Description
A crunchy and buttery Nigerian festive snack, perfect for celebrations and gatherings.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons (45g) unsalted butter, softened
- 1 large egg
- ½ cup (120ml) evaporated milk
- 1 teaspoon vanilla extract
- Vegetable oil for deep frying
Instructions
- Mix the dry ingredients: Combine flour, sugar, nutmeg, baking powder, and salt in a large bowl. Whisk to distribute evenly. Add the softened butter and rub it into the mixture until it resembles coarse sand.
- Form the dough: Whisk egg, evaporated milk, and vanilla in a small bowl. Gradually pour the wet mixture into the flour, mixing until a firm dough forms.
- Rest the dough: Wrap the dough in plastic wrap or cover with a damp towel and rest for 20–30 minutes at room temperature.
- Roll and cut: Divide the dough into 4 portions, roll each to 3–4mm thickness, and cut into small pieces.
- Fry in batches: Heat oil to 325°F–350°F (165°C–175°C) and fry chin chin pieces until golden brown, about 5–8 minutes.
- Cool completely before storing: Spread fried chin chin on a wire rack and allow to cool for at least 30 minutes before storing in an airtight container.
Notes
Chin chin can be stored in an airtight container for 2–3 weeks. Texture can be adjusted based on butter, egg, and baking powder. Unbaked cut chin chin can be frozen for later frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg