Nigerian Chin Chin

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 1

   In a large bowl, combine the sifted flour, sugar, nutmeg, baking powder (if using), and salt. Whisk to distribute evenly.

   ⏱️ 5 minutes
2. 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. 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. 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. 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. 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. 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. 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. 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. 10

    Once completely cooled, store the chin chin in an airtight container at room temperature. They will remain crunchy for several weeks.

    ⏱️ 1 minute

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving