After a test run over the weekend, Richards' Southern Fried is officially in business inside Krog Street Market. The fried chicken stall from White Oak Kitchen & Cocktails executive chef Todd Richards began service Monday morning, and it immediately drew a big lunch crowd.
Smith Hanes Studio was in charge of the stall's design, which is meant to be reminiscent of a 1930s luncheonette. The menu is fairly simple. Fried chicken is available on plates — two-piece, half-bird, or three whole wings — with cornbread and pickles, or diners can choose the Richards' hot chicken sandwich. That's served on a bun and topped with lettuce, chow chow, and pimento cheese. Four sides are available: pickled-vegetable slaw, potato wedges, cucumber and tomato salad, and jalapeno creamed corn. For dessert, there's rice pudding or cobbler (strawberry-rhubarb was the choice on opening day).
To complement the regular menu, daily specials, such as red beans and rice and hot chicken mac and cheese, are served throughout the week.
The fried chicken is prepared three ways: classic, spicy, or "Richards' hot," with the latter being inspired by Nashville's famous hot chicken. While the heat level doesn't approach the spiciest chicken one might find in the Music City, Richards' bourbon hot sauce is available to add a little more punch for anyone needing a good sweat.
Richards' Southern Fried, located adjacent to The Cockentrice and across from Gu's Dumplings, is open seven days a week: Monday through Thursday from 10 a.m. to 10 p.m., Friday and Saturday from 10 a.m. to 11 p.m., and Sunday from 10 a.m. to 9 p.m. Take a look at the full menu below.