Turkish Spicy Fried Chicken with 2 Sides?

There’s something truly special about Turkish cuisine, and this fried chicken recipe brings out its bold flavors with a mix of different spices. The secret to its incredible taste is in the marinade, where garlic, pepper paste, and yogurt come together to create a rich coating. After being well marinated, the chicken is cooked on a stovetop, sizzling beautifully in a copper traditional pan. However, if you prefer, you may use a cast iron or nonstick pans for equally delicious results too.

Essential Ingredients for Spicy Fried Chicken (Serves 3-6)

• 3 pieces of chicken leg with thigh, perfect for a juicy and flavorful dish.
• 1 tsp of pepper paste to add a deep, rich spice.
• 1 tbsp of plain yogurt for tenderness and a creamy texture.
• Tsp each of ground red pepper, oregano, red pepper flakes, cumin, allspice, and curry to create an authentic Turkish spice mix.
• A pinch of salt to balance all the flavors.
• 3 tbsp of olive oil to bring a smooth richness.
• 2 cloves of garlic, finely minced, for a bold kick.
• Extra olive oil to fry the chicken to a crispy golden perfection.
• Cooking these ingredients together creates an irresistible, aromatic dish with the perfect balance of spice and tenderness.

Ingredient	Quantity	Purpose
Chicken leg with thigh	3 pieces	Juicy and flavorful base
Pepper paste	1 tsp	Deep, rich spice
Plain yogurt	1 tbsp	Tenderness and creamy texture
Ground red pepper	1 tsp	Spicy kick
Oregano	1 tsp	Herbal flavor
Red pepper flakes	1 tsp	Additional heat
Cumin	1 tsp	Earthy warmth
Allspice	1 tsp	Aromatic touch
Curry powder	1 tsp	Depth of flavor
Salt	A pinch	Balance
Olive oil	3 tbsp	Smooth richness
Garlic	2 cloves (minced)	Bold kick
Extra olive oil	As needed	Frying

Crispy Potato Side Dish: A Perfect Companion

• Peel and chop 4-5 medium potatoes into bite-sized pieces for a crispy texture.
• Heat olive oil in a pan and fry the potatoes until golden brown.
• Slice 4-5 green bell peppers and sauté them with the potatoes for a smoky flavor.
• Drizzle a little extra olive oil for a perfect, rich taste that complements the spicy fried chicken.

Savory Spinach Side Dish: A Nutritious Addition

• Finely chop 1 medium onion and sauté it in 3-4 tbsp of olive oil until golden.
• Add 1 tsp of tomato paste and stir until it blends well with the onions.
• Toss in about 250gr of fresh spinach leaves, letting them wilt slowly.
• Season with salt, pepper, and a pinch of red pepper flakes to enhance the flavor.
• Dice 1 big potato into small cubes and add it to the pan for extra texture.
• Pour 2-3 tbsp of water to help everything cook evenly.
• Let it simmer until the potatoes are soft and the spinach is tender.
• Adjust the seasoning to taste, making sure the dish is flavorful and well-balanced.

Step-by-Step Guide to Preparing the Chicken

First prepare the chicken:

To get the best taste and texture, start by cleaning the chicken thoroughly, making sure to get rid of any excess fat. Use a sharp knife to separate the leg from the thigh, ensuring even cooking. Gently score the thighs to help the marinade absorb better, and repeat the same process for the rest of the pieces. Finally, wash the chicken well and drain it completely before moving on to the next step.

For the seasoning:

To bring out deep flavors, add a generous amount of pepper paste, plain yogurt, and olive oil to the chicken pieces. Sprinkle in ground red pepper, oregano, red pepper flakes, cumin, allspice, curry, and salt. Mix everything well with your hands, making sure that every piece is well covered in the marinade. Cover the bowl with plastic wrap and let it rest for at least 2 hours, as I did, or leave it overnight if you are cooking it the next day for even better flavor.

