Nigerian Chin Chin – Crunchy & Sweet Fried Dough Bites 🇳🇬
Chin Chin is a popular West African snack, known for its crunchy, buttery, and slightly sweet flavor. These bite-sized fried dough pieces are similar to shortbread cookies but with a delightful crispiness. Perfect for snacking, festive celebrations, or serving with tea, this Nigerian Chin Chin recipe is easy to make and customizable to your preferred crunch level—light and golden or deep brown and extra crispy
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.