10 Pennsylvania Diners Serving Chicken Fried Steak The Size Of A Road Map
Pennsylvania’s diners know how to serve a meal that leaves an impression. Across the state, from the bustle of Philadelphia to the hills around Pittsburgh, chicken fried steak shows up in forms both familiar and indulgent.
Some places call it country fried, others pile on peppery gravy until the fork nearly sinks, but every plate feels like it was built to satisfy. These are community fixtures more than polished destinations, booths that have heard decades of stories, counters where the regulars nod at newcomers before going back to their pie.
Order the steak and you’ll find yourself staring at a portion that borders on theatrical, hearty enough to linger in memory long after the last bite.
1. Kelly O’s Diner (Pittsburgh)
The clatter of plates and steady rhythm of conversations set the tone here. Chrome counters shine under fluorescent lights, while booths fill with regulars. The energy is brisk but welcoming.
Their country fried steak arrives smothered in white gravy, paired with eggs, potatoes, and toast. The breading crackles under your fork before giving way to tender meat.
It’s not dainty, it’s diner food at its boldest. Watching others tackle the same enormous plate made me grin; we were all in on the same challenge.
2. Park City Diner (Lancaster)
This plate starts with an 11-ounce steak, breaded and fried until golden brown, then blanketed in sausage gravy. It dominates the table and leaves little room for anything else.
Park City Diner has been a Lancaster landmark for years, serving locals and road-trippers alike with portions that border on outrageous.
If you plan a visit, come early. Crowds gather fast, and it’s easier to enjoy when you’re not staring down a wait list as long as the menu.
3. Mayfair Diner (Philadelphia)
The sight of a breaded cutlet arriving with two eggs and a pile of hash browns is startling. It’s huge, glossy with gravy, and practically spills over the plate.
This Northeast Philly institution has been feeding the community since 1932, making it one of the city’s oldest surviving diners. Its chicken fried steak, a menu staple, is part of that legacy.
I liked the playful swap here, using chicken rather than beef. It felt unexpected but satisfying, and I left glad they hadn’t stuck too closely to convention.
4. Eggs R Us (Pittsburgh)
Skillets sizzle nonstop in this busy breakfast hub, the air thick with coffee steam and chatter. The space feels alive with clinking silverware and servers weaving between tables.
Their country fried steak platter is enormous, topped with creamy gravy and paired with eggs, potatoes, and Italian toast. The crust stays crisp under the sauce, giving each bite crunch and comfort.
It’s a plate that feels like a dare, but one you gladly accept. Watching plates leave the kitchen here is a spectacle in itself.
5. Bob’s Diner (Carnegie)
The star of the breakfast menu is their country fried steak—tenderized, breaded, fried, and then blanketed in sausage gravy. Two eggs and home fries complete the spread.
Bob’s roots go back to a classic diner tradition, and their Carnegie spot feels like a neighborhood anchor. It’s bright, accessible, and welcoming to locals and visitors alike.
My advice: come hungry. The steak stretches nearly across the entire plate, and finishing it in one sitting is an accomplishment worth bragging about.
6. Glider Diner (Scranton)
Steam rises off plates so large they look cartoonish at first glance. The breaded steak glistens under a generous pour of gravy, the potatoes piled beside it.
Inside, the Glider feels unchanged from decades past, booths lined with locals, servers who know faces, and the hum of steady conversation.
I loved the unpretentious vibe. Sitting in a booth with a forkful of crispy breading, I felt part of a Scranton tradition, one that values food as filling, simple, and unapologetically big.
7. Dave’s Diner (Erie)
The red booths and chrome trim keep this spot firmly in diner territory, with the smell of bacon and coffee filling the room. The crowd is mixed, truckers, students, families, and that diversity gives it energy.
Their country fried steak is hearty, fried to a crisp shell and served with eggs and toast. The gravy leans peppery, cutting through the richness of the meat.
It’s a plate built for appetite, and finishing it feels like the kind of small victory only a diner can deliver.
8. Ritz Barbecue (Allentown)
The steak arrives breaded and golden, topped with a ladle of gravy that soaks into the edges while leaving the crust intact. Alongside come fries, vegetables, and buttered toast.
This family-run restaurant has been serving Allentown since the 1920s, with roots in the Allentown Fairgrounds. It remains a go-to for comfort food and no-frills hospitality.
Tip: visit during off-peak hours. The dining hall fills quickly, and quieter times let you soak in the history while the meal settles in.
9. The Breakfast Place (Erie)
The sound of forks against plates and the constant shuffle of servers make this café feel lively before you even look at the menu. It’s straightforward, bustling, and reassuring.
Chicken fried steak here is no afterthought, it’s fried crisp, smothered with gravy, and plated with home fries and toast. The portion nearly eclipses the plate, in true diner style.
I liked this spot because it felt unpretentious. Sitting with coffee and that oversized steak, I thought: this is exactly how breakfast should feel in Erie.
10. Ollie’s Restaurant (Edwardsville)
At the heart of the plate is the steak itself, pounded thin, breaded with seasoned flour, and fried until the crust forms a crisp shell that holds under gravy. The meat stays tender inside, giving you a forkful that balances crunch and softness.
The kitchen here doesn’t overcomplicate it. They pour on a peppered cream gravy, let the breading soak just enough, and round the plate with eggs, potatoes, and toast. It’s reliable execution that feels confident.
Locals often swing by for weekend breakfasts, settling into booths for plates that sprawl wide. I joined them once, and it felt like being folded into Edwardsville’s rhythm.