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traditional Nigerian Chin Chin

Nigerian Chin Chin Recipe

Nigerian Chin Chin is a deliciously crunchy and golden Nigerian snack made with flour, butter, sugar, egg, evaporated milk and nutmeg. Cut into bite-sized pieces and fried until crisp, it is perfect for parties, celebrations, Christmas, or simply enjoying with a cup of tea or your favourite drink.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, snacks
Cuisine African/Nigerian
Servings 6 People
Calories 500 kcal

Equipment

  • 1 Large Mixing
  • 1 Bowl
  • 1 Wooden Spoon
  • 1 Sharp Knife
  • 1 Pizza Cutter
  • 1 Rolling Pin
  • 1 Deep Heavy-Based Pot
  • 1 Slotted Spoon
  • 1 Wide Tray or Metal Sieve
  • 1 Kitchen Thermometer - (Optional)

Ingredients
  

  • 400 g All-Purpose Flour
  • 100 g Softened Unsalted Butter or Margarine
  • 114 g Granulated Sugar
  • 1 Large Egg
  • 60 ml Evaporated Milk
  • ½ Teaspoon Salt
  • ½ Teaspoon Freshly Grated Nutmeg
  • Vegetable Oil -As Needed
  • Extra Flour For Dusting

Instructions
 

🥚 Prepare The Wet Ingredients

  • Crack the egg into a small bowl.
  • Add the evaporated milk.
  • Whisk gently until the mixture is evenly combined.
  • Set aside while you prepare the dry ingredients.

🌾 Combine The Dry Ingredients

  • Add the flour to a large mixing bowl.
  • Stir in the sugar, salt and freshly grated nutmeg.
  • Mix thoroughly so the salt, sugar and nutmeg are evenly distributed.
  • This stage is important because it prevents concentrated pockets of seasoning in your Nigerian Chin Chin.

🧈 Rub In The Butter

  • Add the softened butter or margarine to the flour mixture.
  • Use your fingertips to rub the fat into the flour.
  • Continue until the mixture resembles coarse breadcrumbs.
  • Do not leave large lumps of butter behind.

🥛 Add The Wet Mixture

  • Make a well in the centre of the flour mixture.
  • Pour in the egg-and-milk mixture.
  • Use a wooden spoon or your hands to combine everything.
  • Work the mixture gently until a firm, pliable dough forms.
  • If it feels excessively dry, add a tiny amount of milk or water.
  • If it feels sticky, add flour one tablespoon at a time.

🤲 Bring the Dough Together

  • Transfer the dough to a lightly floured work surface.
  • Knead gently just until smooth.
  • Avoid excessive kneading because overworked dough can produce tougher Nigerian Chin Chin.
  • The finished dough should feel firm but easy to roll.

📏 Roll The Dough Evenly

  • Divide the dough into two or three manageable portions.
  • Roll each portion to approximately 6mm thick.
  • Keep the thickness as even as possible.
  • Remember that thinner dough generally produces a crunchier result, while slightly thicker pieces can have a firmer bite.

🔪 Cut Into Small Pieces

  • Use a sharp knife or pizza cutter to cut the dough into small squares or rectangles.
  • Aim for relatively similar sizes so the pieces cook evenly.
  • Lightly dust the pieces with flour if they begin sticking together.
  • Shake off excess flour before frying to help reduce oil foaming.

🔥 Heat The Oil

  • Pour enough vegetable oil into a deep pot for the pieces to move freely.
  • Heat over medium heat until the oil reaches approximately 175°C.
  • If you do not have a thermometer, drop in a tiny piece of dough.
  • It should immediately sizzle gently without turning dark too quickly.
  • Oil that is too hot can brown the outside before the centre becomes properly crisp.

🍪 Fry In Small Batches

  • Carefully add a small batch of cut dough to the hot oil.
  • Do not overcrowd the pot.
  • Stir gently after the pieces have had a few moments to begin setting.
  • Continue frying until the pieces become evenly golden brown.
  • Depending on their size and oil temperature, this can take several minutes.
  • Repeat until all the dough has been fried.

🧺 Drain And Cool Completely

  • Remove the fried pieces with a slotted spoon.
  • Transfer them to a paper-lined tray or wide metal sieve.
  • Allow excess oil to drain.
  • Most importantly, allow the Nigerian Chin Chin to cool completely before storing.
  • The pieces become noticeably crunchier as they cool.

Notes

  • For Extra Crunch: Roll the dough evenly and avoid making it too thick for a crispier texture.
  • Control the Oil: Keep the oil at a steady medium heat. If it is too hot, the Chin Chin can brown quickly on the outside while remaining undercooked inside.
  • Fry In Batches: Avoid overcrowding the pot, as this can lower the oil temperature and make the Chin Chin greasy.
  • Cool Completely: Allow the fried Nigerian Chin Chin to cool completely before storing. It becomes crunchier as it cools.
  • Storage: Store in a clean, dry, airtight container at room temperature to maintain its crunchy texture.
Keyword Nigerian Chin Chin