Scotty's Fishin' Chicken

About Scotty's Fishin' Chicken

Like many other restaurants in the area, Scotty's Fishin' chicken buys most of its ingredients from Gordon Food Service, but Mancini said he makes an effort to use those ingredients in the freshest possible preparations.

“I don't cook 30 pieces of chicken and put ‘em in a holding cabinet,” he said. “I'll fire that thing up and put two pieces of chicken in it. I don't even have a holding cabinet.” This explains the 11-minute wait for a piece of pressure-fried chicken.

And he makes his own sausage gravy with flour, milk, salt, and bacon grease.

“Why not?” Mancini says. “You're already standing there stirring. Put a little extra love in it.”

Sides include a mildly sweet cole slaw, and potatoes mashed in-house. The sizable breakfast menu began its first service today.

Mancini speaks in a deep, gruff voice and wears a salt-and-pepper goatee and glasses. He can be seen in the evenings eating dinner with his family at the restaurant.

Scotty's Fishin' Chicken is a thoroughly Midwestern restaurant, Mancini said: It's the kind of place where diners are routinely called “dear” and “honey” and drinks are served in old-fashioned canning jars.
But Mancini has added an artistic touch: the restaurant is paneled in wood salvaged from the walls of a century-old Clark County barn. And Marcini made the light fixtures himself with old metal scraps.
“I got lucky,” he said. “It was just my time, and I decided to take it.”