“I Don’t Think That’s Gonna Happen” — Florence Kemp, 67 Years In and Still Cooking
When someone asks 90-something-year-old Florence Kemp when she’s going to retire, her answer is simple: “I don’t think that’s gonna happen.” She’s been running Florence’s Restaurant in Oklahoma City since the 1950s, when she started cooking up her brand of Southern comfort at just 20 years old. Now, with her daughter Victoria by her side, they’re serving fourth-generation customers — and Guy Fieri finally made it to this 67-year-old institution.
“It’s been about 12 years since we first came to OKC,” Guy admitted, baffled that he’d somehow missed a place that’s been doing country cooking for nearly seven decades. The draw? Something called Yam Fried Chicken. “That’s right up my alley,” he declared.
Fried Spare Ribs: A Family Recipe Born of Necessity
First up was Florence’s Fried Rib Appetizer — spare ribs or St. Louis-style, cut and prepped with a story behind them. This dish wasn’t always on the menu. Florence explained that her father used to live with her, and at 105 years old, she needed something she could fix quick when she got home. That’s how fried ribs became a Florence’s staple.
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The process starts with a brine of lemon juice, vinegar, and water. “Each day is better — little longer the better,” Florence noted. After brining, the ribs get salt and pepper, then a coating of the house seasoning: salt, cornstarch, baking powder, and pepper. They fry for about 15 minutes.
The sauce comes together separately — sugar, onion powder, barbecue spice, cumin, mustard, liquid smoke, and ketchup, cooked down until ready. Guy’s verdict? “Not too much batter, nice and juicy. The key was that you soak them in the vinegar — got a nice little flavor from that.” On the sauce: “There’s good tang in that sauce, ma’am.”
A local food writer on the scene put it perfectly: “The world moves really fast but it doesn’t here.”
Yam Fried Chicken: Tender, Moist, and Unlike Anything Else
The signature dish — Yam Fried Chicken — had Guy admitting upfront: “I don’t know what yam fried chicken means, so I’m just gonna follow you.” Florence seasons the chicken with salt and pepper, plus seasoned flour, then fries it in Dutch ovens that are decades old. When Guy asked how old they were, Florence guessed five or six — not years, but decades. “I don’t think I’ve ever heard of anybody wearing out a Dutch oven,” Guy laughed. “I think you probably wore out some people that worked here.”
The candied yams are made with cooked yams and plenty of sugar and butter. The chicken gets dunked right into that sweet yam sauce before serving. Alongside it: collard greens cooked in water, baking soda, and chicken stock — no sugar.
Guy’s reaction said it all: “Amazing, tender and juicy on the inside. The yam sauce just made it so delicious.” Similar to Fried Chicken Viewers Begged Him to Try, this was comfort food elevated to something special.
Tips From Florence’s Kitchen
Brine your ribs long: The vinegar and lemon juice brine needs at least a day — longer is better for flavor penetration.
Keep the batter light: Cornstarch in the coating keeps things crispy without getting heavy.
Don’t rush the sauce: Let that barbecue sauce cook down properly before glazing.
A Must-Visit in OKC
Whether you’re craving something as inventive as Some Funky Chicken Pizza or classic Southern comfort, Florence’s delivers. As Guy put it: “In OKC, this is a must-go-to. You have to try it — all your taste buds are gonna come alive at one time.”
Find Florence’s Restaurant and other Triple D spots in our restaurant directory.