Aishas — Review by Food Network
Okfuskee, United States — American / Southern Fried Chicken
Aishas is a legendary Oklahoma institution serving over 24,000 pieces of fried chicken per week using a family recipe unchanged since 1960. The chicken is prepared the traditional way - one whole bird at a time, hand-breaded with a secret spice blend, and fried to golden perfection. Guy Fieri was impressed by the commitment to consistency and the exceptional quality of the finished product.
What was great: The fried chicken is incredibly tender and juicy with a perfect crispy flour and cornmeal crust. The recipe has remained unchanged since 1960, cooked one whole bird at a time in electric fryers at 330 degrees for 15 minutes.
What could improve: Nothing mentioned
The Dishes
The star of Aishas is undoubtedly the fried chicken, and for good reason. The whole chicken is cut up and dressed in a custom breading flour mixture that includes wheat flour, cornmeal, salt, baking powder, sugar, paprika, and a few closely guarded spices that the owners refused to fully divulge even to Guy Fieri out of respect for the legacy. The chicken is never marinated and goes straight from dredging to the fryer. Each piece cooks for exactly 15 minutes in 330-degree oil, allowing the meat to cook completely through while developing a stunning golden crust.
Guy's first taste revealed why this place has been successful for over a century. The chicken skin transforms into a crispy, flavorful shell thanks to the flour and cornmeal coating, while the meat inside remains incredibly tender and juicy. The combination of the lighter frying temperature and the extended cooking time ensures perfect results every time. The owners are adamant about not changing anything about the process, refusing even to accommodate special requests like ordering only wings.
The Experience
Aishas is steeped in history and family tradition. The restaurant has been operating for over 110 years, with the fried chicken operation starting in 1960 when a man named George began cooking chicken on a cast iron skillet. Though George passed away in 1964, his brothers Ed and Paul have continued the tradition exactly as he established it. The owners have even named their eight electric fryers after women: Elsie, Wanda, Whezzy, Penelope, and Sandy. This attention to character and personality gives the place charm that goes beyond just serving food.
The atmosphere is that of an old-school bar and restaurant, the kind of place that serves as a gathering spot for the entire community. Guy was given a rare behind-the-scenes tour and allowed to participate in the breading process, making him one of the first people outside the family to witness their technique in 40 years.
Value and Pricing
Specific pricing was not mentioned in the review, but given the volume Aishas serves (24,000 pieces weekly) and its longevity, the restaurant clearly offers good value. The commitment to consistency and quality suggests fair pricing for such exceptional product.
Notable Moments
One whole cut up bird at a time. Only now, it takes eight electric fryers just to keep up.
So even on your birthday, you can't come in and just get all wings. No, no, no, no. The way it always was. That's the way it's going to be.
This is ridiculous cuz it's molten hot right now... Super tender and juicy. The skin turns into a nice crust because of the flour and the cornmeal. But boy, it's good.
The Verdict
Aishas represents everything Diners, Drive-Ins and Dives celebrates: an old-school joint with character, history, and real food for real people. The unwavering commitment to the original recipe and cooking method, combined with the personal touch of naming the fryers and maintaining family control, creates an experience that transcends a simple meal. This is the kind of restaurant that should be on every fried chicken enthusiast's bucket list, and Guy Fieri's enthusiasm was entirely justified by the exceptional product served here.