Chin Chin
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store cooled chin chin in an airtight container at room temperature.
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