10 Oklahoma Chicken-Fried Steak Plates Bigger Than The State Fair
Oklahoma takes chicken-fried steak seriously – it’s practically our unofficial state dish.
When I’m craving comfort food that’ll stick to my ribs, nothing beats a massive plate of golden-fried beef smothered in creamy gravy.
These restaurants serve chicken-fried steaks so enormous they’d make even seasoned state fair food vendors blush.
Grab your knife and fork, folks – we’re about to tour the biggest, most outrageous chicken-fried steaks in the Sooner State!
1. Cafe 75’s ‘The Heartland Pounder’
The first time I walked into Cafe 75 in Mounds, I nearly tripped over my jaw when I saw what they call ‘The Heartland Pounder.’ This monster chicken-fried steak hangs off all four sides of the plate – no exaggeration!
The locals swear it’s tenderized with a sledgehammer, not a meat mallet. Covered in peppery cream gravy that’s thick enough to stand a spoon in, this beast comes with two – yes, TWO – sides of mashed potatoes because one simply isn’t enough.
My server winked when she brought it out, saying, “Nobody’s finished it without help.” Challenge accepted! Three hours later, I waddled out with half in a to-go box. Worth. Every. Bite.
2. Red B Restaurant’s ‘Timber Cutter Special’
Lumberjacks would weep tears of joy at the ‘Timber Cutter Special’ from The Red B Restaurant in Idabel. Y’all, this chicken-fried steak is roughly the size of a small hubcap – I’m not even kidding!
Nestled in timber country, this southeastern Oklahoma gem batters their beef with a secret cornmeal mix that gives each bite an addictive crunch. The gravy? Loaded with chunks of country sausage that’ll make you want to slap your mama (though I don’t recommend actually doing that).
My cousin from Texas visited once and said, “This ain’t a meal, it’s a commitment!” Three years later, he still brings it up at family gatherings. That’s the power of Red B’s legendary steak.
3. Jimmy’s Round-Up Cafe’s ‘Cowboy Crusher’
Holy smokes, the ‘Cowboy Crusher’ at Jimmy’s Round-Up Cafe in Oklahoma City made me question my life choices! This thing is so massive they serve it on what appears to be a repurposed pizza pan.
The meat is pounded thin but spans a whopping 12 inches across – that’s a foot of deep-fried, gravy-soaked heaven! Jimmy’s has been around since 1946, and rumor has it they haven’t changed their seasoning blend once.
When I visited, the waitress actually announced my order to the entire restaurant. “We got a first-timer taking on the Crusher!” Everyone cheered, then watched me struggle through what can only be described as a delicious endurance sport. Pro tip: Wear stretchy pants.
4. Kendall’s ‘The Oklahoma Gusher’
Lordy, I nearly fainted when ‘The Oklahoma Gusher’ landed on my table at Kendall’s in Noble. Named after the state’s oil boom, this chicken-fried monstrosity is literally stacked – they serve TWO full steaks layered on top of each other!
The bottom steak gets the traditional cream gravy treatment, while the top one’s drizzled with their signature jalapeño gravy that’ll clear your sinuses faster than Oklahoma weather changes. Between the layers? A generous handful of crispy fried onion strings.
“Take a picture before you dig in,” the owner told me with a knowing smile. “Nobody believes it without proof.” He wasn’t wrong – I’ve shown that photo to friends who accused me of Photoshopping it. Nope, it’s real, and it’s spectacular!
5. Cheever’s Cafe’s ‘Sophisticated Slab’
Don’t let the fancy atmosphere fool you – Cheever’s Cafe in OKC serves a chicken-fried steak that’s both elegant AND enormous! I call it the ‘Sophisticated Slab’ because it proves comfort food can wear a tuxedo.
Using premium beef tenderloin instead of the traditional cube steak, Cheever’s creates a chicken-fried experience that’s tender enough to cut with a harsh glance. The jalapeño-infused gravy gets drizzled artistically around the plate, and they top the whole thing with flash-fried herbs.
