★ 4.5
Haughville tavern on Belmont since 1918, founded by Louis Stamatikin; thin-edged smashed double cheeseburgers, chili and cold draft beer, cash only.
Why locals goA 1918 Macedonian-immigrant lunch counter in Haughville, off the West Side tourist map but still grinding out the city's defining smash burger.
TipCash only. Don't ask for ketchup, ask for mustard. Closed Sundays.
More places near The Eagle Mass Ave and Workingman's Friend
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- Cafe Patachou Downtown Brunch, about 1.2 km away
- Spoke & Steele New American, about 1.5 km away
- St. Elmo Steak House Steakhouse, about 1.5 km away
- Julieta Taco Shop Mexican, about 1.7 km away
- Cafe Patachou at the Stutz Brunch, about 1.7 km away
- Slippery Noodle Inn Kitchen New American, about 1.7 km away
More cities are in research. Want hoosier fried chicken covered somewhere specific? Tell us where you want to eat.