Chicken salt and chips. It’s one of the great Australian food combinations, and for most operators, that’s where the relationship ends. But chicken salt is one of the most versatile seasonings in a professional kitchen. If it’s only going on chips, it’s not working hard enough.

In the crumb

Adding chicken salt directly to a crumb mix changes the flavour profile of the finished product. Rather than seasoning on top after frying, the flavour builds through the cook – giving the crumb a more complete, rounded result. Less reliance on dipping sauces. More consistent flavour across service.

For fried chicken applications, 20–25g per 500g of crumb is a solid starting point.

In the gravy

Chicken salt added to a gravy base during the build rounds out the savoury profile without adding a distinct chicken salt note. The flavour integrates rather than sitting on top – adding depth that works particularly well in roast chicken and pork gravies.

8–12g per litre of gravy base is the application rate to start with.

In the marinade

Combined with buttermilk or oil, chicken salt works into the protein during the rest period and comes through on the finished crust. It’s a straightforward way to add a consistent flavour layer to grilled or roasted chicken without additional seasoning steps.

15–20g per kg of protein as a starting point.

Which blend for which application?

Krio Krush produces three chicken salt blends, each with a different profile:

Flavon is the original – developed specifically for chips and fried food. Clean, familiar, consistent.

Farmstyle has a more rounded, savoury profile that works across gravy, stuffing, and marinade applications where you want depth without a strong chicken salt note.

Kentucky has a gentle spice profile built for crumb applications. The spice develops through frying and gives the crumb character without heat.

One category. Three blends. Multiple applications across the menu.

Talk to the Krio Krush team about which blend suits your kitchen best.