Comeback Chicken: Bavarian Inn And Zehnder's New Menu Item

The Bavarian Inn and Zehnder's are two of the largest independently owned restaurants in the US, both located in Frankenmuth, Michigan. They are known for their world-famous all-you-can-eat family-style chicken dinners, attracting hundreds of thousands of guests each year. The two restaurants have a shared history, with the Fischer family, previous owners of the Bavarian Inn, serving the first family-style chicken dinners in Frankenmuth. The Zehnder family later bought the Bavarian Inn, and the two restaurants have since been known for their rivalry and unique takes on the traditional family-style chicken dinner.

The Bavarian Inn and Zehnder's of Frankenmuth are two of the largest independently owned restaurants in the US

The Bavarian Inn was founded in 1888 as the Union House Hotel by Theodore Fischer, who renamed it Fischer's Hotel. The Fischer family is credited with serving the first family-style chicken dinners in Frankenmuth. In 1941, the hotel was passed to Theodore's son, Herman, and his wife, Lydia, who are known for promoting "Frankenmuth all-you-can-eat family-style chicken dinners". In 1950, the hotel was sold to the Zehnder family, who renamed it the Frankenmuth Bavarian Inn. The new addition boasted an authentic Bavarian exterior, with stucco walls, wood carvings, flower boxes, and other German accents. The interior was also transformed to match the Bavarian theme.

Zehnder's of Frankenmuth was founded in 1929 by William and Emilie Zehnder, who purchased the New Exchange Hotel. The restaurant opened on Mother's Day, serving 312 guests for $1 each. In 1950, the Zehnder family bought Fischer's Hotel, which was later renamed the Frankenmuth Bavarian Inn. The restaurant has since been passed down through the generations and is now in its third and fourth generations of management.

Both restaurants are known for their world-famous chicken dinners and have become iconic destinations in Frankenmuth, attracting visitors from all over the world.

The Fischer family served the first family-style chicken dinners in Frankenmuth in 1888

The Fischer family served the first family-style chicken dinners in Frankenmuth, Michigan, in 1888. The family is credited with starting this tradition after opening the Union House, later called Fischer's Hotel. The family-style servings were inspired by the way women served field workers on small farms—with large platters of food on big tables that were shared.

The Fischer Hotel was one of the first boarding houses for Michigan lumberjacks during the height of the state's lumber trade. Theodore Fischer and his wife, Katherine, were the first to promote all-you-can-eat family-style chicken dinners. In traditional German cuisine style, the chicken was served with mashed potatoes, buttered noodles, vegetables, and cranberry relish.

In 1950, the Fischer family sold the hotel to the Zehnder family, who renamed it Frankenmuth Bavarian Inn. The Zehnder family had already been serving family-style chicken dinners at their own restaurant, Zehnder's, since 1928. The sale of the Fischer Hotel ended the fierce competition between the two families.

William "Tiny" Zehnder, Jr., a former farmer and son of the Zehnder family, was named manager of the Fischer Hotel after its purchase. He and his wife, Dorothy, a former Fischer's waitress, made massive improvements to the hotel, including kitchen modernisation and major architectural upgrades. In 1959, the hotel was expanded and re-opened as the Frankenmuth Bavarian Inn Restaurant, kicking off the Frankenmuth Bavarian Festival, which continues to this day.

Chicken was historically reserved for Sundays or special occasions

Chicken was historically a luxury food item reserved for Sundays or special occasions. For most of American history, poultry and eggs were expensive and seen as luxury foods. Chicken was far pricier than beef or pork, as chickens needed grain to feed on, whereas cows could graze on grass and pigs could eat garbage. Before mass production, chicken was generally only eaten on Sundays or for very special occasions.

Chicken was also a luxury because of the way it was cooked. Before the industrialization of chicken production and the creation of broiler breeds, only young spring chickens (pullets or cockerels) were suitable for frying, as they cooked well with the higher heat and shorter cooking time. Older, tougher birds required longer cooking times at lower temperatures, which was less convenient.

