Cut chicken into 1" cubes. Pour buttermilk over chicken and let marinate at least 30 minutes. Combine flour and spices in a zip-lock or brown paper bag. Heat about 1" of canola or peanut oil in a cast iron or heavy skillet over medium heat. Remove chicken from buttermilk and toss in flour mixture. Fry chicken pieces about 3-4 minutes on each side until cooked through and crisp. Drain on paper towel. Cook up about 2-1/2 lbs. of mashed potatoes. Heat the corn up and grate the cheese.

For the gravy; Heat the 2 Tablespoons oil (from pan drippings) oil over medium heat in a heavy duty skillet. Add the 4 Tablespoons of flour and cook until golden. Mixture will be thick. Add cracklins (this is the little bits of chicken that is in the pan from the frying chicken) and stir to combine. Add the 2 cups of chicken broth, bring to a boil and whisk until smooth. Lower to a simmer and Add salt, pepper and sage to taste.

Grab some dinner bowls and place some of the mashed potato in the bottom of the individual bowls – followed by some corn, and then some chicken. Top this with some of the gravy and then the cheese