Tillie’s Chicken Shack of Harlem
Archibald Motley, Jr.’s “Chicken Shack” Courtesy of the National Archives
Another addition to our collection of stories in the series Food and Jazz. During the Great Depression artist Archibald Motley worked the WPA. Here’s the back story on his painting the Chicken Shack. A native of Tampa, Florida, Tillie Eripp, migrated to Philadelphia and from Philadelphia to New York in 1928 where she operated a concession stand selling fried chicken at Harry Hansbury’s speakeasy. Increasing demand for her chicken along with some savings led her to move to a storefront space next to the speakeasy. “Once the success of the business occurred she added collard greens, pig tails, black-eyed peas, yams and hogshead,” to the menu. In 1932 she moved to Harlem's famed Jungle Alley located on West 133rd street between Lenox and Seventh Avenues where she opened the Chicken Shack at 237 Lenox Avenue and 121st Street. Jungle Alley contained a number of African American owned clubs that also attracted white musicians and patrons who came to learn more about jazz music and enjoy good food thereafter. The Chicken Shack served hot biscuits and coffee with its fried chicken dinners, “and each customer was permitted as many biscuits as he or she desired.” Later she added spoon corn bread, a variety of vegetables, and salads to the menu. One source claims her place was a favorite eatery of Marcus Garvey. Here is a related corn recipe from the Tillie's Chicken.
Buttermilk Biscuit Recipe
Ingredients
Nonstick cooking spray
2 cups flour 1/8 teaspoon baking soda to up the flour rise/ or use 2 cups self-rising flour
1/8 teaspoon baking soda
½ teaspoon sea salt
¼ cup sugar
4 tablespoon vegetable shortening
2/3 cup heavy or whipping cream
1 cup buttermilk, or until dough is like cottage cheese
1 cup flour for shaping the wet dough into biscuits
2 tablespoons melted butter to brush over the baked biscuits
Method
Preheat the oven to 425; spray cook sheet or cast iron skillet with non-stick spray; combine dry ingredients except for the 1 cup flour for shaping the dough; stir in buttermilk and cream and let stand for 2-3 minutes. Flour your hands and softly shape your biscuits. If you’re rushing, use an ice-cream scooper. Place the biscuits tightly against each other on wax paper so they will rise up instead of out. Sprinkle with flour then place then on the sprayed surface for baking. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and brush with the melted butter and serve, makes about a dozen biscuits.
