Why Locals Claim This Alabama Diner’s Fried Chicken Is The Best In The State
I’ll never forget the first time I bit into Martin’s fried chicken—the crust shattered like glass, the meat melted in my mouth, and for a split second, the world went quiet except for the hum of satisfaction.
In Montgomery, Martin’s Restaurant isn’t just a place to eat; it’s a sacred ritual. Families gather after church, friends swap stories over heaping plates, and newcomers quickly learn why locals treat this spot like holy ground.
What started as a humble meat-and-three has become a Southern legend, drawing visitors from across Alabama eager to taste what many call the state’s best fried chicken.
The Montgomery Landmark (And Yes, It’s Open)
Martin’s Restaurant sits at 1796 Carter Hill Rd., and it’s been feeding Montgomery for generations with zero pretense and maximum flavor.
The official site confirms they’re alive and frying, listing their famous fried-chicken plates alongside a Sunday service window from 10:45 a.m. to 2:30 p.m. Weekday lunch and dinner menus get posted regularly, so you can plan your attack.
City and state tourism boards back up Martin’s status as an operating gem known for that legendary bird. Before you make a late-evening dash, peek at their page or call ahead—you’ll thank yourself when you walk in hungry and ready. This isn’t some ghost of Alabama’s past; it’s a living, clucking, delicious present.
The Bird That Built a Reputation
Martin’s fries every piece to order, leaning hard into classic Southern technique: bone-in cuts with a crackly, seasoned crust that shatters under your teeth, revealing juicy, tender meat inside.
You can order mixes of dark and white meat, lighter plates for smaller appetites, or hunt down the old-school pulley bone on select days when the kitchen feels generous.
Fried-chicken plates anchor both lunch and dinner specials, proving this bird isn’t playing second fiddle to anything. It’s the headliner, the main event, the reason half of Montgomery shows up with napkins tucked into collars. One bite and you’ll understand why generations keep coming back for more of that perfectly fried magic.
How It Tastes (According to the People Who Eat It)
Road-food writers, bloggers, and everyday chicken lovers all sing the same tune: crisp coating, moist interior, and that unmistakable warmth only a true Southern meat-and-three can deliver. Food & Wine once called Martin’s chicken superb, and travel roundups in 2025 still label it legendary without a hint of exaggeration.
When strangers and regulars agree this passionately, you know something special is happening in that kitchen. The refrain stays consistent across reviews—nobody walks away disappointed, and most walk away planning their next visit before they’ve even finished their pie.
That kind of unanimous praise doesn’t come from hype; it comes from consistently nailing every single batch of bird that leaves the fryer, day after day, year after year.
What to Order First
Start bold with the Famous Fried Chicken Plate—go for a mix or splurge on all-white meat if you’re feeling fancy.
Then pick three sides from a lineup that reads like your grandmother’s greatest hits: creamy macaroni and cheese, tender turnip greens, savory dressing with gravy, plus fresh cornbread or soft rolls to soak up every drop.
Some days the kitchen offers smothered fried chicken, crispy chicken livers, and those cult-favorite pulley bones that locals guard like state secrets. Whatever you choose, save a corner of your stomach for a slice of house meringue pie—it’s the perfect sweet finish to a plate that already borders on perfection. Trust me, you’ll want to pace yourself but also devour everything simultaneously.
When to Go (Hours & Lines)
Martin’s runs weekday lunch typically from 11:00 a.m. to 2:00 p.m., with posted dinner specials rolling from 2:00 to 7:00 p.m., plus that narrow Sunday window that draws crowds like a magnet. Locals know the secret: lines can snake out the door, especially on Sundays when everyone craves comfort food after church.
Arrive early if you want first dibs on the freshest batch and the shortest wait. Tourism pages and local listings confirm this place stays busy because it’s active, operating, and consistently excellent.
Timing your visit right means you’ll spend more time eating and less time staring longingly at other people’s plates while you wait in line dreaming of that first crunch.
The Setting & Service
Martin’s earns its hole-in-the-wall badge with pride: cafeteria-style meat-and-three energy, friendly servers who remember regulars by name, and a steady parade of folks who’ve been coming here since before smartphones existed.
No Instagram-worthy murals or Edison bulbs hang here—just honest comfort and food that speaks louder than any trendy decor ever could.
The lack of frills creates the exact environment where fried chicken shines brightest, where conversation flows easily, and where strangers become friends over shared bites of perfectly seasoned bird. That loyal crowd returns year after year not because of fancy ambiance but because Martin’s delivers soul-satisfying food with genuine warmth every single time you walk through that door.
Pro Tips Before You Drive
Check the day’s menu on Martin’s official site before you leave home, and bring both cash and card to cover all your bases. Plan your three sides ahead so you’re not holding up the line while you debate between collards and green beans—your fellow diners will silently thank you.
If you’re hunting the most authentically Alabama bite possible, ask whether pulley bones made the day’s cut for dinner, then grab an extra slice of pie to go because you’ll regret not having it later.
For the address and a quick confirmation they’re serving, rely on the restaurant page or Montgomery’s visitor listings. A little prep work means you’ll walk in confident, order smoothly, and walk out with a full belly and a happy heart.