It had been a while since I had gone to Chef Lee's in Dorchester for one of my favorite fried chicken plates. Actually I haven't been since they moved from Blue Hills Ave to Columbia Ave. Stopped by today for some fried chicken, collards and baked mac 'n cheese.
As discussed before, along with the move in location came a switch to a steam table set-up, even for the meats. Luckily when I got there and ordered my 1/4 white meat fried chicken plate, the woman at the counter went back into the kitchen and returned a few minutes later with a fry basket full of golden fried breast/wing quarters. Since everything was on the steam table anyhow, opted to get take out as they were closing soon (6:30 on Sundays). Spoke with Chef Lee a bit before I left, he said the move was the best thing to happen to them. Ehhh, I prefer fried to order but I must admit that order, recently cooked, was still quite good. Tender, juicy chicken, excellent array of spices in the breading, makes me remember how much I love a good fried bird. The mac 'n cheese and collards were as good as I recalled, cheesey and eggy, with the right amount of saltiness to the greens (plus a little Frank's Hot I sprinkled on the greens), a delicious filling meal for just under $10 (including a large sweet tea to go). Cornbread is still yankee style, so I saved that for desert. Good stuff, I really need to get over to that area early enough to try Keith's place too.