A wave of surprise is rippling through Australia and New Zealand as consumers discover the surprisingly simple composition of chicken salt, a seasoning ubiquitous on chips and other snacks. For decades, many assumed the savory blend contained actual chicken, but recent revelations indicate this is not the case.
The discovery, initially highlighted by American comedian Frankie Marcos, a.k.a. Frankie M Comedy, has gone viral, prompting Australians to question a culinary staple they’ve enjoyed for nearly 50 years. Marcos, observing the seasoning during a visit, pointed out that chicken salt is primarily a mixture of garlic powder, onion powder, salt, and monosodium glutamate (MSG).
“In Australia, they have chicken salt, which is a blend of garlic powder, onion powder, salt and MSG – so it’s straight crack,” Marcos stated in a video that quickly gained traction. “We don’t have this back home – we have salt and pepper, but this ruins your life because it’s delicious.”
The revelation has sparked a flurry of reactions online, with many Australians expressing astonishment. “Wait, I’m an Australian and there’s no chicken in chicken salt?” one social media user questioned. Another remarked, “I’m a 45-year-old Aussie and never considered once what was in chicken salt. Thanks.”
The core ingredients – garlic powder, onion powder, and salt – are relatively straightforward. However, the inclusion of MSG has been a particular point of discussion. MSG, or monosodium glutamate, is a flavor enhancer that provides an umami taste. While naturally occurring in foods like tomatoes and cheese, it has been subject to historical controversy and unfounded health concerns, stemming from a 1968 claim of “Chinese Restaurant Syndrome.”
Peter Brinkworth, the inventor of chicken salt, developed the seasoning in the early 1970s at his chicken shop in Gawler, South Australia. His initial goal was simply to create a convenient all-in-one seasoning to enhance the flavor and appearance of his roasted chickens. “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 flavour and appearance?” Brinkworth explained.
Brinkworth’s formulation included paprika for color and, crucially, MSG to boost the overall taste profile. “Glutamate is what we find in matured cheeses, dark mushrooms, tomatoes. It’s a very, very vibrant flavour. That’s the main thing that has made chicken salt what it was. MSG had that real flavour bomb,” he said.
The success of chicken salt extends beyond its flavor. In a remarkable instance in 2019, a customer’s request for chicken salt at a Sunshine Coast fish and chip shop inadvertently saved a worker’s life. The request diverted the employee from the deep fryer just moments before a car crashed through the shop’s kitchen.
The story of chicken salt is not merely about a seasoning; it’s a case study in how food habits become ingrained. Despite its simple composition, the seasoning has become a cultural icon in Australia and New Zealand, demonstrating the power of flavor and convenience in shaping consumer preferences. The current wave of awareness regarding its ingredients is unlikely to diminish its popularity, but it does highlight a disconnect between consumer perception and product reality.
The enduring appeal of chicken salt also speaks to the broader food industry trend of creating convenient, flavorful solutions for consumers. While the ingredient list may surprise some, the seasoning’s continued success underscores its ability to deliver a satisfying sensory experience, regardless of whether it contains actual chicken.