Frying the spicy chicken:

I used a traditional tava pan to fry the chicken pieces, but if you do not have one, you can use a cast-iron skillet or a nonstick cooking pan. Heat olive oil, place the chicken on one side, and let it cook. Once cooked, carefully flip it to the other side and continue frying until it is golden brown and cooked all the way through.

For the potato side dish: 

While waiting for the chicken to cook, quickly peel and cut the potatoes into thick wedges. Add them to the same bowl where the marinade was used, and mix them with the remaining flavors left behind. In another pan, heat olive oil on medium heat and let the potatoes cook while covered. For extra flavor, toss in green bell peppers, making sure they are the same size as the potatoes so they cook together evenly. Serve this alongside the spicy chicken and a plate of fluffy rice for a complete meal.

For the Spinach side dish:

To make this delicious side, sauté finely chopped onions in olive oil until soft, then stir in tomato paste for a rich flavor. Chop fresh spinach and cut potatoes into small, thin pieces before adding them to the onion mixture. Season everything with salt, pepper, red pepper flakes to taste, ensuring a perfect balance of spices. After mixing everything, pour a splash of water and let it cook on low heat with the lid closed until it becomes soft. For a complete meal, serve this flavorful dish with pasta on the side along with the spicy chicken.

Ingredients

• Take 3 chicken leg with thigh to prepare the dish.
• Mix 1 tsp pepper paste for a deep, rich flavor.
• Add 1 tbsp plain yogurt to make the marinade smooth.
• Use 1 tsp paprika, red pepper flakes, cumin, allspice, curry, salt for a bold and spicy taste.
• Pour in 3 tbsp olive oil to enhance the texture.
• Crush 2 cloves garlic and mix them into the seasoning.
• Use olive oil generously to fry the chicken perfectly.
• Ensure the flavors coat every piece by massaging the spices well.
• Marinate for a few hours for the best results.
• Fry the chicken until crispy and golden for a mouthwatering experience.

For the potato side dish:

• Peel 4-5 medium potatoes and cut them into wedges.
• Heat olive oil in a pan and add the potatoes, cooking over medium heat.
• Slice 4-5 green bell peppers and mix them with the potatoes.
• Cook until golden and soft, then serve alongside the spicy chicken.

For the Spinach side dish:

• Heat 3-4 tbsp olive oil in a pan and sauté 1 medium onion until soft.
• Add 1 tsp tomato paste, stirring well to blend the flavors.
• Chop 250gr spinach leaves and mix them with the onions.
• Dice 1 big potato into small cubes and toss it in.
• Season with salt, pepper, red pepper flakes to taste and pour in 2-3 tbsp water.
• Cover and cook on low heat until everything is tender.

Instructions

First prepare the chicken:

1. Before cooking, clean the chicken well to rid it of any excess fat. Use a sharp knife to separate the leg from the thigh, making sure to score the thighs so the flavors soak in better. Do the same for the rest of the pieces. Finally, wash everything thoroughly and drain before moving to the next step.

For the seasoning:

1. Combine pepper paste, plain yogurt, ground red pepper, oregano, red pepper flakes, cumin, allspice, curry, salt, and olive oil with the chicken pieces, ensuring each piece is well covered.
2. Cover the bowl with plastic wrap and let it rest for 2 hours or overnight if cooking the next day.

Pan-Frying the Chicken to Golden Perfection

1. Heat a tava or a cast-iron skillet and drizzle some olive oil. Place the chicken pieces in the pan and let them fry on one side until cooked. Then, flip them to the other side and continue frying until they are crispy and cooked through. If you don’t have a tava, a nonstick cooking pan works just as well.

How to Cook the Potato Side Dish

1. While waiting for the chicken to cook, peel and cut the potatoes into wedges and add them to the same bowl we used for the chicken marinade and mix them with the remaining marinade left on the bowl.
2. In another pan add olive oil and cook the potatoes on medium heat while the pan is covered. You can add green bell peppers as well just cut them as the same size as the potatoes and cook them together.
3. Serve it with spicy chicken and rice.

