Nigerian Chin Chin

4.80 (4)
⏱ 50 mins 🍽 Serves 15 🌶 african 🏷 Snack

This recipe guides you through making classic Nigerian chin chin, a beloved fried snack. The dough is flavoured with nutmeg, vanilla and citrus zest for a fragrant, sweet taste. After a brief rest, the dough is rolled, cut into diamond shapes and fried until golden and crisp. The process takes about 50 minutes and results in 15 servings of this addictive, crunchy treat.

Nigerian Chin Chin

Ingredients

  • 5 ounces (150ml) whole milk
  • 1 teaspoon (5ml) vanilla extract
  • 14.1 ounces all-purpose flour (400g; 3 cups plus 2 tablespoons)
  • 3.5 ounces sugar (100g; 1/2 cup)
  • 1 1/2 teaspoons (6g) baking powder
  • 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 2 teaspoons (4g) freshly grated lemon or orange zest
  • 1/2 teaspoon freshly grated nutmeg
  • 3.6 ounces unsalted butter (100g; 7 tablespoons), cold
  • 2 quarts (1.9L) vegetable oil, for frying

Method

  1. Combine the milk and vanilla extract in a small bowl, whisking them together until fully blended. Set this mixture aside.
  2. Place the flour, sugar, baking powder, salt, zest and nutmeg into a large bowl and whisk to combine. Grate the cold butter over the flour mixture using a box grater. Use your hands to toss everything together until the butter is well distributed.
  3. Create a well roughly 4-inches wide in the centre of the flour mixture. Pour the milk mixture slowly into this well. Gradually mix the flour into the milk using a spatula or spoon until combined. Knead the dough by hand against the bowl or on a floured surface until it forms a soft, non-sticky ball. Cover the dough and let it rest for 10 minutes.
  4. Divide the dough on a floured surface into four equal portions, shaping each into a ball. Roll one ball into a 5-inch circle about 1/4 inch thick, flouring as needed. Cut the dough into 1/2-inch-wide diamonds using a floured knife or pizza wheel. Transfer the pieces to a floured baking sheet, dust with flour and toss gently. Repeat with the remaining dough.
  5. Set a large strainer lined with paper towels aside. Heat the oil in a wok or Dutch oven to 360°F (180°C). Separate the dough pieces into about 3 or 4 batches. Fry one batch at a time, turning the pieces until golden brown on both sides, for about 3 minutes. Move the fried chin chin to the prepared strainer.
  6. Bring the oil back to 360°F (180°C) and fry the remaining batches. Place the chin chin in a serving bowl to enjoy warm, or allow it to cool completely for about 15 to 20 minutes.

Nutrition (per serving)

Sodium126000 mg

Recipe details

CategorySnack
Cuisineafrican
AuthorOzoz Sokoh