11 Missouri Buffets Locals Say Serve Fried Chicken Cooked To Perfection

Missouri knows how to make fried chicken a star of the buffet, and these spots prove it.

Crispy on the outside, juicy on the inside, and seasoned just right, each plate delivers comfort and flavor that keeps locals coming back.

From classic Southern-style recipes to unique twists, these buffets turn fried chicken into an experience.

Get ready to fill your plate, savor every bite, and discover why Missouri takes its fried chicken seriously.

1. Don’s Family Style Buffet — Huntsville

Family recipes passed down for generations create the magic at Don’s. The chicken here gets a 24-hour buttermilk bath before being dredged in a secret spice blend that locals swear contains a hint of nutmeg.

Weekend crowds form before opening, with many patrons driving over an hour just for a plate. The crispy exterior shatters perfectly while the meat stays moist – a balancing act few buffets master.

2. Gingerich Dutch Pantry — Jamesport

Run by an Amish family since 1995, Gingerich’s chicken recipe remains unchanged for good reason. Their birds come from local farms and meet the fryer the same day.

Weekends feature their legendary pressure-fried chicken with a coating that somehow stays crisp for hours on the buffet line.

The slight sweetness in their breading pairs wonderfully with their homemade pickles – a combo that’s converted even fried chicken skeptics.

3. Pizza Ranch — Branson

Pizza might be in the name, but locals flock here for the chicken. Their pressure-fried method creates pieces with minimal oil absorption while maximizing flavor penetration.

The crust develops microscopic air pockets that create an almost ethereal crunch.

Branson performers have been spotted sneaking in after shows, still in costume, just for a late-night chicken fix. Staff will whisper which batch is freshest if you ask nicely.

4. Murray’s Buffet & Grill — Chillicothe

Small town charm meets big flavor at Murray’s. Their chicken gets a distinctive red-gold hue from a paprika-heavy seasoning that locals have tried (and failed) to replicate for years.

The buffet rotates fresh batches every 20 minutes, guaranteeing that soggy chicken never touches your plate.

Regulars recommend pairing it with their scratch-made white gravy, creating a combination that’s worth the trip to Chillicothe all on its own.

5. Grand Country Buffet — Branson

Tourist attractions rarely nail comfort food, but Grand Country breaks the mold. Their chicken undergoes a two-day prep process involving brining and air-drying before meeting the fryer.

The result? Skin that snaps audibly when bitten into, while the meat remains incredibly tender. Despite serving hundreds daily, quality never wavers.

Their chicken station often needs three attendants just to keep up with demand from hungry Branson visitors.

6. Shoney’s Fresh Food Bar — Branson

Forget what you know about chain restaurants – Branson’s Shoney’s breaks the mold with their fried chicken. The local manager brought his grandmother’s recipe from Kentucky, creating a regional standout.

Their chicken features an unusually light, almost tempura-like coating that still delivers satisfying crunch.

Weekday lunch crowds of local workers pack the place, ignoring the tourist spots for what many call “honest chicken” – simple, consistent, and always fresh from the fryer.

7. Sirloin Stockade — Rolla

College students spread the gospel of Rolla’s Sirloin Stockade chicken long after graduation. Their chicken sports an extra-thick coating that somehow never becomes heavy or greasy.

The secret? A manager who’s been there 30+ years and personally trains each cook in his technique.

The chicken station features a digital timer that never gets ignored – precision is their hallmark. Missouri S&T students consider it the ultimate study break reward.

8. PeachTree Buffet — Kansas City

Soul food royalty in KC, PeachTree’s chicken comes with a pedigree. The current owner’s grandmother cooked for jazz musicians in the 1940s, and her recipe remains unchanged.

Their spice blend hits every taste bud – slightly sweet, moderately spicy, with an aromatic finish that keeps you guessing.

Unlike many buffets, they fry in small batches in cast iron, just like grandma did. Kansas City locals measure special occasions by Peachree visits.

9. Pizza Ranch — Wentzville

This location transformed into a chicken destination through one cook’s perfectionism. Marinade times are tracked to the minute, and oil temperature is checked between every batch.

The result is remarkable consistency – the chicken tastes identical whether you visit on Monday morning or Saturday night.

Locals say you can set your watch by the fresh chicken schedule: every 15 minutes, a new tray emerges. Their cinnamon-tinged coating has inspired several unsuccessful copycat attempts at other restaurants.

10. Sirloin Stockade — Carthage

Carthage’s version of this buffet chain earned its chicken reputation through stubbornness. When corporate tried standardizing recipes, the local manager refused to change their distinctive double-dredge technique.

The rebellion paid off – their chicken maintains a shatteringly crisp exterior while keeping remarkably juicy meat inside.

Truckers detour specifically for this location, with many claiming they can identify this chicken blindfolded. The Tuesday all-you-can-eat chicken special often sees tables filled with multiple generations of families.

11. Golden Corral — Independence

Surprising the skeptics, Independence’s Golden Corral earned its chicken reputation through stubborn quality control. The kitchen manager, a 15-year veteran, personally inspects every batch.

Their chicken features an unusually crunchy coating with black pepper notes that build pleasantly as you eat. During their Friday night specials, the chicken station often needs two dedicated servers.

Even during peak hours, you’ll never see chicken sitting under heat lamps for more than ten minutes.