Sauces & Condiments
Creating McCormick chicken seasoning at home is simpler than you might think, and the results are worth every tablespoon. This homemade blend delivers that familiar, bold flavor profile—just like the jarred version—without the additives, and it keeps perfectly in your pantry for months.
The key lies in balancing classic spices like paprika, garlic powder, and onion powder with just the right amount of salt and celery salt for that signature tangy depth.
This dry spice blend transforms ordinary chicken into something extraordinary, whether you're grilling, baking, or pan-searing. The beauty of making it yourself is control—adjust the heat level to your preference or add a pinch of extra celery salt for that classic "chicken seasoning" kick.
It’s a game-changer for anyone who loves restaurant-quality flavor without the convenience of store-bought blends.
What makes this blend so versatile is its ability to elevate any chicken dish while keeping prep simple. Just mix the spices in a bowl, store them in an airtight container, and sprinkle generously over your protein before cooking.
The result? Juicy, flavorful chicken with a crust that’s impossible to resist. This is the kind of seasoning that turns a simple weeknight meal into something memorable.
Once you make this blend, you’ll never go back to the store-bought version. It’s perfect for grilling, roasting, or even seasoning chicken breasts for a quick weeknight dinner. Let’s get started—your taste buds will thank you.
Ingredients for mccormick chicken seasoning
Nine simple spices transform chicken into restaurant-quality flavor—just like McCormick's jarred version.
| Ingredient | Amount | Notes |
|---|---|---|
| Paprika 🌶️ | 2 tbsp | Smoked or sweet variety preferred |
| Garlic Powder 🧄 | 1 ½ tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 ½ tbsp | Diamond Crystal preferred |
| Salt 🧂 | 1 ½ tbsp | Diamond Crystal kosher salt |
| Celery Salt 🌿 | 1 tbsp | For signature tangy depth |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground for best flavor |
| Ground Thyme 🍃 | 1 tsp | Dried preferred for consistency |
| Ground Marjoram 🌿 | 1 tsp | Sweet marjoram preferred |
| Ground Ginger 🌶️ | ½ tsp | For subtle warmth |
| Ground Mustard 🌶️ | ½ tsp | Dry mustard powder |
The paprika and celery salt are the heart of this blend—Penzeys or bulk bins at Whole Foods have the best quality. For garlic powder, McCormick brand is a solid match to their jarred seasoning, but if you want to go premium, frontiercoop's freshly ground spices make a noticeable difference. The Diamond Crystal kosher salt is key here—it dissolves better than table salt and gives you that clean, bright flavor. If you're using pre-ground spices, check the expiration date; anything over 6 months old loses potency fast.
No smoked paprika? Sweet paprika plus a pinch of liquid smoke gets you close. Short on celery salt? Substitute regular salt plus a dash of dried celery flakes—it's not identical, but works in a pinch. Want to dial up the heat? Add a quarter teaspoon cayenne pepper. The mustard powder might seem odd, but it adds that subtle tang that makes this blend so addictive. Trader Joe's sells a good dry mustard powder if you don't have it on hand. For the thyme and marjoram, if you can only find one, marjoram has a slightly sweeter profile that works well on its own.
Store this blend in an airtight glass jar in a cool, dark place—it'll keep for up to 12 months. I like to make a big batch and keep it in my pantry for quick weeknight meals. The spices get even better after a few weeks as the flavors meld together. For extra convenience, portion it into small jars or resealable bags so you always have it ready when you need it. This blend transforms everything from grilled chicken to baked chicken thighs—just sprinkle generously before cooking.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this blend—just shake, sprinkle, and let the paprika’s warmth do the work. No measuring cups, no fuss, and honestly? It’s the kind of recipe that makes me feel like I’ve outsmarted takeout.
- Salty-Sweet Crunch: That celery salt might sound weird, but trust me—it’s the secret behind the addictive crispy texture. The garlic and onion powders hit just right, like a cozy hug for your taste buds that somehow tastes better than store-bought.
- Game for Any Meal: Slap this on grilled chicken for summer BBQs, toss it in a pan for quick stir-fries, or even dust it over roasted potatoes. Between us, I’ve used it for everything from weeknight dinners to potluck leftovers, and no one’s ever asked what I’m doing.
- Leftovers That Still Shine: Make a big batch, store it in a jar, and thank me later. This stuff keeps forever, and the flavor doesn’t fade—perfect for when you’re too tired to season fresh or just want to keep your wallet happy without sacrificing taste.
