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!