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.

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.

Where to eat Southern fried chicken in Richmond

3 editor picks for Southern fried chicken in Richmond, ranked by editorial score. All Richmond signature dishes · Southern fried chicken across every city.

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Make it at home

Serves 412 hrIntermediate

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • 500ml buttermilk
  • 2 tbsp hot sauce
  • 300g all-purpose flour
  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Salt, black pepper
  • Neutral oil for frying

Method

  1. Combine buttermilk and hot sauce. Submerge chicken pieces and refrigerate at least 8 hours, ideally overnight.
  2. Mix flour with paprika, garlic powder, onion powder, salt and pepper in a wide bowl.
  3. Drain chicken pieces letting excess buttermilk drip off. Dredge each in seasoned flour, pressing to coat well.
  4. Heat oil to 175 C in a deep heavy pan. Fry chicken in batches until deeply golden and cooked through, about 12 to 15 minutes per batch.

Editor tip. The buttermilk brine is non-negotiable. Twelve hours minimum; the seasoning carries through to the bone.