The Belles Hot Chicken founder shares his four-ingredient chicken salt recipe

Hot chips aren’t the same without chicken salt. Thankfully, you can now find the fluorescent yellow seasoning at most chicken shops and supermarkets nationwide. However, many versions are decidedly “meh”, says chef and restaurateur Morgan McGlone, founder of the Nashville-style hot chicken chain Belles Hot Chicken.

“It’s actually an easy thing to make at home,” he says. “You just put all the ingredients into Tupperware and shake it. That’s it.”

The secret? Knorr Chicken Powder. This concentrated mix of real chicken, fat and spices is an Asian pantry essential, used to instantly deepen the flavour of stir-fries, soups and marinades.

McGlone’s go-to is the Asian version of Knorr, which he picks up from Thai Kee IGA in Sydney’s Haymarket (it’s also available at other Asian grocers). It has a slightly different flavour profile to the European variety, though he’s not a stickler for rules: “You can also use any other chicken powder and it’ll work just fine,” he says.

The resulting chicken salt stores well and is a versatile pantry staple. While it’s the perfect match for a tray of hot chips, it’s just as good tossed through buttery popcorn or roasted nuts. You can also use it as a savoury seasoning for breadcrumbs, or as a quick dry rub to level up a roast chicken or charred corn on the cob.