One of my favorite fried chicken places in Chicago is Harold’s Chicken.
The first time I ate at Harold’s was about twenty years ago. I wasn’t sure what to expect, but I was pleasantly surprised. I don’t even remember which one I went to the first time. It was somewhere on the south side, perhaps around 71st and State. I ordered the 1/2 chicken dinner. They literally gave me half a chicken. When they asked me if I wanted hot or mild sauce, I asked for the mild sauce because I wasn’t sure how hot the hot sauce would be or if I would even like it. I watched as they prepared my order. I got my half chicken with French fries on a slice of white bread and a small Styrofoam cup of cole slaw that was warmed by the chicken–I’m used to eating my cole slaw cold. Then the cook put the mild sauce on the chicken, the fries, and the bread with a two-inch paintbrush. Yes, the kind you and I use to paint your house. I suppose it’s sanitary if they only use it for putting hot or mild sauce on chicken. I loved how well chicken tasted that I often went back to Harold’s Chicken to eat. I think the paintbrush added that je ne sais quoi.
The first time I ate at Harold’s, I thought the slice of bread was a rather peculiar addition to the meal. I mean, it was underneath the chicken and the fries, so the sauce dripped all over the white bread. But when I ate the slice of white bread, it was delicious! Now, I look forward to the slice of white bread.
Over the years, I have eaten at other Harold’s Chicken restaurants. And I always order the half-chicken dinner with fries, warm cole slaw, and the one slice of white bread. When I taught at Columbia College Chicago, I often ate at the Harold’s on Wabash and Balbo. You could actually sit down and eat there, but it was always so crowded and homeless people would always ask for money. After a while, they just ignored me–probably because I just ignored them. My only real complaint about this Harold’s Chicken was that they didn’t put the mild or hot sauce on the chicken with a paintbrush.
One thought on “Harold’s Chicken”
I can’t get over that this chain of restaurants refers to each outlet by its number, in its name.
Also, the variety of sauces that you don’t get anywhere else, like vinegar, etc.
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