This trip, Guy Fieri's flyin' from the-bomb bird to island inspiration. In Omaha, a chicken-centric spot is servin' it up fried, spiced and paired with pancakes. In Cincinnati, a hidden gem is firing up real deal Caribbean favorites. Plus, in Redmond, Oregon, an eclectic spot is throwin' a curve into their Cuban sandwich and going over-the-top with chicken and dumplings.
Jeff Mauro goes Chicago-Latin with not one but two delicious sandwiches. The first transforms a traditional chicken mole meal into a layered, hands-on experience by stacking shredded, mole-coated chicken on soft bolillo rolls with beans, cheese, and homemade tomatillo sauce. His second sandwich is even more surprising, using fried plantains instead of bread as a vehicle for ham sandwich like you've never had before.
Chefs Anne Burrell and Robert Irvine decide that it's time for the recruits to spread their wings. For the skill drill, they must work in teams to identify the ingredients of five mother sauces and then create their own chicken with pan sauce dishes for their chef. The main dish challenge finds the chefs teaching their recruits to make fried chicken and cornbread, and the recruits who struggle are forced to fly the coop.
Tyler's dusting off the old family recipe box and recreating his childhood favorites. His Ultimate Chicken and Dumplings and Apple Brown-Betty are bubbling classics as timeless as they are delicious.