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Nigerian Chin Chin
A popular Nigerian party snack, these sweet, crunchy fried pastries are addictive and perfect for sharing.
🧂 Ainekset
- 500 g All-purpose flour
- 100 g Granulated sugar
- 100 g Unsalted butter
- 2 Eggs
- 1/2 tsp Ground nutmeg
- 1 tsp Baking powder
- 1/4 tsp Salt
- as needed for frying Vegetable oil
👨🍳 Ohjeet
- 1
In a large bowl, combine the sifted flour, sugar, nutmeg, baking powder (if using), and salt. Whisk to distribute evenly.
⏱️ 5 minutes - 2
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. There should be no large lumps of butter remaining.
⏱️ 5 minutes - 3
In a separate small bowl, lightly whisk the eggs. Add the whisked eggs to the flour and butter mixture. Mix with a fork or your hands until the dough just starts to come together. Be careful not to overmix.
⏱️ 5 minutes - 4
Turn the dough out onto a lightly floured surface. Knead gently for about 2-3 minutes until it forms a smooth, cohesive ball. The dough should be firm but pliable. If it's too dry, add a teaspoon of water; if too sticky, a dusting of flour.
⏱️ 3 minutes - 5
Divide the dough into 2-3 portions for easier handling. Roll out each portion on a lightly floured surface to about 1/4-inch (0.6 cm) thickness. Aim for an even thickness for consistent frying.
⏱️ 7 minutes - 6
Cut the rolled dough into strips approximately 1/2-inch (1.2 cm) wide and 2-3 inches (5-7 cm) long. You can also cut them into small squares or diamonds.
⏱️ 5 minutes - 7
Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven over medium-low heat. The oil should reach approximately 160-170°C (320-340°F). If you don't have a thermometer, a small piece of dough should sizzle gently and rise to the surface slowly.
- 8
Carefully add the cut chin chin pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 8-12 minutes, stirring occasionally, until they are a deep golden brown and feel firm to the touch. Adjust heat as needed to maintain the oil temperature.
⏱️ 8-12 minutes - 9
Using a slotted spoon or spider strainer, remove the fried chin chin from the oil and transfer them to a wire rack set over a baking sheet to drain and cool completely. They will continue to crisp up as they cool.
⏱️ 5 minutes - 10
Once completely cooled, store the chin chin in an airtight container at room temperature. They will remain crunchy for several weeks.
⏱️ 1 minute
💡 Ammattilaisvinkit
- ✓Ensure all chin chin pieces are uniform in size and thickness for even frying.
- ✓Fry at a consistent medium-low heat (160-170°C / 320-340°F) to achieve a deep golden color and a very crunchy texture without burning.
- ✓Allow the chin chin to cool completely before storing in an airtight container to maintain crispness. Properly stored, they can last for several weeks.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add desiccated coconut to the dry ingredients for a coconut flavor.
- For extra crunch, roll the dough slightly thinner or fry for a minute or two longer, ensuring not to burn.