Sides
Chips with Chicken Salt
Ingredients
- - Potatoes, russet or floury variety - 1 kg (2.2 lb)
- - Vegetable oil, for frying - 1 litre (4 cups)
- - Chicken salt seasoning - 2 tsp (or to taste)
- - Tomato sauce (ketchup), for serving - as needed
Method
- Peel the potatoes and cut into thick chip shapes, about 1 cm (0.4 in) wide.
- Rinse the cut potatoes in cold water to remove excess starch, then pat dry thoroughly.
- Heat vegetable oil in a deep fryer or large pot to 130°C (265°F) and fry the chips in batches for 5-6 minutes until soft but not coloured. Remove and drain.
- Increase the oil temperature to 180°C (355°F) and fry the chips again for 3-4 minutes until golden and crisp.
- Drain on a paper towel-lined tray and immediately sprinkle generously with chicken salt while hot.
- Serve with tomato sauce.
Introduction: Chicken salt is a uniquely Australian seasoning blend that emerged in the 1970s and has become the default flavouring for hot chips at fish and chip shops nationwide.
Cultural Background: Chicken salt is a uniquely Australian seasoning blend that emerged in the 1970s and has become the default flavouring for hot chips at fish and chip shops nationwide. Despite the name, it typically contains no actual chicken, but the savoury, slightly sweet seasoning is instantly recognisable to Australians.
Tips: The double-fry method is key to achieving a crisp exterior and fluffy interior. Season the chips the moment they come out of the fryer so the salt sticks well.
Variations: Add a sprinkle of paprika alongside the chicken salt for a smoky twist. Serve with aioli as an alternative dipping sauce.
Storage: Best eaten fresh; not recommended for storing as texture degrades significantly.
Reheating: Reheat in an oven at 200°C (390°F) for 8-10 minutes to help restore some crispness.
Nutrition: Calories: 320 kcal | Protein: 4 g | Carbs: 42 g | Fat: 16 g | Sodium: 540 mg
FAQs:
Q: What is chicken salt made of?
A: It’s typically a blend of salt, onion powder, garlic powder, celery salt, paprika, and other seasonings — no actual chicken.
Q: Why fry the chips twice?
A: The first fry cooks the potato through, while the second fry at a higher temperature crisps the exterior.