Sean Fillingham

Guthrie's Chicken

Founded in 1965 in Haleyville, Ala., Guthrie's humble beginnings began in an unassuming A-frame building with founder Hal Guthrie's desire to cook the best family-style restaurant meals possible. There was a simple spirit to it. A community gathering place – a homage to a bygone era. By 1982, Hal Guthrie had opened a second location in Auburn, Ala. But with this new location came some bold and daring decision making – to build a restaurant menu around a single item. From this down-to-earth and modest beginning, a chicken fingers revolution was born. Today, Guthrie's has expanded to more than 40 restaurants across 6 states and, while the brand has grown significantly over nearly 60 years, some things have remained constant – Guthrie's still only serves fresh hand-breaded chicken fingers, fries, hand-chopped coleslaw, and crisp griddled Texas toast rooted in their tradition of fresh, hot, and fast, with a generous dash of southern hospitality.