Chicken Shit Seasoning is the most herb-forward blend in the whole Shit Seasoning lineup. Where Bull Shit is savory and balanced and Aw Shit brings the heat, this one is built specifically around poultry — garlicky, herby, with celery salt and thyme doing the heavy lifting in a way that makes chicken taste like you actually know what you are doing.
Making it at home takes about five minutes and fills a half-pint mason jar with enough seasoning for months of cooking. Fourteen simple pantry spices, one bowl, done.
What is Chicken Shit Seasoning?
Chicken Shit Seasoning is an all-purpose herb and spice blend built specifically around poultry flavors. It is savory and garlicky with a mild herbal backbone from thyme, oregano, basil, and parsley — the same herbs that make roasted chicken smell incredible coming out of the oven. A touch of sugar rounds out the edges, celery salt adds that classic poultry-seasoning depth, and a small amount of turmeric gives it a warm golden color.
It works on chicken in every cooking method — grilling, roasting, air frying, smoking, slow cooking — but it is equally at home on turkey, pork, potatoes, and roasted vegetables. The name is chicken-specific but the flavor is not.
Where it fits in the Shit Seasoning series
| Seasoning | Flavor profile | Heat | Best for |
| Bull Shit | Savory, smoky, slightly sweet | Mild | Burgers, steaks, everyday grilling |
| Good Shit | Sweet, savory, balanced | None | Grilled meats, potatoes, popcorn |
| Aw Shit | Spicy, smoky, bold chili | Medium-hot | Wings, fries, bold dishes |
| Chicken Shit | Herby, garlicky, savory | Very mild | Chicken, turkey, poultry, vegetables |
| Special Shit | See post | – | See post |
| No Shit | Salt-free blend | None | Low-sodium cooking |
What makes this blend different
Most all-purpose seasonings lean on salt and paprika as their base. This one leads with garlic and builds from there. Three tablespoons of granulated garlic is the foundation — more than any other ingredient — and two tablespoons of granulated onion reinforce it. That garlic-forward base is what gives Chicken Shit its distinctive flavor that works so well on poultry.
The herb combination — thyme, oregano, basil, and parsley — mirrors the classic herbs used in traditional poultry seasoning and roasted chicken recipes. Celery salt adds the subtle, almost savory-sweet depth that is hard to pin down but immediately recognizable. Turmeric brings a warm golden color and a very mild earthy undertone without adding any bitterness at the amounts used here.
What is in this blend?
This is the most complex seasoning in the Shit Seasoning series — fourteen ingredients compared to six or seven in the others. That complexity is what makes it taste specifically like chicken rather than just a generic all-purpose blend.
Granulated garlic and onion form the savory base, with garlic doing the heavy lifting as the single largest ingredient in the blend. Paprika adds warm color and mild smokiness. Kosher salt is the seasoning foundation, used more conservatively here than in most blends which makes it easier to cook with without oversalting.
Celery salt is the ingredient that makes this blend taste like poultry seasoning. It has a subtle, savory-sweet depth that is hard to identify on its own but immediately familiar when you smell roasted chicken. Thyme, oregano, basil, and parsley build the herb backbone — the same combination used in classic roasted chicken recipes for decades.
Turmeric contributes the golden color and a very mild earthiness without any bitterness at the small amount used. Ground mustard adds a barely-there tang that brightens the whole blend without drawing attention to itself. A small amount of sugar rounds out the garlic and helps create a caramelized crust when grilling or roasting at high heat. Optional cayenne adds a tiny amount of warmth — not enough to make it spicy, just enough to keep it from tasting flat.
How to use Chicken Shit Seasoning
Use about one tablespoon per pound of chicken as a general starting point:
| Cooking method | How to use it | Tips |
| Grilling | Coat chicken in oil, sprinkle generously, grill over medium-high heat | The sugar helps create char marks and a caramelized crust |
| Roasting | Rub under and over the skin for a whole chicken; coat pieces evenly | Add a pat of butter under the skin with the seasoning for extra flavor |
| Air frying | Lightly oil the chicken, season all sides, air fry at 400F | Works especially well on thighs and drumsticks |
| Smoking | Apply a generous rub the night before and refrigerate uncovered | Overnight resting deepens the flavor significantly |
| Slow cooker | Season the chicken before adding to the pot | Add 1 tsp to the cooking liquid too for deeper flavor throughout |
| Baking | Season and roast at 400-425F for golden, flavorful results | Broil for the last 2-3 minutes for a crispier skin |
Beyond chicken
Despite the name, this blend is not limited to poultry:
- Turkey — use as a dry rub before roasting; excellent under the skin
- Pork tenderloin and chops — the herbs complement pork beautifully
- Roasted potatoes — toss with oil and a generous sprinkle before roasting at 400F
- Roasted vegetables — especially good on cauliflower, broccoli, carrots, and zucchini
- Rice — stir a teaspoon into the cooking water for instant flavored rice
- Popcorn — a light sprinkle while warm makes a savory herby snack
- Eggs and breakfast skillets — a pinch of this in scrambled eggs is unexpectedly good
- Homemade croutons — toss bread cubes in oil and this seasoning before baking
How much to use
The kosher salt content in this blend is lower than most seasoning mixes, which makes it more forgiving and easier to layer. Start with one tablespoon per pound of chicken and adjust to taste. For vegetables, half a teaspoon per serving is a good starting point.
