Chin Chin (Nigerian Crunchy Fried Dough Snack)
In short: Crunchy, golden bites of nutmeg-scented dough, deep-fried and cooled until crisp, a Nigerian party snack that keeps for weeks in a tin. It takes about 1 h 5 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 20 min
- Total
- 1 h 5 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 300 kcal
Chin chin is a crunchy fried snack made from sweet, nutmeg-scented dough cut into small cubes. Nigerians hand it out at weddings, Christmas gatherings and birthday parties, and it is sold in bags and tins at markets. The bite can be hard or light depending on how thin you roll and how long you fry. This version aims for a golden, crisp-but-not-rock-hard texture that keeps for weeks.
Instructions
- Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Rub in the butter with your fingertips until the mixture looks like damp sand.
- Beat the egg with the milk and pour it in gradually, mixing until a firm dough forms. Knead on a floured surface for 3 to 4 minutes until smooth and not sticky. Cover and rest for 20 minutes.
- Roll the dough out to 4 mm (1/6 inch) thick on a floured surface. Cut it into 1 cm (1/2 inch) strips, then cut across to make small cubes or diamonds. Toss lightly with flour so they do not stick together.
- Pour 5 cm (2 inches) of oil into a deep pot and heat to 170°C (340°F). Fry in small batches, stirring gently, for 4 to 5 minutes until golden brown.
- Lift out with a slotted spoon, drain on paper towels and cool completely. They crisp up as they cool and keep darkening slightly after leaving the oil.
- Store in an airtight container at room temperature.
Tips
- Thickness controls crunch. Roll to 3 to 4 mm for a light, crisp bite, and a little thicker for a harder, longer-lasting chin chin.
- Fry small batches and keep the oil near 170°C (340°F). Chin chin burns quickly in the last minute, so stay by the pot.
Questions and answers
Why is my chin chin hard rather than crunchy?
The dough was rolled too thick or had too little fat. Roll it to 4 mm and use the full amount of butter for a crisp bite that does not feel like a rock.
How long does chin chin last?
Stored in an airtight container at room temperature, it stays crisp for about 3 weeks. If it softens, spread it on a tray and warm it at 150°C (300°F) for 10 minutes.
Can I bake chin chin instead of frying it?
Yes. Bake the pieces on a lined tray at 175°C (350°F) for 20 to 25 minutes, stirring halfway. The result is drier and more like a biscuit.
How long does it take to make Chin Chin (Nigerian Crunchy Fried Dough Snack)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Chin Chin (Nigerian Crunchy Fried Dough Snack)?
About 300 kcal per serving, with 5 g of protein, 41 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 41 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sugar | 9 g |
| Sodium | 145 mg |
Estimated values, calculated from the ingredients.
