Many Black Chicago families with roots in the South claim to hold the key to perfect fried chicken, but Alabama native Harold Pierce thought his family’s recipe was so good that he decided to share it with the world, opening the first Harold’s Chicken Shack, on 47th Street, in 1950. If there’s one must-try order at any of the dozens of Harold’s outlets, it’s the six fried wings with french fries and white bread, saturated in Harold’s famous tangy-sweet mild sauce, made from a well-protected secret formula. $8.59; multiple locations