I’m going to demonstrate how to make a Nigerian Chin Chin recipe for you in this post, so you can make for your family. It’s the holiday season and if you’re looking for what snacks you can make for the kids that will soon be out of school for the holiday, this chin chin recipe should be on your “to-do list” snack to make. You can make it and add it to the hamper gift you want to give to your friends. Are you looking for a side business? this chin chin recipe is all you need, you can make it, pack and sell it to your colleagues at work or on campus. Chin chin is good as part of small chop for occasions. You don’t need to order before you can get or make chin chin for any occasion or to eat the delicious chin chin you’re craving for, and you know what’s good about it? you make it in the comfort of your home and know what’s in what you’re eating. Let’s get started.
You might want to try;
- 3 2/3 Cups All-Purpose Flour (more for dusting and kneading)
- 1/2 Cup Milk (your choice)
- 2/3 Cup Granulate Sugar (adjust to your liking) (plus 2 tablespoons)
- 10 Tablespoons Cold Butter (1/2 cup +2 Tablespoons)
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Grated Nutmeg
- 1/2 Teaspoon Salt
- 2 Eggs
- Oil for frying
In a large bowl, Sift flour, baking powder, nutmeg, salt, and sugar.
Cut butter into chunks, drop the butter into the flour mixture and mix to form crumbs. It is okay to have small butter like a ball in the crumbs.
Pour eggs (crack eggs into a small bowl to prevent egg shells from dropping into the mixture) and milk (your choice) into the flour mixture and mix to form a dough ball. Sprinkle flour on a worktop and transfer the dough and knead for a few minutes, don't over-knead but it shouldn't be sticky.
Cover with a plastic wrap and set aside (or refrigerate) for 30 minutes.
I cut the dough into five balls (I worked on each ball one at a time). So, depending on the size of your pot or fryer cut the dough into the part that when you roll out and cut you can fry that portion at a time and make sure you wrap up the remaining dough.
Roll out each dough, make sure it is thin (don't forget to wrap the rest of the dough). Cut into any shape you choose. I cut the dough into strips before cutting it into bite-size. sorry I forget to take pictures of the tiny bite-size.
Heat the oil in a pot or fryer to about 300-325 degrees F. If you don't have a thermometer drop one dough and if it floats immediately you can fry the first batch. If the oil is too hot the chin chin will turn dark immediately you drop inside the oil and you don't want that.
Drop the dough into the oil and fry. When it is light golden brown (you don't want it to be too brown because the color gets darker after it has been taken out of the oil)
Remove the chin chin and drain on the paper towel-lined pan.Continue the rolling out, cutting and frying until you exhaust all the dough.
Let it cool down completely and store in an airtight container.
You can use fresh, evaporated, or powdered milk but you will need to mix the milk with water to give you the quantity you will need for the recipe. Adjust the sugar to your liking.
Do not over knead the dough because you don't want your chin chin to be too hard, and feel like you're eating stone (too crunchy) when eating it.
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