Step-by-step instructions for homemade chicken seasoning blend
This blend delivers restaurant-quality depth with just 10 simple ingredients—perfect for crispy skin and juicy meat.
Measure All Ingredients Precisely
Gather a medium bowl and all your measured ingredients. I always use a clean, dry bowl to avoid any moisture contamination that could affect the seasoning's intensity. For the paprika, I prefer using a small spoon to scoop directly from the container—this ensures you get exactly 2 tablespoons of that vibrant, slightly smoky color. The garlic powder and onion powder should be measured using a level tablespoon, tapping gently to remove any excess from the rim.
Here's where it gets important: the 1.5 tablespoons of salt and 1 tablespoon of celery salt are the flavor anchors of this blend. I like to measure these first since they form the base of the flavor profile. The celery salt adds that distinctive tangy depth that sets this blend apart from ordinary chicken seasonings. Don't skip this step—precise measurements ensure consistent, professional-quality results every time.
Combine Dry Ingredients Thoroughly
Add all your measured ingredients to the bowl in this order: paprika, garlic powder, onion powder, salt, celery salt, ground black pepper, ground thyme, ground marjoram, ground ginger, and ground mustard. I've found this sequence works best because it prevents the lighter spices from floating away when we mix. Using a whisk is ideal here—it creates a fine, even distribution that prevents any clumping of the ground spices.
Whisk vigorously for about 2 minutes until the blend looks completely uniform with no visible streaks of individual spices. This thorough mixing ensures every pinch of your homemade seasoning delivers the same bold flavor profile. I like to give the bowl a gentle tap on the counter every few strokes to help break up any potential clumps in the paprika or mustard powder. The final blend should look like a fine, reddish-brown powder with a slightly granular texture.
Store Properly for Maximum Freshness
Transfer your freshly mixed seasoning to an airtight container—glass jars with tight-sealing lids work best for preserving flavor. I always use a fine-mesh strainer when transferring to remove any accidental clumps that might have formed during mixing. Tap the jar gently on the counter to help settle the seasoning evenly. The blend should fill the container to about ¾ capacity, leaving some room for the spices to settle naturally over time.
Label your container clearly with the contents and date—this homemade blend keeps its peak flavor for up to 6 months when stored in a cool, dark place. The paprika and celery salt are particularly sensitive to light, so keeping it away from direct sunlight preserves that signature tangy, smoky depth. For best results, I recommend using this blend within 3 months for maximum flavor impact on your chicken dishes.
Test and Adjust Your Seasoning
Before using your homemade blend on a full recipe, I recommend testing it on a small batch of chicken—perhaps just 1 chicken breast or 4 chicken tenders. This lets you taste the balance of flavors and make any necessary adjustments. Cook the chicken as you normally would, then taste the finished product. The seasoning should deliver a perfect harmony of smoky paprika, savory garlic and onion, with just the right amount of celery salt tang and peppery heat.
If you find the blend needs more depth, you can add a pinch more of the 1.5 tablespoons of salt or 1 tablespoon of ground black pepper next time. For a more complex flavor profile, consider adding a tiny pinch of cayenne pepper to future batches. The key is to start with the measured amounts and adjust based on your personal taste preferences. Once you've perfected your blend, you'll have a versatile seasoning that elevates everything from grilled chicken to baked chicken thighs.
Pro Tips For Making Mccormick Chicken Seasoning
- TOAST THE PAPRIKA: Heat your paprika in a dry skillet for 30 seconds—just until you smell that deep, nutty aroma. I learned this the hard way after making a batch that tasted flat; the raw paprika lacks the complexity you want. (Yes, even if you’re impatient like me, don’t skip this.)
- SIFT THE DRY MIX: Use a fine-mesh sieve to blend your garlic powder, onion powder, and celery salt before adding salt—this prevents clumping and ensures even distribution. I used to just stir with a fork, and half the time, I’d end up with uneven pockets of seasoning. (Your future self will thank you.)
- SALTY FIRST, THEN BALANCE: Start with the full salt measurement, then adjust the celery salt last—it’s the most potent. I once overdid the celery salt and ruined a batch; now I taste as I go. (Pro tip: a pinch of celery salt goes a long way.)
