Guy Fieri Eats Fried Chicken Viewers Begged Him to Try | Diners, Drive-Ins and Dives | Food Network

Yeah, when I think small town middle America, I think farming and families, you know, people coming into town to get their supplies. But how about a place that's been open for business for more than 110 years and serves, now get this, over 24,000 pieces of fried chicken a week. That's right, 24,000 pieces of fried chicken a week. I heard this and I had to come check out Isha's here in Ocarchie, Oklahoma. Who was the one that emailed me and said I had to come check this joint out? I love fried chicken. It's about the chicken. It is. Always hot and fresh. You emailed me? I did. I emailed you in February. Why did you send this to me? It's got a lot of history behind it. It's known as one of the oldest bars in Oklahoma and best fried chicken in the state. Just ask anyone here. How's the fried chicken? Chicken started in 1960. My brother George, he would cook them on an old cast iron skillet on a stove. George passed away back in 1964, but his brothers Ed and Paul are still serving it the only way you can get it. Be careful, it's hot. The way we've always done it, don't change a thing. One whole cut up bird at a time. Open them up. Only now it takes eight electric fryers just to keep up. All right. How do we commence the chickenation? First of all, we're going to make a breading. Wheat flour. And why wheat flour? That's what my brother started with. Okay, so a lot of this goes to do with your brother. Brother, he made the recipe. Now we add some cornmeal, some salt, a little bit of baking powder. Now we're not marinating this chicken or anything? No. A little bit of sugar, paprika, and a couple of other spices that I'm not telling anybody. Can I taste it? Tastes like paprika to you though, doesn't it? Yeah. And with some other stuff? No, we had definitely got some other stuff, but you know what? Out of respect to what you're doing here and how long this has been going on, I ain't going to say it. Okay. Now I've got to mix it all up. You're the first person other than family in 40 some years that's seen anybody mix this. You ready? All right. To dust some chicken, okay. The whole chicken at a time. So even on your birthday, you can't come in and just get all wings? No, no, no. The way it always was, that's the way it's going to be. Because that's what your brother did. That's what he did and we're not changing any of that. Okay, dig that. Do you have a favorite fryer? Do you name them? This is a good one here, Elsie. You name it Elsie? Wanda, Wheezy, Penelope, and Sammy. What temperature are you running these, 350? 330. So it doesn't cook it as fast, it doesn't brown as fast. It makes sure that you cook that meat all the way through. And how many minutes does it take to cook a chicken? 15 minutes. I thought that the wings cooked a little faster than the breasts. That's what we've always done. That's just the way we do it. So how about this, new rule, quit asking questions. Give that a little bit of a stir. So they don't stick together. And that's it. See, I want this. Did you just call chicken up? What do you like the best? I'll put them on top. Oh, I'm a wing and thigh kind of guy. Well, this is just ridiculous because it's molten hot right now. I know. Excellent, man. Super tender and juicy. You just, the skin turns into a nice crust because of the flour and the cornmeal. But boy, it's good. It's cooled down to a point now where I can just start shoveling it in. Here's the chicken. The most tender, the juiciest chicken I've ever had. Tastes like my grandmother's chicken. It's crispy, it's crunchy. I kind of like to mix in the bread and butter pickle. And around here, everybody's got their own way of eating it. Pick at it and pick at it and then you go at it. You have to have a bite of your chicken and a bite of the pickle and a bite of onions. Pickle, onion. That's the way to do it right there. One and one's ready. They make other things at this restaurant, correct? I don't know. I've never ordered anything but this. I don't know. I just eat bigger menus at a ballgame. The roast beef is very good. Fried okra, perfect. How are the salads? Do they have salad here? Salad here is dying. Frito chili pie, it's delicious. Always hot, melts the cheese. He makes the homemade chili. Okay, well, we got to make some of that. Same way it's always been made and that's George's recipe too. Alright, first of all, I put in half a gallon or so of water. I don't see any seasoning. Oh, not yet. Then we'll add approximately ten pounds of ground beef to that. Then I mix it in the water. Then I'll add the rest of the ground beef to it. So you just mush that up on the bottom and then you're going to put the logs of fun up top? On top. And how many pounds is this here? Forty pounds. Then I'll mush them a little. Mush it up a little more. Is that mush? Mush. Now we're ready to just cover it up with foil. What's going on with the spoon, boss? Got to stir the chili. Wait a minute. You're just going to leave the spoon in there? While it's cooking. Yes. Why? Because it's always been done like that. So the rule is, you're going to leave the spoon in the meat. In the meat. On top of the stove. Stove, uh-huh. Who taught you this? It's the way we've always done it. When does the flavor come to it? When I'm about done cooking I put all the seasoning in it. We're going to go put this on top of the stove? Yes. Oh, awesome. Cook below for six or seven hours. Meat, all a spoon is done? Mm-hmm. Okay. Looks good. Adding our minced onions. Fried minced onions. Yes, sir. Now we're adding our salt. I like to stir that in the meat a little bit. Granulated garlic. Crushed red pepper. Okay, I like that. A little cumin. Black pepper. Paprika. And some chili powder. Chili powder. We're going to work that into the meat. So then what happens? Adding two 15 ounce cans of ground beauty beans and two 15 ounce cans of tomato sauce. Now we'll add the meat. You just scoop the meat up in there. How many of this spoon right here do you have? How many different? This one. You have one spoon? One cooking spoon, uh-huh. We don't need a spoon for the chicken. No. Only for the chili. And they're going through 100 pounds a week. By itself. There it is. In Frito Pie. This good old chili. Mm-hmm. Fritos, I like them, man. And this heavy hitter. Chili cheese nacho. Can I try one? Absolutely. Mm, very good. Old style. Mm, wonderful. A great place to eat. Everyone just loves it. I thought my mother's chicken was the best, but this is the best chicken I've ever had. It's just good chicken. How often do you guys come here? As often as we can drive into Norman. How far is that from here? A good hour. Seriously, you guys drive an hour to go here? Absolutely. Well, thank you for the email. I appreciate it. No problem, I love your show. Just so you know, if we just get a real close look at her, this is the one you blame when everybody comes here. 1,200 people, 900,000 emails. Thank y'all very much. Appreciate it.