The Aussie takeaway shop classic seasoning you didn’t know you could (or should) make yourself – salty, savoury, wildly addictive, and ready in 2 minutes flat.
This is the stuff dreams (and Aussie takeaway shops) are made of. If you’ve never heard of it, let me introduce you to this Australian cult seasoning that’s slowly taking over the world.
I originally made this Easy Chicken Salt to go with my Butterflied Portuguese Chicken and Crispy Oven Fries – but honestly, we now put it on everything! Roast potatoes, popcorn, grilled corn … even eggs. It’s the kind of pantry sprinkle that instantly turns a plain snack into a craveable treat.
The best part? You don’t need to make stock or dry out chicken skins (yes, that’s how some people do it). This is a quick-and-dirty version using pantry spices and stock powder (bouillon) – and it absolutely hits the mark. It’s salty, savoury, slightly sweet and full of umami goodness. Bonus: you can adjust it to suit your taste (want more paprika? go for it).
If you’ve ever stared at the spice aisle wondering whether it’s worth buying pre-made chicken salt – let me just say this: it’s not. This version is cheaper, better and made with ingredients you already have on hand. Two minutes of mixing, and you’ve got flavour magic ready to go.
Chicken salt is a beloved Australian seasoning originally made to use on hot chips (fries). It doesn’t always contain actual chicken – most versions are vegetarian and made with chicken stock powder (bouillon), onion, garlic, paprika and a hint of sugar.
Sort of. It has that savoury, umami, roast-chicken-adjacent flavour – but no actual chicken. It just tastes like it belongs on fries. The chicken stock powder (bouillon) does most of the heavy lifting, so use one you like the flavour of.
Stored in an airtight jar in a cool, dry place (like your pantry), it’ll keep for 2–3 months. But I bet you’ll finish it long before then!
YES. Try it on:
Butterflied Portuguese Chicken Recipe
Crispy Oven Fries Recipe
Southern “Fried” Baked Chicken Strips Recipe
Loaded Potato Taco Bowls Recipe
Crispy Sweet Potato Fries Recipe
Homemade Potato Wedges Recipe
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Jason says:
Excellent. This is a winner. For mine I used the Vegeta Chicken Stock & Seasoning Powder as the base and with the extras thrown in, it came out a treat. Next time I will try your recommendation of San Elk Chicken Stock powder if I can find a local supplier. Thank you!
Nicole says:
I’m so glad you also made the chicken salt, Jason! 🙌🏻 It sounds like the powder you used was a hit anyway, but hope you can track down the San Elk! Nic x
Julie Wright says:
Hi
Would you be able to use chicken stock cube instead of powder? Thanks
Nicole says:
Hi Julie, you sure can! Nic x
Caitlin says:
I would love to give your recipe a try. Would you have any recommendations on a chicken stock powder to use? Thank you 😊
Nicole says:
Hi Caitlin, thanks for your message! Massel stock is an easy-to-find option at most supermarkets with great flavour and it’s super budget-friendly. The ingredients are average, but the flavour is always spot on. If you are after something with all-natural ingredients, San Elk is the pick. It’s a bit more expensive, but equally flavour-packed and made with real, recognisable ingredients. I hope this helps! Nic x
Jess says:
I made this last night to go with the crispy oven fries, and holy moly it was so good. Definitely a winner!
Nicole says:
Yay! So glad you enjoyed it! Thanks for the rating, Nic x