Nigerian Chin Chin
Chin chin is a crunchy and mildly sweet Nigerian fried snack made from a stiff dough that is cut into small pieces and deep fried until golden and crispy. It is a staple at Nigerian celebrations and is enjoyed by people of all ages as a long-lasting treat.
Crunchy and golden Nigerian fried dough snacks that are perfectly sweet and addictive.
Nutrition per serving
Ingredients
Dough
Frying
Instructions
Mix the Dough
In a large bowl, combine the flour and sugar. Rub in the butter until the mixture resembles breadcrumbs. Beat the egg into the evaporated milk, add to the flour mixture, and knead into a firm, smooth dough. Do not overknead.
Roll and Cut
Divide the dough into portions and roll each portion out to about 3 millimeters thickness on a lightly floured surface. Cut into thin strips or small cubes using a knife or pizza cutter.
Fry the Chin Chin
Heat the oil in a deep pot to 160 degrees Celsius. Fry the chin chin in batches for 6 to 8 minutes, stirring gently throughout, until evenly golden and crispy. Do not overcrowd the pot.
Cool and Store
Remove with a slotted spoon and spread on paper towels to drain and cool completely before storing in an airtight container where they will stay crunchy for up to two weeks.
Substitutions
Common mistakes
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