Nigerian Chin Chin
Delight in the irresistible crunch of Nigerian Chin Chin, a beloved West African snack that's perfect for any occasion! This bite-sized fried treat combines pantry staples like all-purpose flour, sugar, and nutmeg to create a subtly sweet and aromatic dough, which is then expertly fried to golden perfection. With its crisp texture and rich, buttery flavor, Chin Chin is a must-try recipe that’s easy to prepare and wonderfully satisfying. Whether enjoyed as a snack, party appetizer, or giftable treat, this homemade Chin Chin is sure to impress. Serve it fresh or store it in an airtight container for a long-lasting taste of Nigeria's culinary heritage! Perfect for fans of quick and delicious fried snacks, this recipe is a crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 100 grams granulated sugar
- 100 grams unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 pieces large eggs
- 120 milliliters evaporated milk or water
- 1000 milliliters vegetable oil (for frying)
Instructions
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and nutmeg until well combined.
Add the butter to the flour mixture. Using your fingertips, mix the butter into the flour until you achieve a crumbly texture.
In a separate bowl, lightly whisk the eggs and then add the evaporated milk or water. Mix well.
Pour the egg and milk mixture into the flour mixture. Stir to combine and form a dough.
Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Cover the dough with a clean kitchen towel and let it rest for about 10 minutes.
After resting, use a rolling pin to roll out the dough to about 1/4 inch thickness.
Using a sharp knife or a pizza cutter, cut the dough into small bite-sized squares or rectangles.
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches about 350°F (175°C).
Carefully add the cut dough pieces in batches to the hot oil. Fry until golden brown and crispy, about 4 to 5 minutes, stirring occasionally to ensure even cooking.
Remove the chin chin from the oil using a slotted spoon and drain on a paper towel-lined plate.
Repeat the frying process with the remaining dough pieces.
Allow the chin chin to cool completely before serving. Store any leftovers in an airtight container to maintain freshness.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 14.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
