Chicken Fried Steak, Explained by the Folks Who Fry a Thousand of Them
Pounded, breaded, fried golden, and drowned in country gravy — the plate Oklahoma judges every diner by. Here's how ours earns the title, from butcher block to booth.
In Oklahoma, chicken fried steak isn't a menu item — it's a measuring stick. Folks walk into a diner they've never tried and order it first, because if the CFS is right, everything else probably is too. We take that personally.
Built by hand, not by freezer
Ours starts as steak pounded thin, dredged through seasoned flour and egg wash, and breaded to order — never ahead of time, never from a bag. It hits the fryer when your ticket prints, which is why the crust holds a crackle all the way to the table.
Then comes the part that decides everything: a full blanket of country gravy, made from scratch in the same pots we run all day. Not beside it. On it.
"The crust should crackle when the fork goes in. Every single time."
The full plate, no upcharges
The dinner plate comes with your choice of two sides — Idaho mashed potatoes are the classic move, fried okra if you know what you're doing — plus a hot roll for the gravy that survived the steak.
Too full for a dinner plate? Find the same hand-breaded steak in the Cowboy Skillet at breakfast, with home fries, cheddar-jack and gravy, or alongside two eggs any style at breakfast.
Judged daily
Between 4.6-star averages and a thousand-plus ratings across our locations, the reviews that mention the chicken fried steak read like love letters. We'll keep earning every one of them — one pounding, one dredge, one golden fry at a time.
Taste the story yourself
Everything above is on the menu right now, at all four locations.