Because the salt level is relatively mild, you can season generously without worrying about oversalting — which is one of the things that makes this blend so easy to cook with.
Storage
Store in a half-pint mason jar with a tight lid, away from heat and moisture. At room temperature it keeps well for up to one year. The dried herbs will lose intensity over time — if the blend smells faint when you open the jar, it is time for a fresh batch.
Customize it
- More garlic — add an extra tablespoon of granulated garlic if you want an even more pronounced garlic flavor
- Smokier — substitute smoked paprika for the regular paprika
- Lower sodium — reduce the kosher salt to 1 teaspoon and omit the celery salt, replacing it with plain celery seed
- Salt-free — see the Copycat No Shit Salt-Free Seasoning for a version with no added sodium
- More heat — increase cayenne to 1/2 teaspoon or add 1/4 teaspoon of crushed red pepper flakes
- Extra herby — double the thyme and oregano for a more pronounced Mediterranean flavor
More blends in the Shit Seasoning series
- Copycat Bull Shit Seasoning — savory and balanced for everyday grilling
- Copycat Good Shit Seasoning — slightly sweeter and milder
- Copycat Aw Shit Seasoning — bold, spicy chili heat
- Copycat Special Shit Seasoning
- Copycat No Shit Salt-Free Seasoning — all the flavor, no added sodium
Frequently asked questions
What does Chicken Shit Seasoning taste like?
It is savory and herb-forward with a strong garlic and onion base, warm notes from thyme, oregano, and basil, a mild smokiness from paprika, and subtle depth from celery salt. The flavor is reminiscent of classic roasted chicken seasoning — familiar, comforting, and versatile. It is not spicy unless you add the optional cayenne.
Can I use this on beef or pork?
Yes. While the blend is built around poultry flavors, it works well on pork tenderloin, pork chops, and even ground beef. The garlic and herb profile is versatile enough to complement most proteins. It is less suited to beef steaks where a bolder, smokier rub like Bull Shit is a better match.
Is this blend gluten-free?
All of the individual spices and herbs in this blend are naturally gluten-free. If you have a sensitivity to cross-contamination, verify that your individual spice brands are processed in gluten-free facilities, as some commercial spices are processed on shared equipment.
Can I use this as a wet marinade?
Yes. Mix 2 tablespoons of the seasoning with 2 tablespoons of olive oil and 1 tablespoon of lemon juice or apple cider vinegar. Toss with chicken and marinate for at least 30 minutes or up to overnight in the refrigerator. The acid in the marinade helps tenderize the meat while the seasoning soaks in for deeper flavor.
What is celery salt and can I substitute it?
Celery salt is a blend of ground celery seed and salt. It has a subtle, slightly herby, savory flavor that is one of the signature notes in traditional poultry seasoning. If you do not have it, substitute 1 teaspoon of plain celery seed plus a small pinch of extra salt. The flavor will be very similar.
How is this different from regular poultry seasoning?
Traditional poultry seasoning is typically a simple blend of sage, thyme, rosemary, and marjoram with no salt. This blend is more complex — it adds garlic, onion, paprika, celery salt, sugar, and turmeric on top of the herb base, making it a complete seasoning you can use straight from the jar without adding anything else.
Can I make a large batch?
Yes. This recipe scales easily — double or triple the amounts and store in a larger jar. It keeps for up to one year in an airtight container, so making a big batch is practical if you cook chicken regularly.
Why is there sugar in this seasoning?
The two teaspoons of sugar serve two purposes. First, they balance the garlic and salt so the blend does not taste sharp or one-dimensional. Second, the sugar helps create a caramelized, slightly crispy exterior when grilling or roasting at high heat. It is a small amount and does not make the seasoning taste sweet.
Copycat Chicken Shit Seasoning Mix
Ingredients
- 3 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 2 teaspoons celery salt
- 2 teaspoons dried parsley
- 2 teaspoons sugar
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon turmeric
- ½ teaspoon ground mustard
- ¼ teaspoon cayenne pepper optional
Instructions
- Combine all ingredients in a bowl.
- Stir thoroughly until evenly mixed.
- Transfer to a clean half-pint jar.
- Store in a cool, dry location for up to 1 year.
- To Use
- Sprinkle on chicken before grilling, baking, smoking, or air frying.
- Use approximately 1 tablespoon per pound of chicken.
- Also excellent on turkey, pork, potatoes, vegetables, rice, and popcorn.
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