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Horry County Museum
Recipes of Yesteryear
Southern Style – May 4, 2003
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Gullah-Style Smothered Chicken
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Smothered Chicken begins with your best fried-chicken
recipe:

1 whole fryer
2 tbsp salt and sugar mixture
2 cups self rising flour
4 eggs – beaten
1/3  cup mixture of your favorite seasonings to include:
Old Bay Seasoning
Black Pepper – to taste
poultry seasoning
Crushed red pepper to taste
1 cup Peanut oil for frying

Cut up chicken and soak overnight in salt and sugar
Mix seasoning mixture with flour.  
Dip chicken pieces in egg wash and coat with seasoned flour mixture
Fry in hot oil in seasoned cast iron skillet until golden brown and thoroughly done.

Remove chicken from skillet.  Remove excess oil from skillet leaving about 3 tbsp. Add 3 tbsp. 
flour and mix until smooth over low heat.  Add two cups water and place chicken back into 
skillet.  Cover and simmer over low heat for at least 30 minutes.  Adjust thickness and 
seasoning.

 
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Perfect Buttermilk Biscuits
============================== 

3 cups  Self-rising flour 
5    TB  Crisco or lard  
1 cup  Buttermilk  
   
 Preheat oven to 425. Sift flour into a bowl. Mix in  
 Crisco until crumbly. Make a well in center of flour.  
 Pour in buttermilk, mixing gently with fingers until a  
 soft dough is formed. (There will be extra flour left  
 in bowl.) Coat ball of dough with flour, turn out onto  
 a floured board, and knead ten times. Roll out 1/2  
 inch thick, cut with 2-inch cutter or glass with  
 floured rim, and place on a greased baking sheet. (For  
 crusty sides, place 1/2 inch apart; for soft sides,  
 put on sheet with sides touching.) Bake 10 minutes, or  
 until light brown.  
 

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Sweet Strawberry Topping (for biscuits)
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3 cups fresh berries – topped, washed and sliced.
1 cup sugar.
Mix thoroughly and let stand for at least one hour before serving.
Add no additional liquid.