Chicken was also a rare dish for the African-American community, as the ingredients were expensive. Enslaved and segregated African-American women were noted sellers of poultry as early as the 1730s, but it was cooked on a griddle rather than fried. When African people were brought to work on southern plantations, they were generally allowed to keep chickens, so frying chicken on special occasions continued in the African-American communities of the South, especially during segregation when most restaurants were closed off to the black population.

The Bavarian Inn's chicken is never frozen and arrives fresh from the southern US

The Bavarian Inn is famous for its chicken dinners, which are prepared using a unique process to ensure a consistent and delicious result. Notably, the chicken used is never frozen and always arrives fresh from chicken operations in the southern United States. This freshness is a key component of the cooking process, which begins with steaming the chicken. The stock created during steaming is a vital ingredient, used in the restaurant's soup, gravy, and even sauerkraut. The chicken is then rapidly cooled in a quick-chill freezer and expertly cut. The pieces are then coated in a secret recipe of homemade egg wash, flour, and cracker meal. Finally, the chicken is fried for only three minutes, resulting in a hot and crispy exterior while remaining tender on the inside.

The Bavarian Inn's chicken dinners are a longstanding tradition, with the restaurant's mainstay being the "Frankenmuth® Chicken Dinners". The family-style servings were inspired by the way women in the area served field workers, with large platters of food shared among themselves on big tables. This style of serving was also practical for large families, as it was easier for mothers to serve food on platters. The chicken used to be reserved for Sundays or special occasions, as it was more expensive than other meats before mass production. Today, the Bavarian Inn continues to serve its famous chicken dinners, attracting hundreds of thousands of guests each year.

The chicken dinners at the Bavarian Inn are not just about the food; they offer a unique dining experience. The restaurant provides an authentic German dining experience, with waitstaff wearing traditional dirndles and lederhosen. The chicken dinners are served family-style, with giant platters of food that can be shared by the entire table. This style of dining encourages a sense of community and creates long-lasting memories. The chicken is complemented by a variety of sides, including mashed potatoes with homemade gravy, homemade noodles, and bread stuffing. The homemade bread is also served with the meal, along with creamy butter and a range of appetizers.

The Bavarian Inn's commitment to using fresh, never-frozen chicken sets it apart. By sourcing their chicken from the southern United States, they ensure the highest quality and flavour. This attention to detail and dedication to freshness is a key factor in the success and reputation of the Bavarian Inn's chicken dinners. The restaurant's long history, unique atmosphere, and dedication to quality make it a beloved destination for both locals and tourists alike. The Bavarian Inn's chicken dinners have become a symbol of Frankenmuth's hospitality and culinary tradition.

The Bavarian Inn and Zehnder's are linked to the same family

The Bavarian Inn and Zehnder's are indeed linked to the same family. The William (Tiny) Zehnder, Jr. family owns the Bavarian Inn of Frankenmuth. In 1950, Tiny's family purchased Fischer's Hotel, which they renamed the Bavarian Inn in 1959.

In 1947, the business was passed down to the children of William and Emilie Zehnder. In 1950, the Zehnders bought Fischer's Hotel, and William "Tiny" Zehnder, Jr. was named manager. In 1955, William Zehnder Jr. and Edwin Zehnder purchased the interests of Zehnder's, Inc. from their siblings.

The Bavarian Inn and Zehnder's restaurants are even connected by a tunnel, although this was a prank claim made by a cousin of the Zehnder family during a major expansion of the lower level of Zehnder's in the 1970s.

The William "Tiny" and Dorothy Zehnder Family are currently in their fourth generation of management. Dorothy's son, William A. (Bill) Zehnder, serves as Chairman of the Board, and his daughter, Amy Zehnder Grossi, is the President of the restaurant. Bill's other daughter, Katie Zehnder Weiss, is the President of Frankenmuth Gift Shops Inc. Tiny and Dorothy's daughter, Judy Zehnder Keller, founded the Bavarian Inn Lodge, and her son, Michael Zehnder, is now the President, with her daughter, Martha Zehnder Kaczynski, serving as Vice President.

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