- STORE IN AIRLESS CONTAINER: Press the seasoning mix into a small jar or vacuum-sealed bag to maximize shelf life—this keeps moisture out and prevents the paprika from turning dull. I used to leave it in a loose container, and within weeks, the garlic powder lost its punch. (Does it look weird? Yes. Does it work? Every single time.)
Serving suggestions for this dish
Grilled Chicken Masterpiece
This seasoning transforms simple grilled chicken into a restaurant-worthy dish. Brush 1 tablespoon olive oil on boneless, skinless breasts or thighs, then sprinkle with 1 teaspoon of our blend per pound of meat.
For extra crispiness, marinate the chicken for 30 minutes before grilling over medium-high heat for 6-7 minutes per side. The paprika and celery salt create a beautiful caramelized crust that locks in juices. 🔥
Baked Chicken Thighs
Baking chicken thighs with this seasoning yields melt-in-your-mouth results. Toss 4-6 thighs with 1.5 tablespoons of blend and 1 tablespoon olive oil, then bake at 400°F for 25-30 minutes until internal temp reaches 165°F.
The thyme and marjoram infuse the meat with earthy aroma, while the celery salt adds that signature tang. For extra flavor, add ½ cup chicken broth to the baking pan.
Chicken Fried Chicken
This blend is perfect for crispy, Southern-style fried chicken. Toss 1.5 tablespoons of seasoning with 1 cup buttermilk and 1 egg, then coat chicken pieces before frying in 350°F oil for 12-15 minutes.
The celery salt and mustard powder create that classic tangy crunch. For extra crunch, double-dredge in seasoned flour before frying. Serve with honey butter for dipping. 🍗
Seasoned Chicken Broth
Elevate your chicken broth with this blend for instant flavor depth. Simmer 1 tablespoon of seasoning with 4 cups broth for 10 minutes, then strain. Use this enhanced broth for soups, rice dishes, or as a base for sauces.
The garlic and onion powders add savory notes, while the celery salt provides that classic "chickeny" taste. Store in the fridge for up to 5 days or freeze for 3 months.
Stuffed Chicken Breast
Create showstopping stuffed chicken breasts by mixing 1 teaspoon of our blend with ¼ cup cream cheese and 2 tablespoons chopped herbs. Stuff into butterflied chicken breasts, then bake at 375°F for 25-30 minutes.
The seasoning's complexity shines through the creamy filling. For extra presentation, top with a sprinkle of additional blend before serving. This works beautifully with spinach or sun-dried tomato fillings.
Seasoning for Chicken Wings
Turn ordinary wings into game-day favorites by tossing them with 1.5 tablespoons of blend and 1 tablespoon olive oil. Bake at 425°F for 40-45 minutes, flipping halfway. For extra heat, add ½ teaspoon cayenne pepper to the blend.
Serve with celery sticks and ranch or blue cheese dressing. The celery salt in the seasoning pairs perfectly with the coolness of the dipping sauce. 🍽️
Nutrition facts
Frequently asked questions
What's the best way to store homemade chicken seasoning?
Keep your blend in an airtight glass container in a cool, dark place—it'll stay fresh for up to 6 months. Light-sensitive spices like paprika and celery salt need protection from sunlight to preserve their vibrant flavors. For convenience, portion into small jars so you always have it ready for quick meals.
Can I make this seasoning without celery salt?
Yes, but you'll lose that signature tangy depth. Substitute with 1 tablespoon regular salt plus 1 teaspoon dried celery flakes for a close approximation. The celery salt is what gives this blend its classic "chicken seasoning" profile—don't skip it if you want that authentic flavor.
How much seasoning should I use per pound of chicken?
Start with 1 teaspoon per pound of chicken for grilling or baking. For fried chicken, increase to 1.5 teaspoons per pound since the coating gets lost during frying. Always taste and adjust—some cuts like thighs can handle more seasoning than breasts.
Will this blend work for other meats besides chicken?
It works beautifully on turkey, pork chops, and even fish like tilapia. For beef, reduce the celery salt to ½ teaspoon since beef has a stronger natural flavor. The garlic and onion powders make this versatile for almost any protein.
Why does my homemade blend look clumpy?
Clumping happens when spices absorb moisture. Store your blend in a completely dry container and use a whisk to break up any clumps before mixing. For extra protection, add a ¼ teaspoon baking soda to the blend—it helps absorb moisture and keeps spices fresh longer.