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Specialties
Harold’s has been a Chicago South Side institution for many years and is known for its uniquely prepared chicken.
arold’s fried chicken is different from that served at other fast food chicken restaurants in two significant ways. The first is the cooking medium. Harold’s chicken is cooked in a mix of half beef tallow and half vegetable oil, while most other chains use only vegetable oil. This provides a taste that is more similar to the traditional home-cooked fried chicken that was invented in the American South.
The second major difference between Harold’s chicken and most other restaurants is that at Harold’s, the chicken is not fried until it is ordered, while most chains fry their chicken in large batches and store it on warming racks until it is purchased.
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History
Established in 1950.
Established in 1950 Harold Pierce (August 11, 1917 — March 8, 1988) was an African-American entrepreneur who founded the successful Harold’s Chicken Shack restaurant chain in Chicago.
Pierce was born in Midway, Alabama and moved to Chicago in 1943 from Freemanville, Alabama to work as a chauffeur for Jack Stern, a furniture store owner. By 1950, he was running a small restaurant with his wife, Hilda, on 39th Street. The H & H specialized in chicken feet and dumplings. Pierce thought that he could adapt his recipe for fried chicken, and a friend, Gene Rosen, who ran a poultry shop nearby, offered him some chickens to experiment with. The resultant recipe caused Pierce to open Harold’s Chicken Shack at 47th and Greenwood in 1950.