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Loading...Chin chin is one of Nigeria's most beloved homemade snacks — small, crunchy cubes of lightly sweetened fried dough enriched with egg and butter. The texture is crisp on the outside with just a touch of chew, flavored warmly with nutmeg. It travels well, stores for weeks, and disappears fast at parties, tea time, and holiday gatherings.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings6
YieldAbout 6 cups (6 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 20 gFat
- 6 gSaturated Fat
- 44 gCarbs
- 2 gFiber
- 15 gSugar
- 7 gProtein
- 190 mgSodium
- 105 mgPotassium
- 55 mgCalcium
- 2.4 mgIron
- 0 mgVitamin C
- 140 mcgVitamin A
Ingredients
For the dough
- 3 cups (390 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp fine salt
- 1/4 cup (55 g) unsalted butter, softened
- 2 large eggs
- 1/3 cup (80 ml) whole milk, plus more if needed
For frying
- 4 cups (960 ml) vegetable or canola oil, for deep frying
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt until evenly combined.
- Add the softened butter and rub it into the flour with your fingertips until the mixture looks like coarse crumbs.
- Beat the eggs lightly with the milk, then pour into the flour mixture. Stir with a wooden spoon, then switch to your hands and bring everything together into a stiff but pliable dough, adding a splash more milk only if the dough feels dry.
- Knead the dough on a lightly floured surface for 2-3 minutes until smooth, then wrap in plastic and let it rest for 10 minutes to relax the gluten.
- Roll the dough out to about 1/4-inch (6 mm) thickness and cut into small 1/2-inch (1.5 cm) squares or thin 1/2 x 2-inch strips. Separate the pieces on a parchment-lined tray so they do not stick together.
- Heat the oil in a deep heavy pot to 350°F (175°C). Fry the dough cubes in small batches for 3-4 minutes, stirring occasionally, until they turn a deep golden brown and sound hollow when tapped.
- Use a slotted spoon to transfer the fried chin chin to a paper-towel lined tray to drain excess oil. Let them cool completely — they crisp up further as they cool.
- Store in an airtight container at room temperature for up to 3 weeks; they will stay crunchy if sealed well.
Cook’s Notes
- Keep the dough stiff rather than soft — a wetter dough absorbs more oil and won't crisp up properly.
- Maintain oil temperature between 340-350°F; too cool and the chin chin turns greasy, too hot and they brown outside before cooking through.
- For an extra aromatic touch, add 1/4 tsp ground cinnamon or 1 tsp vanilla extract along with the nutmeg.
- Rolling between two sheets of plastic wrap prevents sticking and gives a more even thickness for uniform frying.
- Always cool chin chin completely before sealing in containers, or trapped steam will soften the crunch.
