Nigerian
Chin Chin
Chin chin is a beloved Nigerian fried snack, crisp and lightly sweet with the warm scent of nutmeg. This small-batch version makes crunchy golden bites just right for sharing with tea or a cold drink.
Watch it madeSisi Jemimah's Recipes · 6:34
Ingredients
- All-purpose flour1 cup
- Granulated sugar3 tbsp
- Powdered milk1 tbsp
- Ground nutmeg1/4 tsp
- Salt1 pinch
- Margarine or butter2 tbsp
- Water or evaporated milk3 to 4 tbsp
- Vegetable oil2 cups, for deep-frying
Method
- Sift the flour into a bowl and mix in the sugar, powdered milk, nutmeg, and salt.
- Rub the margarine into the flour mixture with your fingertips until it looks like fine breadcrumbs.
- Add the water or evaporated milk 1 tablespoon at a time and mix until a firm, smooth dough forms.
- Knead the dough lightly for 2 minutes, then cover and rest it for 10 minutes.
- Roll the dough on a lightly floured surface to about 1/4 inch thick.
- Cut the dough into small squares or short strips and separate the pieces so they do not stick together.
- Heat the vegetable oil in a deep pot over medium heat until a small piece of dough dropped in sizzles and rises steadily.
- Fry the chin chin in small batches, stirring often, until evenly golden brown and crisp.
- Lift out with a slotted spoon and drain on paper towels or a metal sieve.
- Let the chin chin cool completely before serving, as it becomes crunchier as it cools.
Common questions
Can I substitute butter for margarine in Chin Chin, and will it change the texture?
Yes. Butter gives a richer flavor and slightly more tender crumb, while margarine usually produces a firmer, more classic crunch. Use the same amount. If using butter, chill the dough briefly if it feels too soft.
How long does it take to make Chin Chin from start to finish?
Plan for about 45 to 60 minutes total. Mixing and rolling take 20 to 25 minutes, resting 10 minutes, and frying 15 to 20 minutes depending on batch size. Let it cool fully before serving for the best crunch.
Why is my Chin Chin turning out too hard, oily, or not crunchy enough?
Too much liquid makes it hard and dense; too much flour can make it dry and crumbly. Oil that is too cool causes oily Chin Chin, while oil that is too hot browns the outside before the inside crisps.
How should I store Chin Chin so it stays crisp?
Cool it completely first, then store in an airtight container at room temperature for up to 1 to 2 weeks. If it softens, spread it on a tray and warm in a low oven for a few minutes to re-crisp.
What’s the best way to serve Chin Chin, and can I make it ahead?
Serve it as a snack with tea, coffee, or chilled drinks, or offer it alongside other party snacks. It keeps well, so you can make it a few days ahead and store it airtight until needed.