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the fairgrounds with charcoal, light a fire, and begin to serve chicken like they have at the fair for 30 years. “It’s something people look forward to when they think of the fair,” Ruritan Junior Miller says. The Ruritans’ chicken is one of many fair fixtures that for years have filled the air with the mouth-watering tastes and smells of a county fair. Yet feeding a fair is not so simple as throwing chicken on a backyard grill and tearing open a bag of Ruffles. Most concessionaires will tell you they don’t consider fair week a vacation. “Once I get in that booth, that’s about all I see of the fair,” Miller said of grilling chicken.
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