We recently got to try Harold's Chicken of Chicago in Cedar Hill.
Harold Pierce opened the first Harold’s Chicken in 1950 on the South Side of Chicago. The South Side was the home of the Black community. Racial discrimination kept major fast food chains from opening locations in the area, but it was an opportunity for a resident to become a successful entrepreneur. In the decades that followed, Pierce opened several locations on his side of town before being able to move his franchise into the North Side of town.
Before his death in 1988, Harold Pierce implemented two rules for his franchises. First, every location is allowed to be designed any way the franchisee wants. This allows for a reflection in the local environment. The second rule is that the food is not cooked until it is ordered. Food doesn't wait under heat lamps until it's distributed. So after a 40-minute wait, I picked up my order from the kitchen counter and took a seat at the bar to enjoy the end prize of my journey.
On the other hand, on a side order of three chicken tenders, the mild sauce wasn’t enough to distract from rubbery chicken; it could have been better fried hard as well.
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