Harold's Chicken Shack
|Headquarters||Chicago, Illinois, United States|
|Key people||Harold Pierce (founder)|
Harold's Chicken Shack (also referred to as The Fried Chicken King, Harold's Chicken, or simply Harold's) is a chain of fried chicken restaurants located primarily in Chicago, Illinois particularly on its South Side. Harold's has been a Chicago South Side institution for many years and is known for its uniquely prepared chicken. There are dozens of "shacks" on Chicago's South Side, and several on the West Side and a few, more recent, franchises are located on the North Side. Harold's Chicken is also available in North Western Indiana ( East Chicago ), the central Illinois town of Normal. Additionally, Harold's has opened franchises in Detroit, Milwaukee, Las Vegas, Madison, Wisconsin, and the Dallas area. In late June 2012, one opened in Atlanta. Also as of late 2012 one has opened in Momence IL on route 1.
Harold Pierce, an African-American Chicago entrepreneur, founded the restaurant in 1950. The character of Harold's developed primarily out of necessity, because the larger fast food chains tended to avoid African-American neighborhoods. In turn, Chicago's legal and social obstacles to black-owned businesses at the time prevented Harold's from expanding into downtown or the North Side. Harold's became one of the few examples of a thriving fast food chain that was owned by, and primarily served, the black community.
The basic Harold's Chicken Shack dinner is a half or quarter chicken served with french fries, two pieces of white bread, and a cup of cole slaw. The chicken may be all white meat, all dark meat, or a mix (known as regular). Harold's also sells wing dinners and gizzards, and some restaurants offer catfish, perch, and a number of side items including fried okra. The chicken can be served plain, but usually either hot or mild sauce is added. In Chicago-styled fried chicken, the sauce is drizzled over the chicken and fries which results in the chicken skin softening as it soaks up the sauce. A common practice is to take the sauce-soaked fries and place them between the bread. Chicagoans call this "making a fry sandwich".
Harold's fried chicken is different from that served at other fast food chicken restaurants (Kentucky Fried Chicken, Brown's Chicken, Popeyes, etc.) 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. Harold Pierce set up a chain-wide policy from the beginning that all Harold's chicken would be cooked only after it was ordered, in order to preserve the freshly cooked taste of the chicken. Originally, this meant that there was a twelve to fifteen minute wait between ordering the chicken and receiving it. Harold Pierce's son has altered the original method, however: the chicken is now fried half-way beforehand, and then cooked to completion when it is ordered. This maintains the chicken's freshness while shortening the delivery time to seven or eight minutes.
Harold Pierce differed from other fast food innovators in his development of the Harold's brand. He wanted each of his franchises to develop its own personality rather than forcing each to fit the same mold. This individuality continues today even as Harold's has expanded into other areas of Chicago. Some Harold's restaurants are very informal, with take-away chicken served by employees standing behind a window of bulletproof glass (originally introduced as a necessity rather than an aesthetic concern as Harold's often served some historically "rough" neighborhoods). Others offer a more welcoming environment, in which most of the clientele has the option to dine in. Harold's Chicken Shacks may or may not offer fountain drinks, additional menu items, catering services, or delivery. The one constant is the basic chicken dinners and the emblem of a cook chasing a chicken with a cleaver. Even this varies greatly, sometimes rendered in lights and sometimes hand-painted. The cook and chicken do not have a uniform model, but are interpreted in many different ways. Often, the cook is dressed like a King (Harold's restaurants are also referred to as "Harold's: The Fried Chicken King", which can be seen on many of the older South Side signs).
Connection to culture
Harold's is an integral part of South Side culture. In addition, the restaurant is often referenced in the hip-hop community. The chain has been referenced by many other Chicago rappers including Wale (rapper), Kanye West, Common, Rhymefest, JUICE, Freddie Gibbs and Lupe Fiasco. It was also mentioned in Tucker Max's book 'I hope they serve beer in hell' as the author says it is his favorite fast food chain.
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- Sula, Mike. "The First Family of Fried". The Chicago Reader 14 April 2006. Last accessed on 20 November 2006.
- Spivak, Caleb J. "Harold’s Chicken and Ice Bar coming to Atlanta June 25" 14 June 2012.