Homemade Chicken Seasoning Recipe //NO MSG//Detailed Recipe@MasofsKitchen
Homemade Chicken Seasoning Recipe //NO MSG//Detailed Recipe@MasofsKitchen is a medium International recipe that serves 4. 150 calories per serving. Recipe by Masof's Kitchen on YouTube.
Prep: 50 min | Cook: 13 hrs 40 min | Total: 15 hrs
Cost: $7.65 total, $1.91 per serving
Ingredients
- 300 g Chicken Breast (trimmed, cut into bite‑size pieces)
- 100 g Carrots (peeled and sliced)
- 80 g Celery Stalks (chopped)
- 70 g Red Bell Pepper (seeded and chopped)
- 70 g Green Bell Pepper (seeded and chopped)
- 30 g Spring Onions (white and green parts separated, chopped)
- 20 g Fresh Parsley (stems removed, leaves chopped)
- 2 tsp Paprika Powder (sweet paprika)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Ginger Powder
- 1 tsp Turmeric Powder (acts as a natural preservative)
- 1.5 tsp Salt (adjust to taste)
- 2 tbsp White Vinegar (for soaking vegetables)
Instructions
Prepare Vegetable Soak
Fill a large bowl with water, add 2 tbsp white vinegar, and place carrots, celery, bell peppers, spring onions and parsley in the water. Soak for 5 minutes.
Time: PT5M
Drain and Dry Vegetables
Drain the vegetables and pat them dry with a clean kitchen towel or paper towels.
Time: PT5M
Chop Vegetables
Using a food processor, pulse the carrots, celery, bell peppers, spring onions and parsley until coarsely chopped.
Time: PT5M
Dehydrate Vegetables
Line the dehydrator trays with parchment paper, spread the chopped vegetables in a single layer, and set the dehydrator for 9–10 hours at 55°C (130°F) until completely dry and brittle.
Time: PT10H
Temperature: 55°C
Slice Chicken
Trim any remaining fat from the chicken breast and slice into bite‑size pieces.
Time: PT5M
Season Chicken
Place chicken pieces in a bowl, add 1 tsp paprika powder, 1 tsp salt, and 2 tbsp finely chopped onions (from the earlier soak). Mix until evenly coated.
Time: PT5M
Bake Chicken
Spread seasoned chicken on a baking sheet in a single layer. Bake in a pre‑heated oven at 180°C (350°F) for 40 minutes, turning once halfway through, until the pieces are dry and lightly browned.
Time: PT40M
Temperature: 180°C
Dehydrate Baked Chicken
Transfer the baked chicken pieces to the dehydrator and dry for an additional 3 hours at 55°C (130°F) until fully crisp.
Time: PT3H
Temperature: 55°C
Blend Dehydrated Vegetables
Place the dehydrated carrots, celery, bell peppers, spring onions and parsley into a small chopper (or food processor) and pulse to a coarse powder.
Time: PT5M
Blend Dehydrated Chicken
Add the dehydrated chicken pieces to a mini blender and blend until a fine, dry crumb forms.
Time: PT5M
Combine All Dry Ingredients
In a large mixing bowl, combine the vegetable powder, chicken powder, garlic powder, onion powder, ginger powder, turmeric powder, paprika powder, and salt. Mix thoroughly.
Time: PT5M
Final Grinding
Transfer the blended mixture to a coffee grinder and grind for 2–3 minutes until a uniform fine powder is achieved.
Time: PT5M
Package the Seasoning
Spoon the finished chicken seasoning into an airtight bottle or jar, seal tightly, and label.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 12 g
- Fat
- 6 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, No MSG, Low‑Sugar, High‑Protein
Allergens: None (unless chicken is considered a meat allergen for specific individuals)
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Chicken thighs (skinless)
- Instead of Carrots: Parsnips
- Instead of Celery Stalks: Fennel stalks
- Instead of Red Bell Pepper: Yellow bell pepper, Orange bell pepper
- Instead of Green Bell Pepper: Red bell pepper
- Instead of Spring Onions: Leeks, Chives
- Instead of Fresh Parsley: Cilantro, Dill
- Instead of Paprika Powder: Smoked paprika
- Instead of Garlic Powder: Granulated garlic
- Instead of Onion Powder: Granulated onion
- Instead of Ginger Powder: Ground fresh ginger (dry)
- Instead of Turmeric Powder: Curry powder (use less)
- Instead of Salt: Sea salt, Kosher salt
- Instead of White Vinegar: Apple cider vinegar
Equipment Needed
- Food Processor
- Dehydrator
- Baking Sheet
- Oven
- Small Chopper (optional)
- Mini Blender (optional)
- Mixing Bowl
- Coffee Grinder
- Airtight Bottle or Jar
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Dehydrating vegetables for 9–10 hours to achieve complete dryness.
