15 Georgia Fried Chicken Buffets That Locals Can’t Get Enough Of
Georgia knows how to serve fried chicken that keeps locals coming back for more.
These buffets pile plates high with golden, crispy chicken, flavorful sides, and comfort food classics that feel like home on every bite.
Whether you crave spicy, juicy, or perfectly seasoned, each spot delivers a feast that satisfies every craving.
Dining here isn’t just about filling up—it’s about indulging in flavors that have earned a devoted following for good reason.
1. Buckner’s Family Restaurant
Family recipes dating back generations make Buckner’s a Jackson institution. Their perfectly seasoned chicken sports a crackling golden crust that audibly snaps with each bite.
Sunday afternoons see lines forming around the building as locals flock for their weekly chicken fix. The buffet’s vintage wooden tables have witnessed countless family gatherings since 1980.
2. The Smith House
Nestled in Dahlonega’s historic square, The Smith House serves fried chicken that would make your grandma jealous. Gold miners once ate here after long days prospecting, trading nuggets for supper.
Today’s visitors discover a basement showcasing the original mine shaft accidentally found during renovations.
Their chicken recipe remains unchanged for over a century, passed down through five generations of cooks.
3. Bulloch House Restaurant
Warm Grove welcomes flow from servers at Bulloch House, where chicken gets a 24-hour buttermilk bath before frying. The historic Victorian home-turned-restaurant features creaky wooden floors and ceiling fans that barely stir the aroma-filled air.
Locals swear the secret ingredient is love, though rumors suggest it’s actually a pinch of paprika in the flour. Either way, their chicken consistently ranks in regional food magazines as a must-visit spot.
4. The Green Manor
Housed in a pre-Civil War mansion, Green Manor’s chicken comes with a side of history. The recipe supposedly belonged to a Union general who fell in love with southern cooking during occupation.
Crispy outside yet impossibly juicy inside, their chicken draws weekend crowds from across county lines.
The buffet setup occupies what was once the mansion’s ballroom, where crystal chandeliers now illuminate steam tables filled with southern classics.
5. Ole Times Country Buffet
Chicken emerges from bubbling oil every fifteen minutes at Ole Times, ensuring fresh batches throughout service.
Their multiple locations across Georgia maintain strict quality standards that would impress military mess sergeants.
Regular customers time their visits around the frying schedule. The seasoning blend reportedly contains thirteen different spices, though the exact recipe remains locked in a safe at the founder’s home.
6. Johnboy’s Home Cooking
Truckers traveling I-75 spread the gospel of Johnboy’s chicken far beyond Georgia state lines. License plates from Florida to Michigan crowd the gravel parking lot on weekend evenings.
Founded by John “Johnboy” Williams in 1992, the restaurant started as a gas station food counter.
Their chicken marinates overnight in sweet tea before meeting seasoned flour and hot peanut oil, creating a uniquely Georgian flavor profile that keeps travelers returning year after year.
7. The Tomatoes Country Buffet
Curious name aside, Tomatoes serves chicken that’s earned devoted followers across three counties.
Pressure-fried in small batches, their chicken achieves that mythical balance of shatteringly crisp exterior and tender, flavorful meat. Local farmers supply the restaurant with fresh produce year-round.
The buffet changes seasonally except for the chicken, which remains the constant star attracting Sunday crowds so large that local churches adjusted service times to accommodate parishioners’ dining plans.
8. Western Sizzlin Steakhouse & Buffet
Steak might be in the name, but locals know Western Sizzlin’s real star is their honey-dipped fried chicken.
The unexpected sweet finish complements the savory seasonings in ways that have customers licking their fingers clean.
Originally an afterthought on their buffet, chicken now accounts for nearly 40% of food consumption.
The manager once tried removing it for a day, resulting in a near-riot that ensures its permanent place on the hot bar.
9. The Dillard House
Mountain views compete with perfectly browned chicken for attention at this north Georgia institution.
Operating since 1917, The Dillard House serves family-style rather than buffet, but the bottomless platters earn it an honorary spot on this list.
Servers bring fresh batches until you surrender by turning over your plate.
Their chicken pairs exceptionally well with apple fritters made from fruit grown in their own orchards, creating a sweet-savory combination that’s become their signature offering.
10. AJ’s Home Cooking
Grandmotherly wisdom infuses every piece of chicken at AJ’s, where owner Amanda Jenkins still inspects each batch before it leaves the kitchen.
Her 83-year-old hands have been frying chicken since she was tall enough to reach the stove. The modest cinderblock building houses eight decades of culinary expertise.
Chicken gets a quick brine in salt water before being dredged in flour that’s been peppered with secret seasonings, creating a crust that maintains its crunch even after sitting on the buffet line.
11. Tim’s Country Cookin’ Buffet
Football memorabilia covers the walls at Tim’s, where former UGA lineman Tim Braswell turned his mama’s recipes into a thriving business.
His massive hands still bread chicken every morning before the doors open. Local high school teams make this their victory meal spot after games.
The chicken gets fried in lard rather than vegetable oil, an old-school technique that Tim refuses to change despite health trends, insisting that flavor trumps fashion.
12. M&J Home Cooking & Country Buffet
Married couple Mike and Judy (hence M&J) argue playfully about whose family chicken recipe reigns supreme.
Their compromise involves frying half the chicken Mike’s way (with cayenne) and half Judy’s way (with garlic powder). Regulars have strong opinions about which style is superior.
The couple’s good-natured competition extends to a tally board near the register tracking which chicken disappears faster, with bragging rights awarded monthly to the winner.
13. Country Buffet (Milledgeville)
College students from Georgia College stretch their dollars at this no-frills spot where quality defies the modest prices.
Their chicken marinates in pickle juice before frying, a technique that infuses moisture while adding subtle tanginess. The plain cinderblock exterior hides a chicken paradise inside.
Opened in 1973, the restaurant still uses the original cast iron skillets, now seasoned with nearly five decades of daily use, creating a flavor profile impossible to replicate with newer equipment.
14. Baby Shane Southern Fried Chicken
Nobody knows who Baby Shane actually is, but his namesake chicken draws crowds from surrounding counties.
The tiny establishment seats just 32 people, creating inevitable wait times that locals insist are worth every minute.
Their chicken gets dipped in buttermilk, then flour, then buttermilk again before a final flour coating.
This double-dredge technique creates an exceptionally thick, crunchy crust that shatters gloriously with each bite while sealing in juices that burst forth upon first bite.
15. Kacey’s Home Cooking
Third-generation chicken fryer Kacey Williams learned the craft watching her grandmother’s hands work magic with flour and fat.
Her buffet features three chicken variations: original recipe, spicy, and a unique lemon-pepper version that regularly sells out first. Photos of satisfied customers line the walls like trophies.
The restaurant’s chicken earned a spotlight on a popular Food Network show, though Kacey declined to share her recipes despite the host’s persistent questioning, maintaining family traditions above television fame.