Indiana Fried Chicken Tour

The Indiana Fried Chicken Tour: Kountry Kitchen

My buddy Sherrel and I had planned for several days on going to lunch together. I figured we’d just hit someplace close to work, but when the day came he announced that he wanted to visit another Indianapolis fried-chicken joint. The Kountry Kitchen is a soul-food restaurant on Indianapolis’s Near Northside, at 1831 North College Ave. (Because Sherrel sprang this on me I didn’t bring my good camera, so I apologize for the low-fi cell phone shots!)

This is not the most genteel of neighborhoods. Preservation efforts are underway on at least one nearby College Ave. home, however, so perhaps the area will soon undergo a renaissance. If so, hopefully that renewal won’t chase away businesses such as this one.

Kountry Kitchen’s building isn’t particularly inviting, and the entry area was Spartan with uneven floors. But as the hostess bid us seat ourselves, all became well as we passed back into the large, plainly decorated but brightly lit dining area. It was nearly full. The waitress came immediately. I asked for unsweetened iced tea, which came directly in this unusual but charming little jar.

We both ordered the two-piece dark meal, which came with two sides and a choice of cornbread. I chose the sides that just seem natural to me with fried chicken: green beans and mashed potatoes with gravy. I also chose the fried cornbread, which looked for all the world like a pancake. Sherrel ordered mashed potatoes too, but also macaroni and cheese, with his chicken.

The generously sized leg and thigh arrived connected, well coated without being overcoated. The coating was mildly seasoned and I detected a hint of pepper, which I liked. The chicken within was a touch dry and was not seasoned, so clearly the Kountry Kitchen relies on the coating to carry flavor. The cornbread pancake was not sweet; it had a mild corn flavor but was dry. Sherrel said that his cornbread square was moist and mildly sweet.

Where my meal really shone was in the sides. The green beans came from a can, but were firm and fully, deliciously seasoned without being overly fatty. I could have eaten two more helpings, they were so good. The mashed potatoes were real and dense and full of good potato flavor, with bits of skin and tiny potato chunks to create texture. They would have been plenty good alone, but the the gravy, which was full of flavor and had just the right level of saltiness, made them great. Sherrel was lukewarm about his macaroni and cheese, though.

I managed to misplace my receipt, but I think lunch cost me maybe $10, which is reasonable for the amount and quality of food we received. I don’t get that far down on College Ave. very often, but the next time I do, I’ll try to arrange for it to happen near lunchtime so I can visit Kountry Kitchen again.

Another Indianapolis soul-food restaurant we visited on our tour was Mississippi Belle. Check out my review of their fried chicken.

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11 thoughts on “The Indiana Fried Chicken Tour: Kountry Kitchen

  1. London, Kentucky just had its Chicken Festival at the end of September. If you get a chance, you should come down to experience this feast (and also to visit the original Kentucky Fried Chicken restaurant). Some of the best fried chicken there is from the church organizations – you just can’t beat a country church lady when it comes to cooking fried chicken!

    The big debate down here is over the cornbread. Most of the eastern and southern Kentuckians I know like theirs unsweetened and a little on the dry side (but often crumble it up and toss it in soup beans, stews and soups/chili), while the northern and western Kentuckians seem to prefer a moist, sweet cornbread. For a real Kentucky delicacy, stop in Berea, Kentucky and try the spoonbread, which I can best describe as half-cooked cornbread. It’s a local tradition here, and we even have a Spoonbread Festival in the middle of September. I think it’s a bit too eggy, but then I don’t actually like eggs, so I may not be the best judge. (Just stay away from the lamb fries.)

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    • I think that if I went to the Chicken Festival in London, I might not ever want to leave.

      I have yet to meet any kind of cornbread that I didn’t like, but when I make it at home it’s sweet and moist. I’ve seen people crumble up cornbread into things, and it seems like the unsweetened kind is right for that. I’ve had spoonbread — I don’t dislike it, but I’d rather have my cornbread cooked through.

      I love to make fried chicken. My favorite kitchen appliance is my deep fryer. I use Alton Brown’s buttermilk recipe with my own spices added.

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  2. ryoko861 says:

    Cute plates!
    I haven’t had a good fried chicken meal in years! And the nearest KFC is over 20 minutes away along a very busy highway.

    Now my mouth is watering. And it’s only 8:51am.

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  3. The current President of the United States has eaten there — twice! As a bonus, across the street is the Kennedy-King Memorial, the site where Robert F. Kennedy broke the news of Martin Luther King’s assassination to a distraught and mostly black audience on April 4, 1968. You’re in historic territory when you’re at the Kountry Kitchen!

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    • Steve, if Kountry Kitchen is Presidentially approved, then that’s good enough for me! I didn’t know the history of this region — thank you for sharing!

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    • In northern Indiana, where I’m from, all cornbread is sweet and moist. So I was surprised when I moved this far south to find that this was not universally true!

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  4. Pingback: Bring Me Four Fried Chickens and a Coke. « Food for Your Face

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