Some Like It Hot
Richards’ Southern Fried Brings Hot Fried Chicken to Krog Street.
Chef Todd Richards is bringing the heat to Krog Street Market in the form of hot chicken. His latest concept, Richards’ Southern Fried, serves fried chicken three ways: classic, hot and Richards’ HOT. The chicken is seasoned with a blend of spices that creates a “slow burn” much different than the overwhelming punch you get with spicy food doused in chili peppers.
Richards is exclusively using Springer Mountain Farms chicken, a local purveyor from north Georgia. The meat goes into hot chicken sandwiches stacked with pimiento cheese, lettuce and chow chow, while plates include variations of half chicken, three whole wings, breast and thigh or leg and thigh combinations. All meals are complemented with seasonal Southern sides, including cucumber and tomato salad, potato wedges, jalapeño creamed corn, pickled vegetable slaw and cornbread. Check out the daily specials, such as red beans and rice on Monday and Tuesday, hot chicken mac and cheese on Wednesday and Thursday, hot catfish sandwiches on Friday, or chicken and waffles on Saturday and Sunday.
The eatery is the latest from Brewed to Serve Restaurant Group—also owners of White Oak Kitchen and Max Lager’s—and this is the first project from Richards’s newly launched food service and product company, Southern Food Traditions, LLC. Richards was previously executive chef of The Shed in Glenwood Park, The Pig and the Pearl and White Oak Kitchen, all with menus that heavily focus on Southern fare. The inspiration for the group to create a dedicated fried chicken joint came out of Richards’s signature fried chicken dish at White Oak Kitchen, which was taken off the menu after the first year so that the restaurant could be known for its Southern cuisine and not just its fried chicken.
The Krog Street Market stall opened in July next to The Cockentrice and will have the same counter service of the market’s food stalls. Smith Hanes Studio, designers of The Optimist and No.246, designed Richards’ retro front and signage, meant to resemble a 1930s luncheonette. Get your fix of hot chicken daily, as Richards’ is open for lunch and dinner.
STORY: Alexa Lampasona
Photo: Henri Hollis
