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"from article on The Chicken Trail; In Oldenberg, a party of four had traveled from Indianapolis to eat chicken family-style. “There’s something about the seasoning here,” Jeff Boner said. Actually, said owner Ginger Saccomando, their chicken, just like most Indiana chicken, is simply dredged in flour with salt and pepper. But there is a special seasoning. It’s the lard they fry the chicken in. this is a fabulous chicken, and it’s traditional: pan-fried rather than deep-fried. Saccomando was using a 50-year-old cast iron skillet to fry chicken: it takes longer, but I have no trouble saying this was my favorite chicken. And their gravy is excellent, brown and full of flavor from pan drippings. The restaurant is full of chicken knick-knacks and religious objects. And the folks who work there are nice and friendly. Go when you can take a little walk around the nicely-kept town. In general, the chicken on the trail is very good. but the side dishes leave a lot to be desired. The gravy at Wagner’s was the only truly good homemade gravy, and I’m pretty sure all the mashed potatoes I had were instant. Wagner’s slaw with poppy seeds was good, too. 2.22.23: Wagner's Village Inn has received the prestigious "James Beard Award." The restaurant is one of only five in the country to receive the award. Wagner's Village Inn received the "American Classic" award for their famous fried chicken that they have been serving for more than a half-century."
@mayberrybooks
"noted for fried chicken. won a James beard award in Midwest"
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