Indiana Fried Chicken Tour

The Indiana Fried Chicken Tour: Kopper Kettle

Sherrel and I finally ventured outside Indianapolis on our burgeoning tour of Indiana’s fried chicken restaurants. This was no small feat. We’re both busy with work and family, and so we had to plan this outing weeks in advance. We didn’t stray far from home, however – just 20 miles or so southeast to Morristown and its well-known Kopper Kettle restaurant.

The Kopper Kettle has been serving dinners since 1923, but the building has housed a restaurant and sometimes even a hotel since the mid-1800s. Many people passed through Morristown in those days, as it stood along a rail line and the old Brookville Road. The railway is gone, but Brookville Road still connects Indianapolis to Cincinnati. It’s US 52 today.

The restaurant looks like it would be right at home on a Southern plantation.

Inside, the decor was a little too whimsical for manly he-men like Sherrel and I. But when fried chicken is involved, we’ll brave even the most girly environs.

Kopper Kettle serves dinners family style, bringing big plates and bowls of food to the table for everyone to share. We ordered the fried chicken, of course, and our first courses arrived at the table almost immediately. First up was a little bowl of chicken noodle soup, which was rich and delicately flavored. The noodles could have been firmer, though. Next came a straightforward salad of lettuce (iceberg and romaine?), carrot bits, cucumber slices, red cabbage, croutons, and sweet and creamy homemade poppyseed dressing.

Soon the main dishes arrived – chicken, mashed potatoes, gravy, green beans, corn, and rolls.

That the chicken arrived so quickly suggests that they prepare it in advance. Not that it affected the chicken’s quality on our plates – it was delicious. It appeared to be battered; the coating was substantial but not overly thick, firm but not quite crispy. Pepper was the most prominent spice in the batter. The meat inside was juicy (well, the breast was a tiny, tiny bit dry), but carried no special flavor, suggesting it was not marinated or brined before frying. We didn’t ask to be certain, but the flavor and mouth feel told us that the Kopper Kettle fries in lard. I think if you fried the fender of a Buick in lard, I’d find it delicious.

The green beans were seasoned and sweet, with just a touch of fattiness. The corn was firm and sweet but otherwise undistinguished. The mashed potatoes were smooth and not very flavorful; our second bowlful was runny. It made us wonder about their origin. Sherrel leaned in, arched an eyebrow, and whispered, “Instant?” But when you smothered those potatoes with the thick gravy, you no longer cared how they were produced. The gravy was the meal’s highlight, so deeply flavored and rich that it was far and away the finest I’ve ever tasted.

Sherrel bought my dinner in gratitude as I seem to always end up driving on our quest for chicken. While I forget exactly what my meal cost, it was around $20 with coffee and tip.

This was our third stop on the tour. The first two were both at Indianapolis soul-food restaurants, first Mississippi Belle and then at Kountry Kitchen.

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27 thoughts on “The Indiana Fried Chicken Tour: Kopper Kettle

    • No kidding! The art of making good gravy is increasingly becoming lost. I had my mother teach me how to make gravy a couple Thanksgivings ago and I practice it from time to time. It may not be an essential skill, but I’m sure it’s one that will reward me and my family every time I exercise it!

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  1. If you’re ever passing through Nashville, may I suggest Monell’s, where the food is served family-style, and Arnold’s, which is a simple meat-and-three but is also Tennessee’s only James Beard Award-winning restaurant. The fried chicken is incredible, but the chess pie is killer.

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  2. ryoko861 says:

    A beautiful restaurant on the outside! But it doesn’t seem that the food matched the ambiance. The noodles in the soup were probably klusky style, usually made for soups and pot pies. They’re not like egg noodles that are much thinner. Klusky is thicker so they don’t dissolve in soups. Do you think the chicken is home made or just “homestyle”? You shouldn’t have to drown your mash potatoes in gravy to disguise the taste of the “instant” flavor. It’s not hard to make REAL mashed potatoes.

    Geez, I’m starting to sound like Gordon Ramsay.

    I think you can find a better fried chicken restaurant. Can’t recommend anything here in PA if you’re ever in the area. Everything here is either pizza or chinese.

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    • I’m not sure I understand the difference between homemade and homestyle, but I had no doubt that the chicken was entirely prepared on the premises! Agreed on the potatoes, though. I’m sure the noodles in the soup were klusky style, and was thus surprised that they were kind of mushy.

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      • Lone Primate says:

        I think “homeSTYLE” legally means it’s okay if it came that way out of a box and it’s never been touched by human hands or seen by human eyes till it came out of plastic the homestylin’ robots lovingly shrink wrapped it into. :) Sort of like, you know, “orange-flavoured” means “made nowhere closer to Florida and its oranges than Wheeling, WV”.

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        • ryoko861 says:

          Lone Primate is right, it’s not homemade if it came out of a box. Homemade is made from scratch. It’s a term that’s geared to make you feel comfortable. Yes, the frozen dinner you ate was probably “homestyle”….just unlike mom used to make!

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  3. Awesome! If you didn’t already have a technical career, I’d say you have a future as a restaurant critic. :-)

    I’m pretty sure that I’ve been to the Kopper Kettle, but it was a long time ago. Seems like a good time for a repeat visit.

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  4. Lone Primate says:

    “I think if you fried the fender of a Buick in lard, I’d find it delicious.”

    LOL :D

    I’m not sure this counts towards a recommendation specifically of their chicken, when you mull it over. :)

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  5. I stopped at the Kopper Kettle several years ago when it was early enough to be welcomed but late enough to be the last customer of the day. I wasn’t aware that they did family style serving when I entered but soon learned. As they explained to me later, the normal rule for a solo diner is to start them off with a double order of all the sides and replenish if necessary. The cooks really wanted to start clearing the kitchen once my meal was prepared so they sent out triple orders. My table held a truly embarrassing amount of food.

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