Chickens deserve better than boneless, skinless breasts and processed nuggets. And so do we. If these noble birds must perish, let them at least go on to that great coop in the sky knowing that we will enjoy their sacrifice. Forget those bland lumps of dry protein and let the culinary wizards at these restaurants prepare a chicken so tasty you’ll cross the road for it.
— By Greg Elwell
Photos by Garett Fisbeck
Mama E’s Wings and Waffles
3838 Springlake Drive
405-424-0800
There’s nothing better than home cooking, especially when you don’t have to clean up the mess. That means there’s nothing better than stopping in at Mama E’s for its fried wings dusted in powdered sugar and served atop a gorgeous, golden waffle. Your kitchen will stay immaculate (or at least the same level of dirty as before) while you enjoy mac and cheese, tender greens, sweet potatoes and those killer wings.
Empire Slice House
1734 NW 16th St.
405-557-1760
It’s known that Emma Lazarus went through several drafts of “The New Colossus” before it was engraved on the pedestal of the Statue of Liberty. “Give me your tired, your poor, your hungry masses yearning to eat pizza” didn’t make the cut, but that couldn’t stop Empire Slice House from creating a Lady Liberty pie covered in chicken, olives, artichokes, red pepper, feta, mozzarella and a splash of balsamic vinegar reduction. It’s for America.
Taqueria Sanchez
4011 NW 10th St.
405-520-3553
Philosophers have long wondered why tacos taste so good when they come from a truck. Aristotle, Plato, Kant, Nietzsche — all would have loved the pollo taco from Taqueria Sanchez. Tender, juicy chicken wrapped up in a corn tortilla with onions and cilantro and a blast of hot sauce — what’s not to like? But don’t actually ask a philosopher that question; you will be there forever.
La Brasa International Cuisine
1310 NW 25th St.
405-524-2251
Peruvians have chicken figured out. Fried chicken is great. Chicken cordon bleu is wonderful. But you’ll be hard-pressed to find a better bite of bird than the pollo a la brasa at La Brasa. This beautifully seasoned and roasted chicken is the epitome of delectable. Each juicy bite is complemented by crispy, bronzed skin — a satisfying flood of flavor. The rest of the menu is a dream, but no one can resist the lure of this signature dish.
The Wedge Pizzeria
4709 N. Western Ave.
405-602-3477
Sloth loves Chunk, but he probably would have sided with the Fratellis if they’d offered him The Wedge’s much-loved Truffle Shuffle pizza. He’d finish him faster than a Baby Ruth for one of those wood-fired beauties topped with pulled, roasted chicken, crimini mushrooms, sage, spinach and a dash of truffle oil. Start throwing in red pepper hummus on the side or a starter of antipasto and there wouldn’t be a Goonie left in Astoria.
Cafe 501
501 S. Boulevard St., Edmond
405-359-1501
There’s something playful about serving the cast-iron chicken at Cafe 501 in a bucket. KFC famously served yard birds in buckets, but there’s nothing so inelegant about this presentation of creamy polenta covered in wilted spinach and red wine-braised chicken. The Colonel might have been Brigadier or Commodore if he’d thought to serve this intoxicating medley. The only problem is when one bucket of cast-iron chicken isn’t enough.
The Miller Grill
326 Elm Ave., Yukon
405-265-2775
Q: Which came first, the chicken or the egg?
A: It doesn’t matter if you eat them together.
Help wipe out two generations of chickens at once with the Mother Clucker from Yukon’s Miller Grill. The fried egg breaks just right over the blackened chicken, soaking the crispy onions in rich, delicious yolk for a sandwich that is impossible to beat.
