Serve with mashed potatoes or rice – and with fresh green beans or fried okra. A winner through and through – I’ve made it countless times – and again tonight. Enjoy. (Recipe courtesy of the cookbook – Mrs. Wilkes Boardinghouse Cookbook – a great recommendation for your cookbook collection.) And – if you find yourself in Savannah, GA., seek this legendary place out – just ask the locals how to get there. Get there early as the line starts forming way before the lunch doors open. I used to make it a point to go there every time we visited Savannah. Awesome home-cooked eats!

I was in Georgia once. I traveled to Fort Benning to see my then husband graduate from basic training. Those couple of days that I spent there led me to some very fascinating restaurants. I even tried grits for the first time at a local Waffle House. They were pretty dang good! And then, of course, there was the buttermilk chicken. Oh boy! I didn’t think chicken could ever taste so good and that gravy…wow! So, naturally, I had to learn how to make this wonderful southern dish at home, in the north. Enjoy!

Recipe and photo courtesy of Group Recipes.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: This gravy is so delicious that we sometimes double the gravy part of the recipe to make sure we have enough gravy to go over potatoes, biscuits – or just to drink from a martini glass. Okay, maybe nix that last idea…..but you could. It’s that good. Really. There’s no such thing as having too much gravy. That’s our motto anyway.