Unearth The Voyage
When Oklahomans talk about legendary meals, chicken-fried steak often takes center stage. This beloved dish—tenderized beef coated in seasoned flour, fried to golden perfection, and smothered in creamy gravy—reaches mythical proportions at certain restaurants across the Sooner State. While the State Fair offers plenty of oversized treats, these local establishments serve chicken-fried steaks so massive and delicious that even fair veterans stand amazed.
Cattlemen’s Steakhouse: Historic Perfection Since 1910
Savvy diners at this Oklahoma City landmark know to flip their chicken-fried steak immediately upon arrival. The kitchen purposely places the peppery cream gravy underneath the massive cutlet rather than on top, preserving the satisfying crunch of the seasoned crust.
Each steak spans nearly the entire dinner plate, with sides forced to the edges to accommodate the star attraction. The century-old recipe yields a perfect balance of tenderness and texture.
Cowboys, politicians, and celebrities have all made pilgrimages to this Stockyards City institution where portion sizes haven’t diminished since Teddy Roosevelt reportedly won the restaurant in a poker game.
Jimmy’s Round-Up Cafe: Where Plates Struggle Under Weight
Regulars at this Oklahoma City institution come prepared with stretchy pants and a serious appetite. The hand-breaded chicken-fried steak arrives on its own dedicated platter, a necessity given its impressive dimensions.
Golden-brown and crackling with flavor, the massive cutlet leaves barely enough room for the two generous sides. Those famous dinner rolls? They get their own separate plate by necessity rather than choice.
The cafe’s throwback atmosphere perfectly complements its old-school approach to portion sizes. Servers barely raise an eyebrow when first-timers gasp at the sheer volume of food approaching their table.
Hammett House’s Double-Breaded “Pamper Fried” Masterpiece
“Double-breaded” might sound like a modest description until you witness this Claremore legend in person. The “Pamper Fried” technique creates a chicken-fried steak with extraordinary depth—a crunchy, seasoned exterior that gives way to multiple tender layers.
Each steak undergoes extensive tenderizing before receiving its signature double-coating and fry. The scratch-made cream gravy arrives in its own boat because pouring it directly would require too much!
Generations of families have celebrated special occasions around these oversized plates. The restaurant proudly maintains that no customer has ever complained about receiving too little food.
Del Rancho’s Legendary Steak Sandwich Supreme
Locals affectionately call it the “hub-cap sandwich” for good reason. This monster chicken-fried steak hangs dramatically over its bun by several inches, creating a meat-to-bread ratio that defies logic.
Since 1956, this beloved drive-in has maintained its reputation for excessive portions that require both hands and plenty of napkins. The crispy, seasoned crust gives way to tender beef that somehow maintains its integrity despite its impressive size.
Fun fact: Many first-timers mistake the sandwich for a shared appetizer until they witness regulars devouring the entire creation solo!
Clanton’s Café: Ninety Years of Unapologetic Excess
Route 66 travelers have been stopping at this Vinita institution since 1927, often leaving with doggie bags despite their best intentions. The chicken-fried steak recipe hasn’t changed in nearly a century because perfection needs no improvement.
Each hand-cut steak extends beyond the circumference of the plate, creating what locals call the “Clanton overhang.” The meat receives a methodical pounding before being dredged in a secret flour mixture guarded as fiercely as family jewels.
President Bush Sr. once visited and reportedly remarked that the portion was “enough to feed a small democracy.” The café proudly displays the presidential seal alongside their “Clean Plate Club” photos—a surprisingly small collection.
Nelson’s Buffeteria: Tulsa’s Cafeteria-Style Giant
Walking through the cafeteria line at this Tulsa landmark becomes a moment of truth when you reach the chicken-fried steak station. First-timers often laugh nervously, assuming the server will cut the massive portion in half.
The steak’s dimensions are matched only by its impressive height—the result of daily hand-cutting, tenderizing, and breading that creates a substantial crust around premium beef. Gravy application requires a steady hand and generous ladle.
Originally opened in 1929, Nelson’s maintains its reputation for serving portions that harken back to when physical labor demanded serious caloric intake. The restaurant proudly posts its weekly chicken-fried steak consumption totals—consistently measured in hundreds of pounds.
The Red B Restaurant: USA Today’s Oklahoma Champion
Creative excess defines this Idabel hotspot where chicken-fried steak appears in multiple jaw-dropping forms. Their standard dinner portion requires reinforced plates according to local lore.
Morning visitors face the breakfast challenge: chicken-fried steak strips atop jalapeño-cheese waffles that require a knife sharp enough to cut through glory itself. The biscuit version somehow stuffs an entire steak between halves of homemade buttermilk bread.
When USA Today readers named it Oklahoma’s best, locals weren’t surprised—they’d been loosening their belts here for years. The restaurant’s motto says it all: “If you leave hungry, you ordered wrong or we made a mistake.”
Cheever’s Cafe: Upscale Indulgence Without Compromise
Amid the white tablecloths and refined atmosphere of this Oklahoma City establishment lurks a chicken-fried steak of decidedly immodest proportions. The kitchen refuses to sacrifice size for sophistication.
Each steak receives a jalapeno-infused breading that creates a spicy, textured crust protecting remarkably tender beef beneath. The accompanying sides might be artfully arranged, but there’s nothing dainty about the main attraction overflowing its designated space.
Originally a flower shop built in 1938, Cheever’s transformed into a restaurant while maintaining its vintage charm. The contrast between the elegant setting and the massive comfort food creates what regulars affectionately call “Oklahoma irony” on a plate.
Kendall’s Restaurant: The Challenge That Defeats Champions
Pilgrims travel to tiny Noble, Oklahoma specifically to attempt what many consider the state’s most intimidating chicken-fried steak challenge. The standard portion alone causes raised eyebrows—a hand-breaded masterpiece that dominates its plate.
The infamous “Chicken Fry Challenge” ups the ante with three one-pound steaks plus sides. Competitors receive one hour to clear their plate, with success rates hovering around 10%.
Even the regular version requires exceptional commitment. The tenderized round steak receives a flour coating mixed with secret seasonings before being fried to a golden-brown that extends well beyond plate boundaries. Their creamy peppered gravy comes in quantities that would constitute a soup serving elsewhere.
Boomarang Diner: Consistent Excess Across the State
Chain restaurants typically sacrifice portion size for consistency, but this ’50s-style Oklahoma diner network defies convention. Every location serves the same impressively oversized chicken-fried steak that extends beyond plate boundaries.
Available from opening until closing, their version features a uniquely textured breading that somehow remains crisp even under generous ladles of pepper-flecked gravy. The meat-to-plate ratio has become legendary among truckers and road-trippers who plan routes specifically to hit different locations.
A wall of fame at each restaurant displays photos of customers who managed to finish the entire meal without assistance. The relatively small collection of pictures speaks volumes about the challenge these portions present to even dedicated eaters.