Preparing the Spinach Side Dish with Potatoes

1. Sauté the onions with olive oil and tomato paste. Chop the spinach and cut the potatoes into small thin pieces and add it to the onion mixture. Season them with salt, pepper, and red pepper flakes to taste.
2. After mixing everything, add a splash of water and let it cook on low heat with lid closed, until it is soft. You can serve it with pasta on the side along with the spicy chicken.

Video

Achieving the Perfect Cooking Temperature & Timing

“When frying the chicken, it’s best to cook it on medium heat for about 7-8 minutes on each side or until the skin turns golden brown and crispy. Using a meat thermometer to check if the internal temperature reaches 75°C (165°F) ensures the chicken is cooked through.”

Serving Suggestions & Garnishing Tips

“To enhance the dish, serve the spicy fried chicken with a side of Turkish-style rice (pilav) or buttery bulgur. You can also garnish it with fresh parsley, lemon wedges, or a drizzle of yogurt sauce for an extra touch of flavor.”

Healthier Alternatives: Baking & Air-Frying Options

“If you prefer a healthier version, you can bake the marinated chicken in the oven at 200°C (400°F) for about 30-35 minutes, flipping it halfway through. Alternatively, air-frying is another great option that requires less oil while still achieving a crispy texture.”

The Cultural Significance of This Turkish Dish

“This style of spicy fried chicken is inspired by Turkish street food and home cooking, where marinating with yogurt and spices is a common technique to achieve deep flavor and tenderness. It reflects the bold, aromatic flavors of traditional Turkish cuisine.”

Frequently Asked Questions About This Recipe

What makes this Turkish fried chicken different from other fried chicken recipes?

The key difference is the marinade, which includes yogurt, pepper paste, and a blend of Turkish spices, creating a flavorful and tender chicken.

Can I use boneless chicken instead of chicken leg with thigh?

Yes, you can use boneless chicken thighs or breasts, but bone-in chicken retains more moisture and flavor.

How long should I marinate the chicken for the best flavor?

It’s recommended to marinate for at least 2 hours, but for the best results, marinate overnight.

Can I bake or air-fry the chicken instead of frying?

Yes, you can bake it at 200°C (400°F) for 30-35 minutes or air-fry at 180°C (360°F) for about 20-25 minutes.

What are some good side dishes to serve with this chicken besides the included ones?

Turkish rice (pilav), bulgur wheat, or a fresh Mediterranean salad would pair beautifully with this dish.

Is this dish very spicy? Can I adjust the spice level?

It has a moderate level of spice, but you can adjust it by reducing or increasing the red pepper flakes and ground red pepper.

Can I make this dish ahead of time?

Yes, you can marinate the chicken in advance and store it in the fridge. You can also cook the side dishes ahead and reheat them before serving.

What oil is best for frying the chicken?

Olive oil is traditionally used, but you can also use sunflower oil or another high-smoke-point oil for frying.

How do I know when the chicken is fully cooked?

The internal temperature should reach 75°C (165°F). If you don’t have a thermometer, check if the juices run clear when pierced.

Can I substitute spinach with another vegetable in the side dish?

Yes, you can use kale, Swiss chard, or collard greens as alternatives to spinach.

Conclusion

This spicy Turkish fried chicken recipe captures the essence of traditional flavors with its rich marinade and bold seasoning. Whether pan-fried, baked, or air-fried, the result is a juicy, flavorful dish that pairs perfectly with crispy potatoes and a savory spinach side. The balance of spices, the tenderness from yogurt, and the aromatic depth of Turkish ingredients make this meal a must-try for anyone who loves vibrant, home-cooked flavors. Serve it with rice, bulgur, or a fresh salad for a complete and satisfying dining experience that brings a taste of Turkey to your table.