FRIED Spare Ribs and YAM Fried Chicken | Diners, Drive-ins and Dives with Guy Fieri | Food Network

It's been about 12 years since we first came to OKC and we went to Leo's Barbecue where he made that strawberry cake and he made the ribs you remember that all that was good But I can't figure out how I missed a joint that's been doing it for 67 years They've been doing this country cooking and they're getting known now for something called yam fried chicken. Oh, that's right up my alley This is Florence's restaurant Mother pork chops, there's no place like Florence's in the heartland Country classic, it's like my grandmother would have fixed back in the day when we were kids How'd you find this place man? This place has been around since the 50s Which is when Florence Kemp started cooking up her brand of Southern comfort here at the age of 20 And she's still stirring the pot with the help of her daughter Victoria How many generations of families do you get coming through here? We see fourth generation customers. It's gonna make you feel fantastic. Yes, I Was born and raised in the South and when I came here, I knew I'd found the Mecca fried rib appetizer The fried ribs really a unique kind of experience. It's a light breading. It's not too thick. The barbecue sauce is amazing What are we gonna make today? Ribs like pork ribs. Yes. How'd you know? That's my middle name guy fried ribs yeti How do you want to start we cut these ribs? So these are spare ribs or st Louis style rib has this fried rib always been on the menu No My dad used to live with me and he got old and I have to go home and try to fix his dinner And so this is something I could fix quick. He was 105. Holy moly So we go from the lemon juice and vinegar into the water. Mm-hmm Now this is gonna Brian for a day long. They stay it's been a little longer the better So when he gets done, we put the salt and pepper on it Now we're gonna make the house season for our fried ribs. Where should we start with from? This is the salt Cornstarch, there we go. Bacon powder pepper. And then we put that all over the ribs. Yes Okay, then we fry ribs for 15 minutes. How many come with an order Florence three or four? Who makes the laws around here? Oh, my daughter thinks that she's the mother now and I'm the daughter Are we gonna serve these with anything barbecue sauce? Okay, I'm following the lead. I know you're the boss. I like that Take this water and pour it. Okay, I'm gonna do put the water in the pot Okay, then we're gonna put all of these dry ingredients sugar. It's like a little onion powder Mm-hmm, so a little barbecue spice a little cumin a little mustard. We are a team. Look at us go flow Oh, yeah, do a nickel smoke water or really bad moonshine Now we'll go catch up we'll let this cook down and then when the ribs come out we'll get them with the sauce looking good That's tasty Not too much batter nice and juicy I think the key was that you soaked him in the vinegar got a nice little flavor from that. How do you like that sauce? Oh, there's good tang in that sauce, ma'am. Thank you. I'm gonna have more fried ribs Fried with appetizer. Enjoy. It's already a good rib But when you put that batter on top of it, it just takes it over the top Everybody should try a fried real bright blind chicken right now and the hot grease your local food writer What is it about Florence's the world moves really fast, but it doesn't here Florence is always here I mean it's an inspiration for how good you can get if you take the time to do it that long when they ask What do you want? I said, I want your yam fried chicken You've never tasted something that is so moist so good and so flavorful. What are we making now? Yeah, I'm fried chicken I don't know what yam fried chicken means And then we also have a little seasoning in the flour to how old are those Dutch ovens there Oh, I'm more about five or six of them. I don't think I've ever heard of anybody wearing out a Dutch oven I think you probably wore out some people that have worked here I think there've been people that come to work here and that have had to go retire and you're still working Yes, and they asked me all the time when I'm gonna retire. I don't think that's gonna happen It's not soon. Oh some of the people that work here told me that you once in a while you quit I don't work anymore. And where do you go? Nowhere? Oh, I got to try that I quit We're gonna make candy yams out of these bunch of cook yams But all of this sugar in there a lot of sugar ma'am You're in for a treat add some butter after a while. It'll turn in the third anything else We're gonna serve with this. We got green collard greens. Yes I'm gonna put these in the pot and then I'll call all this water in baking soda. There's the sugar So chicken stock just put all that stock in they're gonna cook about an hour and a half plain old fried chicken is good for me But now we're going yam fried chicken. We've already put a yam from the plate. Okay, take the collard green. Okay good Right in the sauce you go now you try that. All right You invented that yes delicious really season your chicken. Well, there's a lot of flavor in that pot. I love collard greens Nice and tender not mushy perfectly cooked chicken tender candied yams and you package deal fantastic I need that yam fried chicken Amazing tender and juicy on the inside. The yam sauce just made it so delicious. And how about the collard? I have them every time I come here and I come here from two to three times a week Why chicken I needed it 15 minutes ago. I'm right behind so, you know Casey This is a must go to absolutely you have to try it All your taste buds are just gonna come alive at one time. You're a big personality. You walk softly and carry a big stick Yes, I do. Yes, I do. I resemble that remark. Thank you very much for having me. I really appreciate it. Thank you Watch out for Florence. She quit she'll be back