How Make Chicken Salt, Australia's Best Kept Secret




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

About: Free to Cook is a web show that will help gluten free people cook easy, fun and delicious food at home. From School lunches to cooking the junk food you thought you couldn't have anymore we will teach you fr...

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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    29 Discussions

    My name is Peter Brinkworth I am the creator of the original chicken salt These imitations are quite good but they do not contain all the original contents or the correct quantities.

    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!

    2 replies

    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: 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?

    1 reply

    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.

    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.


    7 months ago

    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 ?

    1 reply

    keeps well provided it stays dry, add a Tbs of rice grains to your shaker and always avoid steam. Worked a treat in my fast food shop for years

    Around my territory we always bought "powdered chicken" in a jar labeled "chicken bouillon", and it generally came in cubed form (like a sugar cube) with salt added.

    It is always too salty, so thanks for this recipe, and the opportunity to control the amount of salt in the "powdered chicken." Amazon has a bunch of choices for this product.

    Well, I'll be buggered. I did not know that and I'm an Aussie. Thank you.

    you bloody legend!


    7 months ago

    Hmm, not sure the colour is flouro enough to be fair dinkum chicken salt from the take-away. looks tasty though, will give it a crack.

    Wow, John, I'll definitely be trying this! I never even heard of chicken salt, and did not know there were differences in paprika! Sweet paprika? Hmmm. According to some of our grandchildren, the only thing to put on fries is ranch dressing. Ha! I'll show 'em! Thanks for this great recipe, photos, and video. Easy to follow and user-friendly.

    Liam T

    7 months ago

    Try this with smoked paprika instead of sweet and coat the fries/chips as soon as they come out of the fryer so that the coating sticks to the oil. Just the thing after a few beers.

    This is going to be my new secret cooking weapon!!