Breading chicken for the crispiest, crunchiest baked nuggets? Check.
Sprinkled over a salad for extra-crunchy goodness and texture? Check.
Basically anywhere you might want to use seasoned salt? Check, check, check.
Let’s do it!
Some kinda-important notes:
- We want dried minced garlic instead of garlic powder, and dried minced onion instead of onion powder. It’s all about those big pieces mixing nicely together so everything’s about the same size.
- White sesame seeds are fine, toasted white sesame seeds are even better!
- Seal it, seal it good! Like most spices, this mix will keep for months in a dry, dark place.
- Give it a good upside-down shake before using, to redistribute any coarse salt that’s settled to the bottom.
My recipe is written in parts so you can make as much or as little as you want. It’s important that these parts are in volume, not weight – for example, you want equal parts of poppy seeds and salt, but salt is much heavier.
You can test it out by just using a tablespoon per part or go all-in with a full bottle of each. You know which I chose!
- 2 parts poppy seeds
- 1 part white sesame seeds
- 1 part black sesame seeds
- 1 part dried minced onion
- 1 part dried minced garlic
- 2 parts coarse salt
- Mix everything together. That's it!