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.
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