This Alabama Backroad Diner Makes Fried Chicken The Weekend Plan
There’s a particular energy in Luverne when the weekend rolls in, and much of it gathers at Benton’s on Forest Avenue. Sitting right off US-331, the place doesn’t shout for your attention with neon or fancy signage.
Instead, it lets the fryer do the talking; oil that’s been seasoned over decades, turning out chicken so crisp and tender it anchors whole routines. Inside, chairs slide across tile, conversations overlap, and the sizzle from the kitchen sets the soundtrack.
Plates arrive piled but never fussy, the kind of food that’s meant to satisfy without pretense. I stopped in once and understood immediately: Benton’s isn’t a detour, it’s a destination, the kind you plan into your drive.
Famous Fried Chicken Plates
Walk in on a Friday night, and you’ll see plates of fried chicken landing on nearly every table. The skin shines golden, the crunch audible even across the room.
This isn’t a side act, the diner built its name on chicken fried to order, seasoned with a recipe that’s barely changed since the ’60s.
I’ve tried a lot of fried chicken across the South, but this one floored me. The seasoning was so clean and confident it needed nothing else.
Tenders And Wings For Mix-And-Match Orders
Crisp wings and hand-cut tenders let diners shift gears when a whole plate feels like too much. Both carry the same spiced breading that defines the fryer.
The menu encourages mixing, one box might hold wings alongside strips, offering two versions of crunch in a single meal. It’s a clever way to satisfy different tastes.
Grab extra napkins. The breading clings to every bite, and the wings especially leave you reaching for another piece before you’ve even wiped your hands.
Meat-And-Three Sides That Change Daily
Chalkboards by the counter list rotating sides, sometimes turnip greens and mac, sometimes candied yams or butter beans. The choices shift with the week.
That approach echoes a long Southern tradition, keeping menus rooted in freshness and routine while giving regulars something new to anticipate. It’s a pattern that keeps crowds loyal.
I love that unpredictability. One visit I lucked into squash casserole, the next time it was collards cooked down just right. Both tasted like the kitchen knew its audience well.
Sweet Tea And Soft-Serve To Finish
Glasses of sweet tea clink on the tables, filled to the brim with ice, sugar humming through each sip. Dessert comes as a swirl of soft-serve, simple but perfect.
This pairing is no accident, it’s the Southern capstone, a way to end a salty, crunchy meal with cold relief. Both items have been steady favorites for decades.
Don’t skip the soft-serve. It may look plain, but after fried chicken and beans, it tastes like the most fitting reward you could imagine.
Order Ahead Online To Save Time
Busy weekends bring lines that stretch toward the parking lot, especially before the dinner hour. Thankfully, online ordering gives diners a way to beat the crowd.
The system is straightforward: place your order, set your pickup, and walk right to the counter. It’s the diner’s nod to modern convenience without changing its pace.
I used it once before a long drive, and the relief was real: straight in, straight out, fried chicken boxed and still hot. Worth remembering if you’re pressed.
Address Pin: 665 Forest Avenue
The diner sits along Forest Avenue, a small-town road marked more by trees than neon signs. The number (665) is the only beacon you need.
Its location is part of the charm: far from interstate chains, yet close enough for a quick detour if you’re cutting across central Alabama.
Look for the low-slung building with cars lined out front. Locals know the spot, and that steady stream of regulars is the best map you’ll find.
Open Daily From Late Morning
By late morning, the fryer comes alive, and the smell of seasoned oil seeps into the street. Plates of chicken and sides start rolling out steadily.
Consistency is key here, every day means chicken ready for lunch, dinner, and all the hungry breaks in between. It makes the diner a reliable anchor in town.
I stopped by during that in-between stretch after lunch. Even then, the plate that landed in front of me was piping hot and fried fresh. Dependable felt delicious.
Friday And Saturday Run Later Hours
Weekend nights shift the mood. The lights glow brighter, conversations stretch longer, and the kitchen keeps frying until late.
It’s a rhythm built around demand, Fridays and Saturdays pull in locals lingering after work and travelers timing their trips for supper. The diner buzzes with more energy.
Tip: aim for a weekend evening if you want to see the place at its fullest. You’ll get food just as crisp, but wrapped in small-town celebration.
Family Spot Since The 1960s
Generations have gathered at these tables, kids eating drumsticks while grandparents remember earlier visits. That continuity shapes the atmosphere, it feels lived in and cared for.
The diner’s history stretches back to the 1960s, and that long presence explains why so many locals treat it as tradition. It’s more than a meal, it’s a marker of time.
Ask staff about the early days. Many love to share how recipes and regulars have both endured across decades.
Counter Service That Moves Fast
The counter is a hub of quick greetings, sharp pencils scribbling tickets, and trays passed with practiced rhythm. Orders are placed and delivered in minutes.
Efficiency doesn’t strip away friendliness, the smiles and small talk land just as reliably as the fried chicken. It’s fast, but never rushed.
I noticed how seamless it felt. No fumbling, no waiting awkwardly at the side, just steady service that let me settle in with food before I expected it.
Easy Parking Right By The Building
Pulling in is straightforward: a flat lot hugs the building, with spaces only a few steps from the entrance. It’s a small touch, but it eases everything.
Even at peak times, the lot usually turns over quickly. Locals cycle through, grabbing meals, freeing spots before long. It fits the no-nonsense rhythm of the diner.
Don’t be discouraged if it looks full at first glance. Wait a minute or two, someone’s always leaving with a bag of takeout in hand.
Card Or Cash At The Register
When you reach the counter, the process is refreshingly straightforward. Slide your card or hand over a couple of bills, and within moments, you’re set.
The staff move with practiced ease, making the line flow without stress. Visitors appreciate not having to guess whether cash-only rules apply.
Keep your method ready as you step up. The pace here is brisk, and being prepared means you’re back at your table before you know it.