Buttermilk-marinated chicken dredged in seasoned flour and fried in cast iron with bacon drippings or lard, the Southern home-style version found across Louisville lunch counters.
Where to eat it: 3 restaurants across 1 city.
Country-fried chicken in Kentucky goes back to the antebellum farmhouse kitchens of Southern home cooks, with Edna Lewis and other African-American cooks documenting recipes that pre-date the franchise era. The Louisville version typically uses buttermilk marinade, double dredging in seasoned flour, and cast-iron skillet frying. Wagner's Pharmacy serves a classic counter-style fried chicken plate, while Joella's and Royals Hot Chicken bring the modern Nashville-style spicy version to the city.
Common allergens: Gluten, Dairy, Egg
Tip from the editors. Don't crowd the pan; the oil temperature drops and the chicken steams instead of frying. Cast iron holds heat best.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Wagner's Pharmacy in Louisville has cooked diner breakfast since 1922, the Derby-week racetrack canteen across from Churchill Downs with breakfast plates under $14.
Order: Country ham, two eggs, biscuits and gravy, sweet tea.
Tip: Walk-in counter. Closed Mondays. Breakfast all day Sunday.
Joella's Hot Chicken on Frankfort Avenue in Louisville fries Nashville-style hot chicken tenders for under $15 with a side, the family-friendly Crescent Hill counter.
Try: Hot chicken tenders with side
Tip: Counter-service. Tender plate with pimento mac and tea stays under $15.
Royals Hot Chicken in Louisville's NuLu fries Nashville-style hot chicken sandwiches for under $15, the city's spice-level counter open to lunch and dinner crowds.
Try: Hot chicken sandwich with side
Tip: Counter-service. Medium heat sandwich with a side keeps lunch under $15.
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