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.
-
Enjoy!
Note:
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.
Don’t forget to subscribe to the Aliyahsrecipesandtips newsletter for free and receive the new post notifications right into your inbox.
If you try any of my recipes, please feel free to rate and leave your thought. Also, I will love to see what you come up with please tag me on social media #aliyahrecipes
Stalk me on social media:
hi
Nice one, but plsease what if I want to make two paints of flour it will produce how many paint bucket of chin chin? Then how many butter and eggs
Hello Felicia,
I’m not familiar with the quantity in paint, what I’d say is to measure it.
Check how many cups of flour are in the paint, I don’t have one I’d have love to measure and convert it for you.
Once you know how many cups of flour you’re working with you can multiply the butter, eggs, or sugar which can be adjusted to how sweet you want it.
Good luck!
Aliya it so wonderful seeing this chin chin
Thank you!
It so amazing seeing this
Thank you, Halima.
Thanks for sharing the recipe ,i hvae a qn what ingredients do i put to make them soft and crunchy without consuming alot of cooking oil if am to bake like 24 kgs ?
Hello Dian,
It is butter, depending on how you want it. More butter makes it soft less makes it crunchy!
Allowing your oil to get hot about 350 degree is okay, you want throw in a few pieces of the dough to see how hot the oil is before you start frying.
Looking yummy. Pls what if I’m using powdered milk, what quantity amount to one tin milk? Thanks.
Thank you, Jewel.
You can use 1/4-1/2 cup of powdered milk, add water to give you the required quantity.
Can I melt my butter before adding it to the dough?
You can but I recommend you don’t
Pls I need ingredients for 2 kilogram of flour for chin chin that will be crunchy
2 kg of flour will be 16 cups. Multiply the ingredients. This is crunchy but if you want it really crunchy just reduce the butter quantity.
I’d like to make them bigger in size instead of tiny bits. Will they still fry the same and be cooked inside??
Looking delicious I must say.
Yes, it will…
Thanks for stopping by.
My dough turned out too drawy…its not thick at all and my flour is finished. Pls what do I do??
Hello Nenye,
If what you need to thicken it is not too much use cornflour but if you need a lot get more flour to complete it.
My dough is sticky why is that so and what can I do
Hi SUccess,
It shouldn’t be but if it happens due to incorrect measurement add a little bit of liquid at a time until you get the texture.
Please let me know if you need more help.
Thanks.
I wanted to make big quantity like 2kg how many eggs can I put plus the milk quantity. Kindly give me the measurements looks delicious
Hi Florence,
2kg of flour is 16 cups Just multiply the ingredients for instance for the eggs it will be 8.
Hope this helps!
Hello,
Thanks for sharing the recipe. I wanted to know if it would be possible to skip the milk and eggs to make the recipe vegan/veg? How thick do you make the dough sheet?
Hi Ajmal,
Almond milk could be used and you can skip (the texture might slightly differ) the eggs and use extra butter not too much though.
The dough is not too thick and not sticky.
This is amazing…. But please why did you put the dough in the fridge?
Thank you!
Placing the dough in the fridge helps to relax the gluten and work with it the dough easily.
Wow, my favourite. is like i should start picking it from here. weldon. great work
Wow…
Okay, let me know how it turns out. Thanks for stopping by.