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Nigerian Chin Chin is a popular West African snack known for its crunchy, buttery texture and slightly sweet flavor. These bite-sized fried dough pieces are similar to shortbread cookies but crispier! Perfect for snacking, festive celebrations, or pairing with tea, this Nigerian Chin Chin recipe is easy to make and can be customized to your preferred crunch level—light and golden or deep brown and extra crispy!
Crispy, Buttery & Perfectly Sweet!
Why You’ll Love This Nigerian Chin Chin Recipe
Perfectly Crunchy & Buttery – Every bite has the ideal balance of crispiness and sweetness, with a delicious buttery flavor that keeps you coming back for more!
100% Homemade & Fresh – No preservatives or artificial flavors, just simple, wholesome ingredients that give it that authentic taste you won’t find in store-bought versions.
Easy to Customize – Want your Chin Chin softer or crunchier? You’re in control! Adjust the ingredients and frying time to get the perfect texture that suits your taste.
Stays Fresh for Weeks – Chin Chin has a long shelf life when stored properly. Just keep it in an airtight container, and you’ll have a tasty snack ready anytime!
Great for Holidays & Gatherings – A must-have at Nigerian celebrations, holidays, and family get-togethers! It’s the perfect snack to share with loved ones over tea, coffee, or on its own.
This classic treat is crunchy, sweet, and totally addictive! Are you ready to make your own batch of homemade Chin Chin?
Nigerian Chin Chin Ingredients You’ll Need 🛒
For the Dough:
3 cups all-purpose flour (sifted) – The base of the dough.
2 tablespoons unsalted butter (cubed) – Adds a rich, buttery flavor.
1 cup sugar – For just the right amount of sweetness.
2 large egg – Helps bind the dough and adds structure.
1 can evaporated milk (Peak milk or any milk of choice) – Enhances richness.
1 tablespoon baking powder – Helps the dough puff slightly when fried.
½ teaspoon salt – Balances the flavors.
½ teaspoon nutmeg – Traditional spice that adds a warm, aromatic flavor.
1 tablespoon cornstarch (optional, for extra crunch) – Helps create an even crispier texture.
Water (as needed, to adjust dough consistency).
For Frying:
Sunflower or vegetable oil – For deep frying.
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
✅ Sift the flour into a large mixing bowl.
✅ Add cornstarch (if using), sugar, salt, baking powder, and nutmeg.
✅ Whisk all dry ingredients together until evenly combined.
Pro Tip: Sifting the flour helps prevent lumps and makes the dough smooth!
Step 2: Incorporate the Butter
✅ Cut the butter into small cubes and add it to the flour mixture.
✅ Use your hands to rub the butter into the flour until the mixture looks crumbly.
Why This Step Matters? The butter gives Chin Chin its buttery, rich texture!
Step 3: Mix the Wet Ingredients & Form Dough
✅ Crack the egg into the flour mixture.
✅ Add the evaporated milk and mix well using a spoon or your hands.
✅ Gradually add small amounts of water (if needed) to form a soft but firm dough.
✅ Knead the dough for 2-3 minutes until smooth but not sticky.
Pro Tip: A soft, non-sticky dough makes the perfect crispy Chin Chin.
Step 4: Roll & Cut the Dough
✅ Transfer the dough to a clean, dry work surface (no need to dust with flour if dough is well-kneaded).
✅ Divide the dough into two portions for easy handling.
✅ Roll out the first portion into a thin, even layer using a rolling pin.
✅ Using a pizza cutter or knife, cut the dough into small squares or strips (traditional Chin Chin shape).
Want Extra Crunch? Roll the dough extra thin before cutting!
Step 5: Fry the Chin Chin
✅ Heat oil in a deep frying pan over medium heat.
✅ Test the oil by dropping one piece of dough in—if it sizzles and rises to the top, the oil is ready.
✅ Gently drop the cut dough pieces into the hot oil, frying in batches.
✅ Stir frequently to ensure even cooking and prevent sticking.
✅ Fry until golden brown for a softer crunch, or deep brown for extra crispy texture.
✅ Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Pro Tip: Stir constantly while frying to prevent Chin Chin from clumping together.
Step 6: Cool, Serve & Store
✅ Allow the Chin Chin to cool completely before storing.
✅ Store in an airtight container for up to 2 weeks to maintain crispiness.
✅ Serve and enjoy as a snack with tea, coffee, or cold beverages!
Want Extra Sweetness? Dust with powdered sugar before serving!
Perfect Pair With ☕🍵
🍵 Nigerian Zobo Drink (Hibiscus Tea) – A refreshing, tangy contrast to sweet Chin Chin.
☕ Hot Chocolate or Coffee – Dunking Chin Chin in a warm drink = perfection!
🥤 Chapman Cocktail (Nigerian Mocktail) – A citrusy, fizzy delight.
🍦 Vanilla Ice Cream – Pair with ice cream for a crunchy, creamy combo!
Essential Tools for Making the Perfect Chin Chin! 🔗
To make delicious, crunchy Nigerian Chin Chin, having the right tools can make the process so much easier! Here are the must-haves:
Mixing Bowl Set – Perfect for combining ingredients smoothly and evenly. A sturdy mixing bowl makes dough prep a breeze!
