Richmond's fried chicken canon runs from Mama J's family-recipe drumsticks in Jackson Ward to Croaker's Spot fried plates across the river. Buttermilk-brined, dredged and pan-fried.
Where to eat it: 3 restaurants across 1 city.
Fried chicken is a foundational dish of African American Southern cooking, refined and codified across generations of Black women cooks. Edna Lewis (born in Freetown, west of Richmond) recorded the canonical Southern version in The Taste of Country Cooking (1976). Velma Johnson's Mama J's Kitchen in Jackson Ward has run the city's standard plate since 2009; Croaker's Spot on Hull Street in Manchester adds fried whiting alongside the chicken. Leah Branch at The Roosevelt frames her fried chicken in conversation with Virginia African American culinarians.
Tip from the editors. The buttermilk brine is non-negotiable. Twelve hours minimum; the seasoning carries through to the bone.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Mama J's Sunday brunch in Jackson Ward serves soul food at the family-table volume. Velma Johnson's kitchen pours sweet tea, runs the standard plate.
Order: Fried chicken and waffle with sweet tea.
Tip: Sunday morning is the family-dinner crowd; Saturday afternoon is the easier seat.
Croaker's Spot on Hull runs a generous fried-fish plate at under fifteen dollars. Black-owned soul-food and seafood across the river since the 1990s.
Order: Fried whiting plate under fifteen dollars.
Tip: Lunch portions on the fish plates are the price-line; dinner adds a couple of dollars.
The Roosevelt in Church Hill opens for Sunday brunch under chef Leah Branch, 2026 James Beard semifinalist. Southern cuisine, biscuits, deep menu.
Order: Country ham biscuit with gravy.
Tip: Book the 11 am Sunday slot; the Roosevelt also runs an extended brunch sit-down upstairs.
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