Chicken salt is an Australian-influenced season blend that has become widely popular for its unique savoury and slightly chicken-flavoured zing that can be added to any number of dishes. Used first as a topping for fries (chips), it has later been used as an all-around spice mix to add flavour to snacks, meats, veggies, and beyond.
Despite what its name suggests, most commercial chicken salt mixes have no chicken in them but use chicken-flavoured powder and a combination of spices and herbs to produce their distinct umami-dense flavour. Preparing chicken salt in the comfort of your home is quite straightforward and enables you to create the flavour profile of your choice.
By mixing the ingredients such as salt, chicken stock powder, garlic, paprika, onion powder, and additional seasonings, you can easily mimic this signature taste with no complex procedures involved.
Basic Homemade Chicken Salt Recipe:
Ingredients:
- 6 tablespoons salt (table salt or fine sea salt)
- 3 tablespoons powdered chicken stock or chicken bouillon powder (low-salt and gluten-free preferred)
- 3 tablespoons garlic powder
- 3 tablespoons sweet paprika (for colour and mild sweetness)
- 1 teaspoon white pepper (or black pepper)
- 1 teaspoon onion powder
- 1 teaspoon celery seeds (optional, for an earthy flavour)
Instructions:
- Choose Your Chicken Stock Powder
To have that real chicken flavour, use chicken stock powder or chicken bouillon powder. It should preferably be low in salt and also be gluten-free, since you don’t want to have too much moisture, so the salt mixture remains dry and does not clump. That is where the chicken stock powder comes in, as it provides chicken salt with its unique flavour, even when no real chicken meat is present.
- Mix ingredients
In a medium-sized bowl, place all the ingredients: salt, chicken stock powder, garlic powder, paprika, white pepper, onion powder, and celery seeds.
- Mix Well
Cover the bowl with a side plate and violently shake for a minute or two to mix the powders well. The goal is a proper mixture of spices and salt.
- Store the Chicken Salt
Store in a spice jar or an airtight container. Store in a dry, cool place. This mix will remain good for several months.
- Experiment with Your Chicken Salt
The classic application is to sprinkle over fresh fried hot chips/fries in abundance. It is also fantastic on roasted potatoes, popcorn, eggs, grilled corn, tofu, chicken tenders, or avocado toast to add a savoury, tangy hit.
More Flavorful (Classic) Chicken Salt Version with Chicken Skin and Mushrooms
For those who enjoy a cleaner, more natural chicken flavour (though more labour-intensive), there’s also a more complex homemade version using chicken skin and dried mushrooms to create a chicken-borne powder:
Ingredients:
- 180 g chicken skin
- 270 ml chicken stock
- 60 g dried porcini mushrooms
- 250 g sea salt
- 20 g white pepper
- 10 g dry garlic powder
- 10 g dry onion powder (or shallots)
- 2 tsp thyme
- 2 tsp sage
- 2 tsp turmeric
- 1 tsp nutmeg
Instructions:
- Bake the chicken skin in the oven at 350°F (175°C) until crispy and golden (approximately 25 minutes). Reserve the fat to cook other recipes if you like.
- Simmer the roasted chicken skins in the chicken broth until it is reduced to half of its original volume (approximately 1 hour or 15 minutes).
- Remove the skins and dry them well overnight using a dehydrator or in a low oven at 150°F (65°C) for a few hours until dry and brittle.
- Grind the dried mushrooms into a fine powder.
- Combine half of the salt with half of the powdered chicken skin until free of lumps. Do the same with the remaining salt and chicken skin; add mushroom powder, spices, herbs, and garlic/onion powders.
- Blend thoroughly and store in an airtight container.
How to Use Chicken Salt?
Chicken salt is commonly related to Australian fish and chip shops and takeaway stores, where it forms the standard seasoning for fries and adds a distinctive flavour bite way beyond standard salt. Some of the most popular uses are:
- On Hot Fries or Chips: Sprinkle generously right after frying for the best flavour.
- Roasted Potatoes and Wedges: Shake over crispy roast potatoes for extra savoriness.
- Popcorn: Chicken salt for savoury popcorn.
- Eggs: Sprinkle on scrambled, fried, or boiled eggs to enhance taste.
- Grilled Corn: Butter corn and dust with chicken salt for a tasty snack.
- Coating for Fried Chicken or Tofu: Mix chicken salt in panko crumbs for extra flavour before frying.
- Avocado Toast and Sandwiches: Add a pinch for that umami lift.
Tips for Making the Best Chicken Salt:
- Use fine salt for easier mixing and even seasoning.
- Choose quality chicken stock powder without excessive salt or additives.
- Adjust garlic, paprika, and pepper amounts to taste. Some prefer a stronger garlic or spicier pepper kick.
- Avoid wheat flour in the mix since it can draw moisture and make the salt clumpy; rice flour is sometimes used commercially instead.
- Shake well when seasoning fries to avoid uneven patches of flavour.
- Store in an airtight container to keep the spices fresh and dry.
Conclusion
Chicken salt is used for enhancing fries. The simple homemade recipe relies on salt, chicken stock powder, garlic, paprika, and other spices mixed thoroughly. For a richer, authentic flavour, homemade versions with roasted chicken skin and mushroom powders exist but require more prep.
Chicken salt can also season vegetables, popcorn, eggs, and more, adding a uniquely savoury, umami taste that has become an iconic Australian flavour seasoning. For those who want more of an authentic, stronger chicken flavour, there are various authentic recipes made from genuine chicken skin and dried mushrooms, though these take more preparation and time.