How Make Chicken Salt, Australia's Best Kept Secret

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Introduction: How Make Chicken Salt, Australia's Best Kept Secret

We are going to make Australia’s best keep secret, chicken salt.

Chicken salt is a salt blend used to season fries.

It’s pack full of flavour and is an Australia takeaway store favourite.

Step 1: First Thing You’ll Need Is Powdered Chicken Stock.

There a couple important things to know before choosing which stock to use.

It needs to be low in salt.

Gluten-free because we want rice flour in the salt mix, not wheat flour as it draws less moisture.

We don’t want cakey fires.

Finally made from real chicken, this is because of the flavour we want.

Step 2: Making the Mixture

In bowl add:

  • 6 Tbsp table salt

  • 3 Tbsp chicken stock

  • 3 Tbsp garlic powder

  • 3 Tbsp sweet paprika

  • 1 Tsp white pepper

  • 1 Tsp onion powder

  • 1 Tsp Celery seeds

Step 3: Mix It All Together.

place a side plate over the bowl and shaking for a minute.

This will help evenly combine the salt and all the spices.

Now that we have our chicken salt.

Step 4: Fry a Batch of Chips.

Step 5: Season With Our Chicken Salt.

Step 6: There You Have It! Australia’s Best Kept Secret, Chicken Salt!

This salt mix takes your fries to the next level.

As all Aussies know, chicken salt is the default when you order fires.

Please give it a go and send us your reactions either in the form of a comment or even better a video.

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    Tips

    Quick tip for anyone from the UK who found the term 'sweet paprika' confusing, what we know as ordinary paprika here is the sweet kind. Any brand will work, though the pricier ones do tend to taste a touch better.

    Questions

    27 Comments

    Tried making this out of a desire for some flavoursome seasoning on bland diet foods. Dinner tonight was a bagel with scrambled egg, and a couple of pinches of this sprinkled over the top.

    Heaven! This is without doubt the best seasoning I've tried so far! The chicken stock I used already had celery seeds in it, so I left that part out, but other than that I followed the recipe to the letter. Thought a batch this size would last a while, but with a sudden desire to put this on everything that might not go as planned!

    What kind of diet food is a bagel and egg? And what chicken stock did you use? The interesting element of the type used is that it was natural. And apparently not available anywhere ever!

    And in regards to the OP, I would suggest a recalculation of salt and celery seeds. Just make it salt and celery salt. Drop a tsp. of salt and double the celery seeds into celery salt. Done. And please provide a link to the product. Please.

    "What kind of diet food is a bagel and egg?"

    The type that's a lot better for me than microwave noodles, a huge pizza, or pasta smothered with cheese. Smaller servings, less fat, etc. It's working so far.

    As for the stock, I used Knorr powdered stock from Asda: https://groceries.asda.com/product/chicken-stock/knorr-reduced-salt-chicken-stock-granules/910000355872. I wasn't completely sure it would work, but it came out fine. Turns out a single batch goes a looooong way, I'm still using it! Goes beautifully on boiled potatoes, cooked lentils and pearl barley, and on simple white rice.

    Isn't it funny that the simple things we take for granted every day, can strike a chord with people across the globe? I love that about Insructables!! I'll have to try this soon! Thanks, from Washington DC.

    Can't find the 'Vegeta' brand here in the US. Can't even find it online, and the manufacturer does not respond to emails. Can anyone help with a vendor here in the US?

    Herb-Ox brand (parent company is Hormel Foods) is gluten free, made with real chicken, but not low in sodium. If I can't find another alternative, I plan to go with that, and add salt cautiously.

    Looks VERY tasty...!

    I made this last night and it turned out great! I couldn't get gluten free bouillon powder (small town) but Knorr seemed to work fine. The recipe made a generous amount so I'm set for a while! Thanks for posting!

    Can you put this in a salt shaker and keep it that way or does it clump up/stick together/go bad/get nasty ?