Unexpected foods made better with chicken salt

There’s no seasoning that encapsulates Australiana quite as comprehensively as a generous dash of chicken salt – but it may be woefully under-utilised.

For generations, the distinctively Aussie addition has held its rightful place in our hearts – and atop all that is golden and crunchy. But in the process of dousing our hot chips, we have pigeonholed the product within the takeaway category – when it could be destined for so much more.

Built around savoury aromatics such as garlic, onion and spices, chicken salt is considered an umami-rich blend that traditionally pairs well with fatty, crunchy or naturally rich flavours.

It’s no wonder our immediate response is to slap it on fish and chips; but as it turns out, there are a number of unconventional ways to use the beloved Australian staple that work equally well.

Nine.com.au asked Aussie chefs for their thoughts on the food items begging for the chicken salt treatment – and they certainly did not disappoint.

Donuts

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When conceptualising an unconventional combo, FULL PROOF artisanal donut shop in Sydney’s Pott’s Point envisaged flipping the classic cinnamon donut on its head.

“We always knew we wanted to do savoury doughnuts, and then started thinking about a cinnamon sugar-adjacent savoury option,” co-owner Indi Thomas told Nine.com.au.

Inspiration then struck – and a warm, fried donut generously coated with chicken salt, rosemary and thyme was the outcome.

“It’s just something that came to me thinking about Australia and the beach. Chicken salt is so quintessentially Australian and I immediately knew we had to put it on the menu.”

The donut was a roaring success, quickly catapulting to viral bestseller status as customers flocked to try it out.

“I feel it’s just controversial and different enough for people to be curious about it,” Thomas added.

Martinis

Perhaps as equally unorthodox a culinary combo was the chicken salt martini launched in 2023 by Smoke Bar at Barangaroo House.

Masterminded by Bar Manager Jai Lyons at the time, the cocktail featured a chicken salt-infused Lustau Amontillado Sherry, rice syrup and potato tuile – all made in house.

“The martini is a sophisticated and refined cocktail, whereas chicken salt and chips is quite the opposite,” Lyons told Bars and Cocktails of the popular product.

It was originally released as part of their immersive Memories menu, intended to evoke feelings of childhood nostalgia.

“To be able to package them together and get the right balance is quite rewarding. The potato tuile chip on top makes the Chicken Salt Martini very similar to a Dirty Martini, but in a way it’s a lot more expressive and fun.”

Though the cocktail has now been discontinued at Barangaroo House, Lyons did reveal the recipe should you wish to attempt it at home.

Meats/seafood

Somewhat less controversial of an option; meats and seafood unsurprisingly sing when topped with a coating of chicken salt, according to Melbourne-based chef Alex Charasse.

Speaking to Nine.com.au, he revealed that, though perhaps an obvious choice, the naturally savoury characteristics of roast chicken are easily enhanced by its salty counterpart to create a “fuller flavour profile.”

Pork belly and grilled lamb were more surprising candidates.

While the seasoning balanced the richness of the pork and complemented its caramelised exterior, the savoury notes worked beautifully against lamb’s “natural sweetness and robust flavour,” Charasse said.

The long-time flavour developer behind KRAZY chicken pepper salt Craig Brunt added that seafoods also pair well – and not just fish.

Calamari and prawns were equally suited to a light sprinkle of chicken salt – though Brunt placed particular emphasis on “light.”

Too heavy-handed and you risk obscuring the seafoods’ natural flavour, but just the right amount adds “savoury warmth”.

Guacamole

Melbourne-based founder and recipe developer at No Frills Kitchen Maggie Turansky has cited a mexican classic as well worth the chicken salt treatment.

“One of my favourite uses of chicken salt is in guacamole, as it adds an extra umami quality along with saltiness.”

“It’s common in Mexico to use chicken bouillon powder in guacamole; however, I’ve found that chicken salt lends the same flavour profile.”

Naturally sweet foods

According to chef Charasse, chicken salt contains a “carefully balanced combination of savoury, salty and subtly sweet notes,” allowing it to complement both traditionally savoury foods in addition to naturally sweeter ingredients.

Specifically, think sweet corn and sweet potato. The natural sweetness of both pairs “remarkably well” with chicken salt’s umami characteristics, creating a combination that Charasse described as both familiar and unexpected.

Carbs

A small amount on buttered noodles creates a surprisingly sophisticated flavour “similar to the comforting richness found in garlic butter pasta dishes,” Charasse said.

The savoury notes of toasted sandwiches on the other hand – particularly ham and cheese – could be enhanced by the seasoning to bring greater depth to every mouthful.

And popcorn, while a simple snack, can be elevated into something far more indulgent. The seasoning adheres to the butter and introduces a more sophisticated savoury flavour.

The takeaway

All in all, the staple is significantly more versatile than most Australians may realise.

Though many have lumped it in with takeaway food and childhood nostalgia, it’s not simply a finishing salt, but a bona fide culinary ingredient in its own right.

Chicken salt remains one of Australia’s most distinctive seasoning blends, and when used thoughtfully, it can elevate almost any savoury dish -- not just fish and chips.