Snack

Chin Chin

Name: Chin Chin
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: nigerian, west_african
Ingredients: 500 g all-purpose flour; 100 g granulated sugar; 100 g unsalted butter melted; 2 pcs egg large; 60 ml milk; 1 tsp baking powder; 0.5 tsp nutmeg ground; 0.5 tsp salt; 1,000 ml vegetable oil for frying

Chin Chin is a popular West African snack, particularly enjoyed in Nigeria. These crunchy, sweet fried dough pieces are perfect for parties or as a simple treat with tea. They are lightly spiced with nutmeg and have a satisfying texture.

An original recipe by Forkin

Total time: 55 min
Serves: 6
Difficulty: Medium
Per serving: 681 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gall-purpose flour
100 ggranulated sugar
100 gunsalted butter, melted
2 pcsegg, large
60 mlmilk
1 tspbaking powder
0.5 tspnutmeg, ground
0.5 tspsalt
1,000 mlvegetable oil, for frying

Equipment

slotted spoon · pastry wheel · deep pot · paper towels · rolling pin · knife · whisk · small bowl · large mixing bowl

The method

Step by step

1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground nutmeg, and salt.
About 2 min
Cook’s note: Ensure all dry ingredients are well mixed before adding wet ingredients for even distribution.
2
Pour the melted unsalted butter into the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.
About 3 min
3
In a separate small bowl, whisk together the eggs and milk.
About 1 min
4
Gradually add the egg and milk mixture to the flour mixture, mixing until a stiff dough forms.
About 4 min
Cook’s note: If the dough is too dry, add a tiny bit more milk; if too wet, add a little more flour.
5
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
About 7 min
Cook’s note: Do not over-knead, as this can make the chin chin tough.
6
Divide the dough into 3-4 portions to make it easier to work with.
About 1 min
7
Take one portion of dough and roll it out on a lightly floured surface to a thickness of about 3mm (1/8 inch).
About 3 min
Cook’s note: Aim for an even thickness so the chin chin cooks uniformly.
8
Using a knife or a pastry wheel, cut the rolled dough into small squares, rectangles, or diamond shapes.
About 5 min
Cook’s note: You can cut them into any desired shape, but keep them small for optimal crispiness.
9
Repeat the rolling and cutting process with the remaining dough portions.
About 5 min
10
Heat the vegetable oil in a deep pot or large frying pan over medium heat to about 170-180°C (340-350°F).
About 5 min
Cook’s note: Test the oil temperature by dropping a small piece of dough in; it should sizzle and float to the top quickly.
11
Fry the chin chin in batches, making sure not to overcrowd the pot, until golden brown and crispy.
About 15 min
Cook’s note: Stir occasionally to ensure even browning. Frying in batches helps maintain oil temperature.
12
Remove the fried chin chin with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
About 2 min
13
Allow to cool completely before serving.
Cook’s note: Chin chin will crisp up further as they cool.

Per serving

Nutrition

54%Score

Calories: 681.4kcal
Protein: 11g
Carbs: 81g
Fat: 34.7g
Fibre: 2.3g
Sugar: 17.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled chin chin in an airtight container at room temperature.