Updated March 3, 2026
Today, Kentucky Fried Chicken, or KFC for short, and its iconic cartoon mascot Colonel Harland Sanders, are recognized worldwide. The fast-food chain boasts over 24,000 locations in more than 145 countries and territories.
Less known, however, is the real story of the Colonel and his wife, Claudia Sanders, whose own namesake restaurant—the Claudia Sanders Dinner House in Shelbyville, Kentucky—has been serving up Southern comforts for more than 50 years and counting.
In the late 1950s, at the ripe age of 69, the Sanders relocated to Shelbyville, following the then-brand-new Interstate 75. Here, the couple took up residence at Blackwood Hall, a circa-1860s mansion, and constructed an adjacent building that would become their company’s home base and warehouse.
In a phase of life when many people might retire, the Sanders’ fame was just getting started. Although Harland first began serving his food at his service station in Corbin in the 1930s, earning him the title of a Kentucky Colonel for his contributions to the state’s cuisine, it took several more years for him to perfect his signature blend of 11 herbs and spices that later made KFC a household name.
His culinary acumen wasn’t just a passion; it was a financial pursuit. The $105 monthly Social Security income was not enough to live on, so he incorporated the business and began recruiting franchise owners.
By the time Harland sold KFC to investors in 1964, there were 600 locations. With the sale, the offices moved—but the couple didn’t stop serving their authentic recipes to the community. In 1968, the Sanders converted the former KFC office into a dinner house, originally called The Colonel’s Lady.
While the restaurant is now known as Claudia Sanders and is in a new building on the property, little else has changed in the past five decades. People come by the busload for plates of country ham, chicken livers, Kentucky Hot Browns, yeast rolls, and of course, the famous fried chicken—all served with a heaping side of history.
Just ask Janette Marson, president and CEO of ShelbyKY Tourism. “You’re surrounded by nostalgia when you walk into that restaurant,” she says. “You can feel the history.”
Upon entering, guests are greeted by a portrait of the late Colonel and Claudia. The couple passed in 1980 and 1996, respectively, yet their legacies are alive and well in the food and the conversation that fill the dining room.
“A lot of older people come because they are reliving their days of yesteryear,” Marson adds. “You can ask your server, and they are happy to regale stories.”
Everyone has their own special connection to Colonel Sanders. For Marson, it’s a memory from her childhood. Growing up in nearby Indianapolis, Marson recalls a family road trip that included a stop at a KFC, where she met the Colonel in person. “He was very friendly, I remember the white suit and the little white beard, the whole thing.”
As much as folks crave the timeless taste of the crispy chicken and more sides than a Thanksgiving meal, Marson believes it’s the sharing of these memories that truly keeps locals and visitors alike coming back to Claudia Sanders’ Dinner House.
“It’s the remembrance of eating it as a child,” she says. “Everything that is authentic Kentucky comfort food is on that menu.”
To accommodate the demand, the restaurant can seat around 500 people across two levels. Its close proximity to Jeptha Creed Distillery or the Bulleit Distilling Co. Visitor Experience Center, Claudia Sanders’ Dinner House is a popular option for large groups who want to sample the best of the Bluegrass state.
Dishes are served family-style, complete with a dessert cart, from 11 a.m. to 8 p.m. Tuesday through Thursday, and until 9 p.m. on Friday and Saturday. Every Sunday and on select holidays, guests line up at the buffet.
Regardless of what day you visit, one thing you can count on is a slower pace.
“It’s very relaxed. It’s definitely not fast food.” Marson adds. But it’s most definitely worth the stop. “I like to call the Claudia Sanders’ fried chicken the original original recipe,” she says.
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