“We wanted to elevate the classic without losing its soul,” my server explained. I nodded appreciatively while simultaneously stuffing my face. Some upscale restaurants serve tiny portions – not Cheever’s! This beast could feed a small book club and still have leftovers.
6. The Press’s ‘Printer’s Plate’
Located in an old newspaper building, The Press in OKC serves what they call the ‘Printer’s Plate’ – a chicken-fried steak so big it looks like it could feed the entire newsroom of yesteryear! My eyes bugged out cartoon-style when it arrived.
The steak’s breading includes crushed black pepper and smoked paprika, giving it a reddish tint and spicy kick that pairs perfectly with their buttermilk gravy. Instead of regular mashed potatoes, they serve it with loaded garlic smashed potatoes that’ll keep vampires away for weeks.
“We’ve had exactly three people finish it alone,” the manager told me proudly, pointing to a wall of fame with photos. I tried my darndest but couldn’t join that elite club. Still dream about that steak sometimes – it was that memorable!
7. Ned’s Starlight Lounge’s ‘Midnight Mammoth’
After midnight at Ned’s Starlight Lounge in OKC, something magical happens – they start serving the ‘Midnight Mammoth.’ This after-hours-only chicken-fried steak is the stuff of Oklahoma legend.
Roughly the size of a vinyl record (remember those?), this late-night beauty comes with a gravy boat – not a cup, not a bowl – an actual BOAT of black pepper gravy. The meat is marinated in buttermilk for 24 hours before frying, making it impossibly tender.
“It’s designed to soak up whatever fun you had earlier,” the night cook told me with a wink. The retro lounge setting, with its neon lights reflecting off your gravy-covered plate, creates an experience that feels both nostalgic and slightly surreal. Perfect for night owls and hungry insomniacs!
8. Cattlemen’s Steakhouse’s ‘Rancher’s Reward’
Cattlemen’s in Stockyards City doesn’t mess around with their chicken-fried steak – they call it the ‘Rancher’s Reward,’ and buddy, it’s well-earned! This historic steakhouse has been serving hungry cowboys since 1910, and they know beef better than anyone.
Their chicken-fried steak starts as premium aged beef that gets hand-cut, tenderized on-site, and fried in cast iron skillets that are older than most customers. The result is a plate-eclipsing masterpiece with a golden crust that shatters like glass when your fork hits it.
I watched a real-life rancher at the next table tackle one after working cattle all day. “Best reward there is,” he nodded approvingly. The gravy contains tiny bits of crispy bacon because, as my waitress put it, “Why the heck not?” Why not indeed!
9. Don’s Alley’s ‘Trucker’s Triumph’
Truckers know where to find the best road food, and they flock to Don’s Alley in Del City for the aptly named ‘Trucker’s Triumph.’ This chicken-fried steak is so legendary that I’ve heard drivers reroute their hauls just to stop here!
The steak is pounded out until it’s bigger than the plate, then folded at the edges to fit – creating a chicken-fried steak BOWL that cradles its own gravy. The seasoned flour mixture contains a hint of cayenne that gives it a subtle heat that builds with each bite.
“We serve about 200 of these a day,” the cook told me proudly. The walls are lined with trucker hats donated by satisfied customers who couldn’t finish their meals. I left my cap there too – a small price to pay for the memory of that magnificent meal.
10. Boomarang Diner’s ‘County Fair Challenge’
Boomarang Diner may be a chain with locations all over Oklahoma, but don’t you dare think that means ordinary chicken-fried steak! Their ‘County Fair Challenge’ makes most state fair foods look downright dainty.
What makes this beauty special is that it’s actually THREE chicken-fried steaks arranged in a clover pattern, each with different seasonings: original, spicy, and garlic-herb. All three get smothered in the same rich cream gravy, creating flavor combinations that change with every forkful.
I’ve taken out-of-state friends to try it, and they always snap pictures before digging in. “No one back home will believe this,” they say. The manager once told me they go through 500 pounds of beef weekly for this dish alone. Now that’s some serious chicken-frying commitment!