Rolling Pin – Helps you roll out the dough evenly so every piece of Chin Chin is just the right thickness. No uneven bites!
Pizza Cutter – The fastest way to cut the dough into small, uniform squares or strips. You can also use a knife, but a pizza cutter makes the job much quicker!
Deep Frying Pan – A must-have for frying Chin Chin to perfection! A deep, heavy-bottomed pan keeps the oil at the right temperature for crispy, golden bites.
Slotted Spoon – Helps you drain excess oil quickly after frying, keeping your Chin Chin crisp and not greasy.
Nutritional Value (Per Serving, Approximate)
- Calories: 180 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 3g
- Sodium: 80mg
- Sugar: 9g
Healthier Version? Bake instead of frying at 350°F (175°C) for 12-15 minutes!
Pro Tips for the Best Chin Chin!
Want to make perfectly crispy, flavorful Nigerian Chin Chin? Follow these easy tips to get the texture and taste just right!
For Extra Crunch – Add a little cornstarch to the dough and roll it thin before cutting. This makes each piece extra crispy when fried!
For a Softer Texture – Prefer a softer bite? Roll the dough slightly thicker and fry until just golden instead of deep brown. This gives it a light, crispy outside with a softer inside.
For Extra Flavor – Get creative! Add a pinch of cinnamon, vanilla extract, or cardamom to your dough for a unique, delicious twist. These spices give Chin Chin an extra depth of flavor.
Oil Temperature Matters – Keep the oil hot but not smoking (around 350°F/175°C). If it’s too hot, the Chin Chin burns quickly. If it’s too cool, it soaks up too much oil and turns greasy. A test piece should sizzle immediately but not brown too fast.
Final Thoughts
This Nigerian Chin Chin recipe is a crispy, buttery, and slightly sweet snack that’s perfect for sharing! Whether you enjoy it on its own, with tea, or at festive gatherings, these homemade Chin Chin bites will quickly disappear from the table.
✨ Try this recipe today and bring a taste of Nigeria to your home! 🇳🇬✨
Nigerian Chin Chin – Crunchy & Sweet Fried Dough Bites 🇳🇬
Equipment
- Mixing bowl
- Whisk
- Rolling Pin
- Pizza cutter or knife
- Frying pan or deep fryer
- Slotted spoon
- Paper towels (for draining oil)
Ingredients
- 3 cups all-purpose flour (sifted)
- 2 tablespoons unsalted butter (cubed)
- 1 cup sugar
- 1 large egg
- 1 can evaporated milk (Peak milk or any milk of choice)
- 1 tablespoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 tablespoon cornstarch (optional, for extra crunch)
- Water (as needed, to adjust dough consistency)
- Sunflower or vegetable oil (for frying)
Instructions
Step 1: Prepare the Dry Ingredientsv
- Sift the flour into a large mixing bowl.
- Add cornstarch (if using), sugar, salt, baking powder, and nutmeg.
- Whisk all dry ingredients together until evenly combined.
Step 2: Incorporate the Butter
- Cut the butter into small cubes and add it to the flour mixture.
- Use your fingertips to rub the butter into the flour until the mixture looks crumbly.
Step 3: Mix the Wet Ingredients
- Crack the egg into the flour mixture and add the evaporated milk.
- Mix well using a spoon or your hands. Gradually add small amounts of water (if needed) to form a soft but firm dough.
- Knead the dough for 2-3 minutes until smooth but not sticky.
Step 4: Roll & Cut the Dough
- Transfer the dough to a clean, dry work surface (no need to dust with flour if dough is well-kneaded).
- Divide the dough into two portions for easy handling.
- Roll out the first portion into a thin, even layer using a rolling pin.
- Using a pizza cutter or knife, cut the dough into small squares or strips (traditional chin chin shape).
Step 5: Fry the Chin Chin
- Heat oil in a deep frying pan over medium heat.
- Test the oil by dropping one piece of dough in—if it sizzles and rises to the top, the oil is ready.
- Gently drop the cut dough pieces into the hot oil, frying in batches.
- Stir frequently to ensure even cooking and prevent sticking.
- Fry until golden brown for a softer crunch, or deep brown for extra crispy texture.
- Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Step 6: Serve & Store
- Allow the Chin Chin to cool completely before storing.
- Store in an airtight container for up to 2 weeks to maintain crispiness.
- Enjoy as a snack with tea, coffee, or cold beverages!
Notes
💡 Pro Tips for the Best Chin Chin
✔ For Extra Crunch: Add cornstarch and roll the dough thinly before cutting.✔ For a Softer Texture: Roll the dough slightly thicker and fry until just golden.
✔ Flavor Boost: Try adding cinnamon or vanilla extract for a unique twist.
✔ Frying Temperature: Ensure oil is hot but not smoking—too hot, and the Chin Chin burns; too cool, and it absorbs too much oil.
✔ Even Cooking: Stir frequently while frying to prevent pieces from sticking together.
Now It’s Your Turn!
Tried this recipe? Let me know how it turned out!
Share with family & friends who love African cuisine!
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Enjoy your crunchy, golden, and irresistible Chin Chin! 🍪✨