Discover the history of chicken salt, the iconic Australian seasoning blend loved on fries, chicken, and snacks around the world.
INGREDIENTS
- 6 tablespoons table salt
- 3 tablespoons rice flour (helps the spices stick and prevents clumping)
- 3 tablespoons chicken stock powder (or chicken bouillon)
- 3 tablespoons garlic powder
- 3 tablespoons sweet paprika
- 1 teaspoon monosodium glutamate (MSG) (essential for the savory, umami kick)
- 1 teaspoon onion powder
- 1 teaspoon celery powder
- Optional: 1 teaspoon white pepper
- Optional: A tiny pinch of curry powder (Brinkworth occasionally used this to give the mix a signature yellow-orange color)
Note: In 1979, Brinkworth sold his recipe to the Mitani family. Today, many modern store-bought versions have replaced the original chicken bouillon with yeast extract and the MSG with other umami boosters.
