Yes. The iconic seasoning known as “chicken salt” was indeed developed in Australia. Its origins can be traced back to the 1970s in South Australia. The story most commonly cited credits its invention to the Mitani family, who owned a small chicken shop and developed a special seasoning to enhance the flavor of their rotisserie chickens. Although initially intended for poultry, it soon found popularity as a topping for hot chips (French fries), and from there spread rapidly to fish-and-chip shops, takeaway stands, and supermarkets throughout the country.
What sets Australian-style chicken salt apart is that, despite its name, many versions don’t actually contain chicken. Instead, this savory, slightly sweet, umami-rich seasoning often features a base of salt, MSG, onion powder, garlic powder, paprika, and sometimes a hint of sugar or other spices. Its flavor profile was so well-received that it quickly became a culinary hallmark in Australia’s casual dining culture.
By the 1980s and ’90s, chicken salt had grown ubiquitous, finding a devoted following among Australians and eventually piquing interest overseas. While variations exist in other countries, the archetypal chicken salt as we know it today is very much an Australian creation.