- Baking and then dehydrating chicken to ensure a crisp, grindable texture.
- Final grinding in a coffee grinder to obtain a fine, uniform powder.
Chef Tips from the Video
- Use fresh, organic vegetables for the brightest flavor and color.
- Add a pinch of smoked paprika for a subtle smoky note.
- Store the finished seasoning in a dark glass jar to protect the turmeric’s color.
Troubleshooting
Seasoning is grainy instead of fine.
Return the mixture to the coffee grinder and pulse longer, or sift through a fine mesh sieve and re‑grind any larger particles.
Vegetables retain moisture after dehydration.
Extend dehydration time or increase temperature slightly; ensure pieces are spread in a single layer.
Chicken pieces stick to the baking sheet.
Line the sheet with parchment paper or a silicone baking mat before placing the chicken.
Storage
Refrigerator: Not required; keep in airtight container at room temperature.
Freezer: Can be stored in freezer for up to 6 months for extra freshness.
Room temperature: Store in a cool, dry pantry away from sunlight for up to 3 months.
Make-Ahead Tips
- The seasoning can be made in bulk; store in multiple small jars for easy portioning.
- If you lack a dehydrator, use the lowest oven setting and keep the door ajar for airflow.
Frequently Asked Questions
What is the cultural significance and history of homemade chicken seasoning in international cuisine?
Creating your own chicken seasoning is a tradition in many cultures where preserving meat flavor without additives is valued. It reflects a DIY spirit seen in African, Asian, and Western home cooking, allowing cooks to control spice ratios and avoid commercial preservatives.
What are the traditional regional variations of chicken seasoning in African cuisine?
In West African cuisine, chicken rubs often include smoked paprika, dried chilies, and nutmeg, while East African blends may feature cardamom, cumin, and fenugreek. The Masof's Kitchen version focuses on a clean, MSG‑free profile using turmeric as a natural preservative.
How is homemade chicken seasoning traditionally served in Nigerian households?
Nigerian families commonly rub the dry seasoning onto whole chickens before grilling or roasting, and also sprinkle it onto soups like pepper soup for added depth. It is a versatile staple that enhances both dry‑heat and liquid‑based dishes.
What occasions or celebrations is chicken seasoning commonly used for in South Asian cuisine?
In South Asian celebrations such as Eid or weddings, a robust chicken spice blend is used to marinate whole birds for tandoor cooking or biryani preparation, providing a fragrant base that complements festive dishes.
What makes Masof's Kitchen homemade chicken seasoning special compared to store‑bought mixes?
Masof's Kitchen seasoning is made from dehydrated fresh chicken and vegetables, contains no MSG or artificial preservatives, and uses turmeric as a natural preservative. The process yields a vibrant color and a truly homemade flavor profile.
What are the most common mistakes to avoid when making homemade chicken seasoning?
Common errors include under‑drying the vegetables or chicken, which leads to clumping, and over‑filling the grinder, which can overheat the motor. Always ensure each component is completely brittle before grinding and pulse the grinder in short bursts.
Why does this recipe use a dehydrator instead of simply drying the ingredients in the oven?
A dehydrator provides low, consistent heat and good airflow, preserving delicate flavors and nutrients while preventing scorching. The oven can be used as an alternative, but temperature control is less precise, which may affect color and taste.
Can I make the chicken seasoning ahead of time and how should I store it?
Yes, the seasoning can be prepared weeks in advance. Store it in an airtight glass jar in a cool, dark pantry; for longer shelf life (up to 6 months) keep it in the freezer. Ensure the container is completely sealed to avoid moisture ingress.
What texture and appearance should I look for when the chicken seasoning is finished?
The final powder should be uniformly fine, with a deep orange‑gold hue from the turmeric and paprika. No visible chunks of vegetable or chicken should remain; a quick sift through a fine mesh sieve will confirm the texture.
How do I know when the dehydrated chicken is done and ready for grinding?
The chicken pieces will be completely dry, brittle, and snap easily when bent. They should have no soft spots and should not feel leathery. If any moisture remains, the powder will clump during grinding.
What does the YouTube channel Masof's Kitchen specialize in?
The YouTube channel Masof's Kitchen focuses on homemade, preservative‑free cooking, spice making, and simple DIY food projects that empower viewers to control what they eat.
How does the YouTube channel Masof's Kitchen's approach to spice making differ from other cooking channels?
Masof's Kitchen emphasizes using everyday kitchen tools like dehydrators and coffee grinders, avoids commercial additives, and provides step‑by‑step tutorials that blend culinary technique with small‑business ideas, setting it apart from channels that rely on pre‑made mixes.
Last updated: September 2, 2026
