Australians are expressing surprise after learning the iconic seasoning, chicken salt, does not contain chicken. The revelation, which gained traction through a viral video, has prompted questions about the origins of the uniquely Australian flavour.
For decades, chicken salt has been a staple accompaniment to hot chips and roast chicken across the country. Its popularity extends beyond casual dining, with some even incorporating it into unconventional recipes like margaritas. In a remarkable incident in 2019, a customer’s request for chicken salt is credited with diverting a fish and chip shop worker from a potentially fatal situation when a car crashed into the shop’s kitchen on the Sunshine Coast, according to store owner David Benjamin.
The seasoning’s invention dates back to the early 1970s, originating in the chicken shop of Peter Brinkworth in Gawler, South Australia. Brinkworth sought a convenient way to enhance the flavour and appearance of his roast 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 told SBS Food.
Brinkworth’s initial blend included paprika for colour and monosodium glutamate (MSG) to amplify the taste. He explained that MSG, found naturally in foods like matured cheeses and tomatoes, provides a “very, very vibrant flavour” and was key to the seasoning’s success. The blend was initially used on chickens but quickly gained favour when customers began requesting it for chips.
Despite its widespread use and long history, the true origins of chicken salt remained largely unknown until recently. Adam Liaw, winner of “MasterChef” Australia, played a pivotal role in uncovering Brinkworth’s contribution. Mitani, the company that commercially produces the most popular brand of chicken salt, began selling it in 1979, though it was reportedly available in some form prior to that date.
The composition of chicken salt has evolved over time, partly due to concerns surrounding MSG in the 1990s and potentially to reduce costs or accommodate dietary preferences. Although, the core flavour profile, initially conceived by Brinkworth, remains a defining characteristic of Australian cuisine.
The discovery has sparked debate online, with some Australians expressing disbelief. A recent incident at a café in Modern South Wales’ Hunter region highlighted the increasing cost of condiments, with chicken salt being offered as an extra for 50 cents, a practice some customers have labelled “un-Australian.”
