Chicken salt

Lore & Background

Chicken salt was created in the 1970s by Peter Brinkworth in Gawler, South Australia, specifically for seasoning rotisserie chicken. The original recipe consisted of salt, onion powder, garlic powder, celery salt, paprika, chicken bouillon, monosodium glutamate (MSG), and some unspecified herbs and spices. In 1979, the recipe was purchased by Mitani Group, which continues to produce it.

The most popular chicken salts available in supermarkets do not contain chicken, and most are vegetarian or vegan, including the modern Mitani chicken salt. However, there are versions that use chicken or animal fats for flavouring. Chicken salt is now commonly used on hot chips (french fries) throughout Australia.

Reader's Guide

Chicken salt represents a notable regional variant of seasoned salt, originating in South Australia and becoming a staple seasoning for take-away foods, particularly hot chips. Its development in the 1970s by Peter Brinkworth and subsequent acquisition by Mitani Group in 1979 established a product that is now widely available in Australian supermarkets. The fact that most commercial chicken salts are vegetarian or vegan, despite the name, reflects a shift in consumer preferences and manufacturing practices. Chicken salt's popularity in fish and chip shops and other take-away food shops underscores its role in Australian fast-food culture. The product's history illustrates how a local seasoning can achieve national recognition and market dominance, while also adapting to dietary trends. Its continued use on chips and other foods demonstrates the lasting influence of a simple, flavorful blend.

Did You Know?

• Chicken salt was originally developed in the 1970s by Peter Brinkworth in Gawler, South Australia.
• The original recipe included chicken bouillon and monosodium glutamate (MSG).
• Most popular chicken salts available in supermarkets do not contain chicken and are vegetarian or vegan.
• The Mitani Group purchased the chicken salt recipe in 1979.