According to Google, the most popular (or at least most interesting) foods to pair with fried chicken are waffles, sushi (um, what?) and champagne. But don’t tell that to Lee Ellis, one of the owners ofLiberty Kitchen, BRC Gastropub and Petite Sweets.
“There’s just nothing like having fried chicken and donuts,” Ellis says. That pairing is at the center of Ellis and partner Lance Fegen’s next concept, dubbed Lee’s Fried Chicken & Donuts.
”Chef Lenig brines his version for three days, giving it an incredible amount of moisture and flavor.”
There’s no opening date yet, but Lee’s will be located in the small structure behind Liberty on 11th Street, and replaces the original plan for that space, a coffeehouse called Joe Black’s. Ellis says the idea for the concept came from how popular the Dixie Fried Chicken special is at Liberty on Wednesdays.
Ellis says chef Travis Lenig brines his version for three days, giving it an incredible amount of moisture and flavor.
Lee’s will offer a drive-thru and limited seating (including a planned deck surrounding a large shade tree on the property), serving buckets of fried chicken, over a dozen biscuit sandwiches, sides like creamed corn, hush puppies and slaw and boxes of biscuits, although the recipe will be different from the biscuits served at BRC.
And, of course, donuts.