A beef round steak pounded thin, dredged in seasoned flour, dipped in buttermilk, coated again in flour, and pan-fried until the crust is golden and shattering. It arrives blanketed in white cream gravy made from the pan drippings, with mashed potatoes and green beans completing the plate. The gravy-to-steak ratio is taken seriously in Oklahoma: it should be generous.

Chicken-fried steak arrived in Oklahoma with cattle-drive cooks who adapted German Wiener Schnitzel to the tougher beef cuts available on the range. The frying method tenderized the meat; cream gravy made from pan drippings replaced the butter sauce. By the 1920s the dish appeared on Route 66 diner menus across Oklahoma, and Tally's on South Yale remains the most-cited example in Tulsa.

Where to eat Chicken-Fried Steak in Tulsa

2 editor picks for Chicken-Fried Steak in Tulsa, ranked by editorial score. All Tulsa signature dishes · Chicken-Fried Steak across every city.

More places near Polo Grill and Tally's Good Food Cafe

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Serves 445 minEasy

Ingredients

  • 4 beef cube steaks (about 170g each), pounded to 6mm thickness
  • 240ml buttermilk
  • 2 eggs
  • 240g all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Vegetable oil for frying (about 1 litre)
  • For gravy: 3 tablespoons pan drippings, 3 tablespoons flour, 480ml whole milk, salt and pepper

Method

  1. Whisk buttermilk and eggs in a shallow bowl. Combine flour, 2 teaspoons salt, pepper, garlic powder, and paprika in a second shallow bowl.
  2. Dredge each steak in flour, then buttermilk, then flour again, pressing firmly so the coating adheres. Rest on a rack for 10 minutes.
  3. Heat 2.5cm of vegetable oil in a heavy skillet to 175 degrees C (350 degrees F). Fry steaks 3 to 4 minutes per side until deep golden. Do not crowd the pan; work in batches.
  4. Drain on a rack over a baking sheet. Hold in a 90 degree C (200 degrees F) oven while making the gravy.
  5. Pour off all but 3 tablespoons of the pan oil, leaving the browned bits. Whisk in flour over medium heat for 1 minute. Add milk gradually, whisking constantly until thickened, about 5 minutes. Season with salt and pepper.
  6. Serve steaks immediately with gravy poured over and mashed potatoes alongside.

Editor tip. Cube steaks are pre-tenderized, but pounding them once more with a meat mallet produces a noticeably better texture in the finished crust.

Common allergens: Gluten, Dairy, Eggs.