Chef Aaron Turner brings his signature hot chicken to the Great Ocean Road

Image source: @thehotchickenproject via Instagram

The beachside-dining stereotype of Chiko Rolls, fish and chips and barbecued prawns is slowly weathering away in Victoria.

Geelong chef Aaron Turner of acclaimed degustation restaurant Igni and Nashville-fried-chicken and natural wine joint, The Hot Chicken Project, has opened a second chicken shop down Victoria's Great Ocean Road in Anglesea, 90 minutes from Melbourne.

Turner originally set up Belles Hot Chicken with Morgan McGlone, but left to start The Hot Chicken Project in 2015.

The menu in Anglesea will largely remain true to the Geelong original, with wings, tenders, dark meat and light meat all cooked until oozing with juice, and coated in a light and shatteringly crisp batter – a recipe he picked up while living in Nashville – all served alongside pickles, white bread, collard greens, coleslaw and the likes.

New to the seaside venue will also be seafood battered in Turner's secret herbs and spices – whatever's available from the local fishmongers each day.

As for the drinks menu, natural, skin-contact wines are the focus, with two available on tap next to the ten beer taps.

The Hot Chicken Project Anglesea is open noon-9pm daily, but being a seasonal town with mass Melbourne immigration during summer, only time will tell if it will survive the cold winter months.

thehotchickenproject.com.au