Wandering through the Riverside district, the scent of hickory smoke often leads hungry locals to a modest storefront that has outlasted nearly every other tenant in the neighborhood.
While the skyline of the Inland Northwest continues to modernize, Chicken-N-More has remained a steadfast sanctuary of Southern comfort since it first opened its doors during a busy Hoopfest weekend in 1992.
This establishment serves as a culinary bridge for residents of South Hill and Hillyard, offering a “low and slow” experience that feels more like a private social club than a standard eatery.
It has transitioned from a 10-seat starter shop into a regional powerhouse, drawing visitors from Post Falls and Liberty Lake who seek the unfiltered grit and warmth of a true family operation.
| Details | Information |
|---|---|
| Origin | Established in Spokane, WA in 1992 by Bob Hemphill, a Texas native who used his life savings to fill the city’s void for authentic soul food. |
| Chain Status | Unique / One-of-a-Kind Location (An independent mom-and-pop standout with three generations of family currently on staff). |
| Price Point | $ (Budget-friendly); iconic sandwiches and patties range from $4 to $15, while large rib dinners sit between $20 and $30. |
| Vibe | Authentic Southern Soul; unpretentious, cozy, and filled with vintage sports memorabilia and “Best of” awards from the last 30 years. |
| Official Website | Chicken-N-Mo Online |
A Texas Legacy in the Inland Northwest
While modern franchises focus on algorithmic efficiency, the success of this operation was built on a “mental recipe” and a deep-seated desire to connect with the community.
Founder Bob Hemphill leveraged his years as a local taxi driver to understand exactly what the downtown workforce was missing, eventually opening on a shoe-string budget and a floor plan inspired by a childhood memory.
This commitment to an unwritten, high-quality approach is exactly why the brand reached its massive 30-year milestone in 2022.
The family has meticulously preserved the “no-nonsense” energy of the original 1992 opening, ensuring that whether you are a corporate lawyer from the Davenport District or a student from Cheney, you are treated with the same infectious positivity that Bob has served up since day one.
Food Highlights
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The Tiger Chicken Patty: This legendary local secret consists of a crispy chicken patty served on a white hoagie bun with American cheese and a dollop of signature BBQ sauce. It is the most budget-friendly item on the menu and has become the go-to “quick fuel” for the downtown workforce.
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Old South BBQ Ribs: These pork spare ribs are prepared in a small, stainless steel smoker using hickory wood for a deep, smoky flavor without direct heat. The meat is hand-rubbed with salt and secret seasonings before being slathered in Bob’s “Texas-meets-Tennessee” unwritten sauce.
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Southern Fried Catfish: A large, flaky catfish fillet is seasoned and battered in a light cornmeal mixture before being deep-fried until the exterior reaches a specific crunch. It is frequently ordered as a sandwich on a soft roll, often paired with a side of house-made garlic aioli or hot sauce.
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The 3-Piece Dark Dinner: This classic plate features a combination of thighs and legs that are soaked in a seasoned cold-water brine to “draw out impurities” before being coated in a simple, paprika-spiked flour mixture. It represents the quintessential Southern fried chicken style that the restaurant was founded on.
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Homemade Sweet Potato Pie: A scratch-made dessert following a family recipe that includes a “tropical twist” of shredded coconut for added texture. The pie is baked to a deep orange-brown color and is widely considered the best soul food dessert in Eastern Washington.
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Chili Red Beans and Rice: This side dish features slow-cooked red beans seasoned with ham hocks and spices, served over a bed of fluffy white rice. It is a savory, heavy-hitter that acts as the perfect anchor for the more spicy BBQ items on the menu.
Local Insider FAQ
Why is the “Old South” sauce kept as a mental recipe only?
Bob Hemphill believes that writing down the recipe takes away from the “feel” of the cooking. He adjusts the spice and vinegar levels based on the season and the specific batch of peppers, ensuring the sauce stays a dynamic part of the experience rather than a static formula.
Does the restaurant have a specific policy for “Hoopfest” weekend?
As the location that opened during the very first Hoopfest, the restaurant maintains a high-volume “all hands on deck” policy during the tournament. They often feature specific grab-and-go specials for players and fans who need to get back to the courts in Riverfront Park.
Is the “Tiger Chicken Patty” really the cheapest lunch in downtown?
Yes, it was intentionally priced to be accessible to everyone in the community. While most downtown meals have climbed above $15, the single patty sandwich remains one of the most affordable high-quality proteins in the Riverside area.
Can I buy the “Old South” sauce to take home?
Yes, due to decades of customer demand, the restaurant now bottles its signature sauce for retail sale. You can purchase it in mild, spicy, or Carolina styles directly at the counter to take a piece of Spokane history back to your own kitchen.
What is the “salt soak” policy for the fried chicken?
To ensure the chicken is “clean” and seasoned to the bone, the kitchen employs a mandatory 30-minute soak in cold, seasoned water before battering. This house rule is what creates the specific, juicy texture that regulars have ADORED since 1992.
Are the portions as “generous” as the rumors suggest?
The restaurant follows a “Southern hospitality” volume policy, where a single chicken thigh or catfish fillet is often twice the size of those found at national chains. First-timers are often warned by staff that a “full dinner” might require a to-go box.
What is the Pet policy for this downtown landmark?
Because the restaurant operates entirely as an indoor, small-footprint establishment in the Riverside district, pets are not permitted inside the dining area. To accommodate local dog owners, the staff offers high-speed takeout and “curbside” hand-offs so you can enjoy your meal at the nearby Riverfront Park or other pet-friendly outdoor spaces.
Bottomline
Chicken-N-More is more than just a place to grab a rib combo; it is a 30-year-old social anchor for Spokane, WA. By refusing to change its unwritten recipes or its family-first mission, this mom-and-pop landmark has become the soul of the Riverside district.
📍: 414 1/2 W Sprague Ave, Spokane, WA 99201
📞: (509) 838-5071
🕒: Monday – Friday: 11:00 AM – 8:00 PM; Saturday: 12:00 PM – 8:00 PM; Sunday: Closed