Unveiling the Surprising Truth About Australia's Iconic Chicken Salt
The Shocking Secret of Australia's Favorite Chip Topper
For nearly 50 years, Aussies have been coating their chips with a beloved yellow seasoning, unaware of the surprising ingredients it contains. Chicken salt, the golden dust that's been a staple in chip shops and homes, is actually a blend of unique and unexpected flavors. And no, there's no chicken in it!
A viral video by American comedian Frankie Comedy on Instagram has left Aussies in awe, as he reveals the truth behind this iconic seasoning. Holding up a yellow chip, he says, "In Australia, they have chicken salt, which is a blend of garlic powder, onion powder, salt, and MSG - so it's straight crack. We don't have this back home - we have salt and pepper, but this ruins your life because it's delicious."
The video sparked a wave of reactions, with expats and locals alike struggling to process the information. One person asked, "Wait, I'm an Australian and there's no chicken in chicken salt?" Another noted, "I'm a 45-year-old Aussie and never considered once what was in chicken salt. Thanks."
Frankie is spot on - traditional chicken salt recipes typically blend salt, garlic powder, onion powder, spices like paprika, and often MSG (monosodium glutamate) as a flavor enhancer. The use of MSG, which was a shocking revelation for many, gives the salt blend its umami taste. It's found naturally in foods like tomatoes and cheese, but it's long been controversial due to myths about 'Chinese Restaurant Syndrome' causing headaches or nausea.
The term was first used by a US physician in 1968, who questioned some of the symptoms he experienced after eating at several Chinese restaurants. After subsequent media coverage, MSG gained a negative public perception, which was only exacerbated by harmful race-based stereotypes about the cuisine. However, studies have failed to show a link between MSG and widespread reactions, and health authorities like Food Standards Australia New Zealand deem MSG safe for the general population. That said, some sensitive people still report headaches from it, so moderation is encouraged.
Chicken salt's origin story can be traced back to the early 1970s in Gawler, 40 km north of Adelaide, where Peter Brinkworth invented it at his chicken shop to flavor rotisserie chickens on the spit. "When we were putting chickens on a spit … and sprinkling them with different condiments, I thought, well, this is a bit silly. Why don’t I just make up one condiment to sprinkle on the chickens and give them a bit more flavor and appearance?" Mr. Brinkworth told SBS Food. He mixed paprika in for color and used MSG for the kick. "That’s the main thing that has made chicken salt what it was. MSG had that real flavor bomb," he said.
Mr. Brinkworth also ran a wholesale chicken business, and when local takeaway stores bought his chickens, he supplied them with chicken salt. One shop owner had a revelation and said, "Gee, that’s good on chips!" which led the idea to take off. By 1979, food manufacturer Mitani bought the recipe, commercialized it, and it exploded into every fish-and-chip shop and supermarket nationwide. Since then, Mitani has adjusted the original recipe (it’s now vegetarian, halal, and MSG-free), and multiple other brands have brought out their own twist on the classic seasoning.
Boutique spice shop Gewürzhaus offers an all-natural Australian Chicken Salt using sea salt, coconut sugar, garlic, onion, sesame, and kelp for umami, whereas Mingle Seasoning’s blend includes soy sauce powder, nutritional yeast, coriander, mushroom, and turmeric extract. Meanwhile, cult takeaway chain Chargrill Charlie’s cashes in with its signature chicken salt jars plus novelty bath salts - for "marinating" in the tub.
