6 California Chicken Fried Steak Plates So Big They Outsize The Skillet

When I’m craving comfort food, nothing satisfies like a massive chicken fried steak.

California might be known for health foods, but trust me, the Golden State knows how to serve up hearty portions that would make any Texan proud.

I’ve traveled up and down California hunting for the biggest, most outrageous chicken fried steak plates – the kind that make servers’ arms shake and fellow diners stare in disbelief.

1. Antoine’s Cafe: San Clemente’s Coastal Crusher

“You’ll need a bigger stomach!” joked my server at Antoine’s when I ordered their infamous chicken fried steak. She wasn’t kidding – what arrived was practically architectural, a golden-brown monument to excess that made neighboring tables point and whisper.

This beachside cafe might look unassuming with its surfboard decor and casual vibe, but they’re deadly serious about portion size. The steak undergoes a 24-hour marinade before being hand-breaded and fried to perfection.

I managed half before surrendering, but not before savoring how the crispy exterior gave way to incredibly tender meat beneath. Their homemade country gravy, flecked with black pepper, deserves its own fan club among San Clemente locals.

2. Paul’s Place: Cypress’ Plate-Eclipsing Phenomenon

“We’ve had grown men cry,” boasted the menu at Paul’s Place about their chicken fried steak challenge. I scoffed – until my order emerged from the kitchen on what appeared to be a serving platter rather than a plate, the meat spilling over every edge like a crispy waterfall.

What makes this monster unique is the double-dredge technique. The chef batters each steak twice, creating ridges and valleys that trap extra gravy in every bite. The outer edges achieve a shattering crispness while the center remains impossibly tender.

Paul himself told me they go through 200+ pounds of beef weekly just for this dish. When I asked about the gravy recipe, he tapped his nose mysteriously and said, “Three generations of secrets in that pot!”

3. Keno’s Restaurant: The Anaheim Legend

Last weekend, my uncle Jim dared me to finish Keno’s legendary chicken fried steak. I laughed until I saw it arrive – a crispy-battered behemoth hanging off all sides of the plate! The gravy comes in its own boat because there’s simply no room on the platter.

Locals swear this family-owned diner has been serving the same massive portion since 1978. The meat is pounded thin but spans nearly 12 inches across, with a perfect crunch-to-tenderness ratio that keeps regulars coming back.

Fun fact: The owner once tried using larger plates but found servers struggled to carry them through the narrow diner aisles. Instead, they kept the plates and let the steak be the showstopper that extends beyond boundaries!

4. Grandpa’s Café: Placerville’s Plate-Breaking Tradition

“We’ve broken three plates this month!” the cheerful owner of Grandpa’s Café announced as she delivered what can only be described as a chicken fried steak continent. The meat was pounded so thin yet spread so wide it created a crispy-fried island that completely submerged the plate beneath.

This Gold Country gem has been serving miners’ portions since the 1970s. Their signature touch? A hint of garlic powder in the batter and a splash of sherry in the country gravy that elevates this dish beyond simple comfort food.

My favorite part was watching other customers’ reactions as my meal passed their tables – a mix of awe, envy, and genuine concern for my wellbeing. The café smartly includes a complimentary to-go box with every order, knowing full well you’ll need reinforcements.

5. The Scratch Room: Riverside’s Gravity-Defying Goliath

“You’re brave,” my tattooed server at The Scratch Room chuckled when I ordered their infamous chicken fried steak. Minutes later, I understood why – the steak stood nearly two inches high at its center, creating a golden mountain that cast shadows across my table!

Unlike other places that go for width, The Scratch Room builds upward. Their unique technique involves a special bread crumb mixture that expands during frying, creating an almost soufflé-like crust around perfectly tenderized beef. The gravy arrives in a small pitcher because no reasonable amount would cover this behemoth.

I especially appreciated the thoughtful touch of extra-sturdy silverware – apparently regular forks have been known to bend under the pressure of cutting through this architectural wonder. Their house-made hot sauce is essential for cutting through the richness.

6. Coyote Café: Anaheim’s Border-Busting Behemoth

Halfway through my food tour, a fellow chicken fried steak enthusiast whispered, “You haven’t lived until you’ve tried Coyote Café’s Texas Ranger.” She wasn’t exaggerating – what arrived wasn’t just dinner but a full-blown event that required its own table!

This Anaheim institution serves their chicken fried steak on a pizza pan rather than a plate. The meat is first tenderized, then marinated in buttermilk overnight before being coated in a seasoned flour mixture that includes a secret blend of Southwestern spices giving it a distinctive kick.

Most impressively, they somehow maintain a consistent thickness throughout the massive cut. The accompanying jalapeño gravy creates a perfect heat balance with the rich meat. Their wall of fame features photos of the rare individuals who’ve finished the entire portion unassisted.