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.