Venue Info

Richards’ Southern Fried has distilled the art of fried chicken down to a science. At the casual, counter-serve Krog Street Market outpost, chicken sourced from Springer Mountain Farms is marinated in spiced brine for 24 to 48 hours (depending on the size of the bird), air-dried to develop flavor and seal in juices, coated in flour and seasonings (many of which are ground in-house to ensure peak flavor), and pressure-fried, which lends a crispy exterior to the greasy poultry without making it especially heavy. Choose your heat level wisely; your three options are the well-seasoned, relatively un-hot “Classic,” the slow-burning “Hot,” and the SOS-there-is-a-four-alarm-fire-on-my-tongue “Richards’ Hot,” which might be painful, but is worth a taste nonetheless.

Richards' Southern Fried Atlanta
Atlanta

Richards' Southern Fried

Courtesy of Krog Street Market

Richards’ Southern Fried has distilled the art of fried chicken down to a science. At the casual, counter-serve Krog Street Market outpost, chicken sourced from Springer Mountain Farms is marinated in spiced brine for 24 to 48 hours (depending on the size of the bird), air-dried to develop flavor and seal in juices, coated in flour and seasonings (many of which are ground in-house to ensure peak flavor), and pressure-fried, which lends a crispy exterior to the greasy poultry without making it especially heavy. Choose your heat level wisely; your three options are the well-seasoned, relatively un-hot “Classic,” the slow-burning “Hot,” and the SOS-there-is-a-four-alarm-fire-on-my-tongue “Richards’ Hot,” which might be painful, but is worth a taste nonetheless.