chin chin

crunchy Nigerian chin chin

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, whisk together the egg and evaporated milk until well combined and set aside.

Step 2

Combine Dry Ingredients by In a large mixing bowl, add the flour, sugar, salt, and freshly grated nutmeg (if using powdered milk, add to dry ingredients). Mix everything together until evenly combined.

Step 3

Add the butter or margarine to the flour mixture.

Step 4

Use your fingers to rub the butter into the flour until the mixture looks like bread crumbs.

Step 5

Make a well in the center of the flour mixture and pour in the egg and milk mixture.

Step 6

Mix everything together with a wooden spoon or your hands until a smooth dough forms.

Step 7

If the dough is too sticky, add a little more flour, one tablespoon at a time, until it becomes firm but pliable.

Step 8

Lightly flour a clean surface and roll out the dough to about 1/4-inch thickness.

Step 9

Use a sharp knife or pizza cutter to cut the dough into small squares about 1/2 inch in size or your preferred shape.

Step 10

Pour oil into a deep pan or pot (enough for deep frying) and heat it on medium heat until it reaches about 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil; it should sizzle but not brown quickly.

Step 11

Carefully add a handful of the cut dough pieces into the hot oil, making sure not to overcrowd the pan.

Step 12

Fry until golden brown, stirring occasionally for even cooking.

Step 13

Remove the chin chin from the oil and place them on a paper towel-lined tray to drain excess oil. Repeat with the remaining dough.

Step 14

Allow the chin chin to cool completely before serving. Store in an airtight container to keep them fresh and crunchy for up to 2 weeks.

Step 15

Enjoy your delicious chin chin!

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