DA Black/<a href="http://www.hollyhockhill.com" class="external" rel="nofollow">Hollyhock Hill</a>

Hollyhock Hill, Indianapolis

6 of 13

Fried chicken is
the darling of country fare, and at Hollyhock Hill, the Hoosier state
institution since 1928, they stick with what works. Pan-fried in one-of-a-kind
cast-iron skillets that are three-by-three-feet, Hollyhock’s chicken is—and
this is the real trick to the best of the best—never frozen. Not once. Owners
Barbara and Jay Snyder (who bought the restaurant in 1992, but started working
there as teenagers) source fresh chicken from Kentucky and Tennessee farms,
butterfly the meat in-house, and chill it overnight with ice. Usually by the
following day, grandma-style platters and bowls of the lightly floured,
slow-cooked wishbones and breasts sell out with mashed potatoes, buttered corn,
and buttermilk biscuits.

America's Best Fried Chicken

Hollyhock Hill, Indianapolis

Fried chicken is
the darling of country fare, and at Hollyhock Hill, the Hoosier state
institution since 1928, they stick with what works. Pan-fried in one-of-a-kind
cast-iron skillets that are three-by-three-feet, Hollyhock’s chicken is—and
this is the real trick to the best of the best—never frozen. Not once. Owners
Barbara and Jay Snyder (who bought the restaurant in 1992, but started working
there as teenagers) source fresh chicken from Kentucky and Tennessee farms,
butterfly the meat in-house, and chill it overnight with ice. Usually by the
following day, grandma-style platters and bowls of the lightly floured,
slow-cooked wishbones and breasts sell out with mashed potatoes, buttered corn,
and buttermilk biscuits.

DA Black/Hollyhock Hill [1] http://www.hollyhockhill.com"

America's Best Fried Chicken

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