Chicken or Chippy Salt
My kids love the bought stuff, even today as grown ups. We cannot apparently have fish and chips without it! In copious quantities...so it was about time I finally got my saltiness sorted and make my own version. If you have a dehydrator by all means use that instead of an oven. It may take longer however.
This is definitely delicious and totally legit tasting on all things that you would expect...try it on some or all of any of the below listed recipes...very umami!
Oven Fries and Lime Aioli. Fast (Fake Away) Food At Home!
Eleven Herbs and Spices Fried Chicken
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Need
- 1 whole cooked chicken, skin only
- 100 Grams pink salt flakes BUY
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon white pepper
- 1 Teaspoon dried mixed herbs
Do
- 1
Preheat oven to 85°C. Line a baking tray with paper.
- 2
Remove the chicken skin from the cooked chicken and reserve the chicken for any number of delicious meals. Place chicken skin onto prepared tray. De-hydrate for 4 hours. Cool.
- 3
Place skin and remaining ingredients into the Thermomix bowl. Mill 10 sec/speed 8.
- 4
Return mix to the tray and spread out. Bake for a further hour. Leave in the oven to dry out.
- 5
When cold, transfer to a jar and store in the fridge.
- 6
Use on anything you would normally use chicken salt on, chips, popcorn, fish, fried foods etc.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
