The food stall will offer three flavor options: Classic, Hot and Richards’ HOT. The chicken sourced from Springer Mountain Farms will be seasoned with a blend of spices creating a “slow burn heat versus the high impact heat generated by the use of conventional chili peppers.”
The menu will include hot chicken sandwiches and chicken plates, along with seasonal sides, including hand-cut potato wedges, stewed okra and tomatoes, broccoli rice and cheese casserole and more.
Richards, who also serves as the executive chef at White Oak Kitchen & Cocktails in downtown Atlanta, announced the formation of Southern Food Traditions, LLC — “a company dedicated to the creation of concepts and products that represent the cultural milieu of the South” with Brewed to Serve Restaurant Group, Inc. in November. Richards’ Southern Fried is the group’s first project.
A 2013 James Beard Awards semi-finalist for Best Chef Southeast, Richards served as executive chef at the Ritz-Carlton Buckhead, and most recently chef/partner at The Shed in Glenwood Park and The Pig & The Pearl at Atlantic Station before taking the executive chef position at White Oak Kitchen.