harold's and "chicken parts"

Harold's has gotten a fair number of raves (particularly for a chain, even a small one) for fried chicken, but it does other things well (I'm partial to the fried okra).

Sometimes, as I did today, I awake with a hankering for fried chicken livers (located on Harold's printed menus under the innocuous-sounding heading "chicken parts"). Harold's livers are quite delicious, and pair nicely with the hot sauce: crispy, with not too much breading.

I know that the quality of Harold's is known to vary from location to location; for the record, these are from the Harold's in the 600 South block of Wabash.



If you haven't tried it, the aroma of a box of hot fried chicken livers is quite the conversation starter in a crowded elevator.

Cheers,
Wade

I work pretty close to the Wells Harold's.

I know exactly what I'll be having for lunch tomorrow.

Thanks Wade.

Best,
Michael / EC

Funny Wade, my father was just expounding on the charms of the Harold's livers last night at dinner (at LTH over pea shoots, C-S chicken, S&P shrimp, and crispy noodles). Evidently, after he and I went to the 1.5 hour Sox game on Saturday, which we followed with a Patio combo each, he went back to Hyde Park and rocked an order of livers and okra. It's a good thing he's such a specimen, or I'd worry about his health.

Anyway, his talk, and now your email got me thinking about another, somewhat related Harold's topic - does anyone like the Gizzards (also, probably, under chicken parts) at H's? I tried them once and found them pretty inaccessable - too much bone going on - unless I'm somehow eating them incorrectly. Anyway, I'd love to hear a rave about the greatness of gizzards.

Somewhat relatedly, I've really found the Harold's on Wabash sub-par. Perhaps they are liver specialists?

a.f.oneill wrote:Somewhat relatedly, I've really found the Harold's on Wabash sub-par. Perhaps they are liver specialists?

It could be me, but I think their crust is a bit thinner at the South Loop location than the 53rd street location (the only other location I've frequented). I wouldn't say sub-par tho, had a nice quarter-dark meal for lunch last Friday, always hits the spot.

On another related note, has anyone tried out the various fried fish meals they have? Always tempted but never able to order anything but chicken.

I used to hit the perch somewhat regularly. Good, but no better than say JJFish.

On that note - anyone else have fond memories of Dock's? I used to go to the one on 53rd all the time in high school and really dug the fishwich. I think they had a boisenberry shake also? I remember heavy salting, which I love, and a nice tartar.

Off to Comisk-ullar, I see a Jim's Polish in my future.

a.f.oneill wrote:On that note - anyone else have fond memories of Dock's?

I loved Dock's. I used to go to the one on Jackson near State. My standard order was the junior sandwich, no cheese. I'm sure there are places doing fast food fish that well in Chicago now, but I haven't been to them. I loved the thin, peppery breading.

Turns out thatBernie Mac has less fond memories of Dock's.

I know that the quality of Harold's is known to vary from location to location; for the record, these are from the Harold's in the 600 South block of Wabash.

A problem with the Wabash Harold’s is they use those styrofoam clamshells, insuring the contents will be soggy regardless of whether they’re doused in sauce or not. Some other Chicken Shacks use those paper tubs like old fashioned butchers used. Those aren’t bad but even better were those thick paper plates that all the Harold’s once used. They had a larger surface area allowing better coverage with the sauce(s).

If you haven't tried it, the aroma of a box of hot fried chicken livers is quite the conversation starter in a crowded elevator.

I bet your elevator mates would’ve liked it even more if you’d gotten your livers with the sauce on. I’ve mentioned this before but to me there is no smell more evocative of Chicago than a batch of Harold’s doused with hot and mild. When I walk past someone carrying a sack on a hot summer night, it just sets me to salivatin’.

Anyway, his talk, and now your email got me thinking about another, somewhat related Harold's topic - does anyone like the Gizzards (also, probably, under chicken parts) at H's?

I’ve never been a big gizzard fan, Harold’s or otherwise. I always appreciated the fact that they serve them though. At the fondly-remembered Harold’s #14A they had a sign, “All Liver and Gizzard Orders Must be Paid in Advance.” I assume they had too many customers having second thoughts after placing a gizzard order.

Rene G wrote:I’ve never been a big gizzard fan, Harold’s or otherwise.

Me neither. But they are hellacious good ground up, browned as part of the base (livers, too) for dirty rice. Go figure.

a.f.oneill wrote:I used to hit the perch somewhat regularly. Good, but no better than say JJFish.

Yeah I went through a phase where I was regular perch guy as well, in fact I remember being excited about the switch from the 53rd st. harolds at dorchester to kimbark plaza because you could get the perch in HP. Nowadays I stick with the bird though, after revisiting my perch love a little whicle ago and realizing you can't go home again.

a.f.oneill wrote:On that note - anyone else have fond memories of Dock's? I used to go to the one on 53rd all the time in high school and really dug the fishwich. I think they had a boisenberry shake also? I remember heavy salting, which I love, and a nice tartar.

Man I hated the dock's on 53rd. Some of the slowest fast food I ever encountered, and IIRC pretty carelessly made

Love the Ivan Calderon sig btw, He made probably my favorite catch of all time, on the scoreboard of the old tiger stadium, gold chains a flying as he caught it.

Rene G wrote:
Those aren’t bad but even better were those thick paper plates that all the Harold’s once used. They had a larger surface area allowing better coverage with the sauce(s).

I too miss the old chinette type plates, they held a whole lot more hot sauce, I remember in my formative harold's eating days the challenge was getting the old lady at 53rd to put enough hot sauce on to soak through the chinette.

Rene G wrote:I’ve mentioned this before but to me there is no smell more evocative of Chicago than a batch of Harold’s doused with hot and mild. When I walk past someone carrying a sack on a hot summer night, it just sets me to salivatin’.

Totally agreed (I've think I've said that before as well) except no mild on mine please. I once visited a friend at Stanford carrying a white half the whole way to take chicago to him

It appears Harold's is going national. http://www.chicagogrid.com/features/har ... rop-shack/

Ursiform wrote:It appears Harold's is going national. http://www.chicagogrid.com/features/har ... rop-shack/

So what happened to the Harold's on Clark in Rogers Park? It was a pretty good iteration.