Chin Chin
The mention of Chin Chin brings smiles to the faces of every Nigerian. No major celebration is complete without these crunchy threats. Chin Chin refers to a fried dough snack common in Nigeria and other parts of West Africa. Like is the case with lot of Nigerian dishes, there is no specific recipe for Chin Chin as each home makes theirs according to their preferences. What I have done here is provide a working recipe for Chin Chin which will guarantee the best results. Using this recipe, you are sure to end up with crunchy tasty Chin Chin which everyone will love. I will also be sharing a few tips on how to arrive at the best results while making Chin Chin.
INGREDIENTS:
(1) 455 Grams All Purpose Flour (3-1/2 Cups). (1/2 Cup Extra for Kneading and Rolling)
(2) 134 Grams Granulated White Sugar (2/3 Cup)
(3) 1/2 Teaspoon Salt
(4) 1/2 Teaspoon Baking Powder
(5) 2 Large Eggs
(6) 113 Grams Cold Margarine (1/2 Cup)
(7) 1/2 Cup Milk (118 ml) (See Note 1)
(8) 1/2 Teaspoon Grated Nutmeg
(9) Oil For Frying
NOTES:
(1) I used liquid milk. Other substitutes include mixing powder milk with water or diluting evaporated milk.
PROCEDURE:
(1) In a large bowl, mix together the flour, sugar, salt, baking powder and grated nutmeg.
(2) Add the cold margarine to the flour mixture in chunks and work it into the flour mixture with your fingers until the mixture resembles bread crumbs. This will create little pockets of air in the dough which will add crunchiness to the Chin Chin.
(3) Add the eggs and milk to the mixture and mix until a shaggy dough forms. Empty the dough unto your work surface and knead until smooth using as little flour as possible. Do not over knead the dough as you do not want to develop a strong gluten structure. Over kneading the dough will make your Chin Chin hard. The finished dough should be a bit rough, soft and not sticky. Cover the dough with a bowl and allow it to rest for about 30 minutes. This will make rolling out and cutting easier.
(4) Divide the dough into 4 parts and work with one part at a time. Cover the segments of dough you are not working on. Meanwhile, heat your oil to about 300 degrees F. The oil should not be too hot or the Chin Chin will get dark brown quickly. The oil should not be warm or the Chin Chin will become soggy from absorbing oil. The oil should be at least 2 inches deep in whatever container you are using to fry the Chin Chin.
(5) Roll out the dough as thin as possible. The dough will puff up when frying so roll it thin. Dust your work surface with a bit of flour while rolling out the dough. Trim the edges of the dough to form a rough rectangle or square. Save all the trimmings, knead them together and make more Chin Chin at the end of the process. Using a cutting wheel or sharp knife, cut the dough into squares (or whatever shape you like).
(6) Fry the dough in the hot oil in batches. I fried the Chin Chin as soon as I was done rolling out the dough and cutting them. Do not over crowd the oil with the dough or the Chin Chin will become soggy. When frying the dough, use a spoon to stir the Chin Chin around and flip them so they brown evenly. Depending on the size of the dough, the Chin Chin should be ready in less than 5 minutes. Mine took about 3 – 4 minutes per batch. Note that Chin Chin will become darker as it sits so take them out of the oil just before you think they are ready.
(7) Scoop out the fried Chin Chin unto a plate lined with paper towel to absorb any oil residue.
(8) Store the cooled Chin Chin in an air tight container.
BONUS RECIPE:
Try out my meat pie recipe. You are sure to love it. Recipe here.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Oh Terry you are the best, thank you so very much for your post. Really appreciated.
You are welcome Sarah.
Thank you Terry.
I am always afraid to chew chin chin due to a bad experience I had with one.
But I will try this and give you the situation report.
I look forward to your review.
This came just at the right time, was planning to make chinchin this weekend, high five Terry, lol. Thanks a bunch!
You are welcome Gbemisola.
Thanks terry! Please what’s the equivalent of margarine in grams
You are welcome. 113 grams.
Thanks Terry for this recipe.
Thanks Terry for sharing the recip. I will give it a try š
Please do and let me know how it goes.
You are welcome.
Tnks boss,i was about askin of meatpie,luckily i saw it as well
Awesome!
tnx terry am definitely gonna try dis
Please do.
Thanks for the recipe Terry. Definitely trying it out this weekend.
You are welcome.
Thanks for the detailed recipe and added information about chin-chin…Would definitely give it a try
You are welcome Hark.
Tnx terry, God bless u for always sharing.
Thanks.
Thank you Terry for this recipe. I’ve been thinking of what activity to do with my girls tomorrow. Baking a pound cake came to mind but I didn’t have a recipe. This is a good alternative. Many thanks
You are welcome Temi. Have fun with your girls!
I smiled the moment I saw this post. Your recipes are my best.. God bless you. Surely going to try this out. Thank you Uncle Terry
You are welcome Jennifer.
Thanks for this Mr Terry, please how long will it last at room temperature, any other Nigeria snacks recipe, say Buns?
I am not sure. Please ask Nigerian bakers in Nigeria as weather conditions differ.
sure trying this out tomorrow! Thanks Terry!
How did it go?
HI Terry, how are you? Just in time for me. I have been struggling with my chinchin over few weeks now. But am glad you did this now. May God continue to enlarge your coast. Much appreciated. Kay.
You are welcome Kay.
Dear Terry,
I tried my hands on chin chin today and it came out very well and crunchy.
Feel like preparing it everyday.
Hahaha. I know that feeling. I’m also hooked on it myself.
Really kool boss
Awesome.
Working it out soon
Awesome!
Thanks for sharing .Will try it this is weekend.
You are welcome Chichi.
Tanx, Terry 4 al ur amazin receips. u giv out ds in4nmation in d simplest way one can easily undastnd. God bles u nd increse Hs grace in ur life.
You are welcome Ifeoma.
This is lovely so easy to understand, God bless u. I have been missing alot oooo wetin I dey find for sokoto it’s been right here inside my shokoto Lols.
You are welcome Joy.
Thanks for your recipe. It got me smiling and happy all through. First attempt was a wow!. God bless you for blessing me šššššššš
You are welcome Miracle.
lovely, can’t wait to try this. Thank vry much
You will love it.
You are the best Terry. Thank you for all you do.
My pleasure.
thanks Terry. why should the margarine be cold though?
Thats what gives the chin chin air pockets when you blend the margarine into the flour. This in turn makes the chinchin light and airy. If the margarine is not cold, it would just melt into the flour instead of forming air pockets.
Thanks so much Terry for this recipe, I used to dread making chin chin but this was just so easy, the pizza cutter made the cutting so quick and stress less… I felt like dancing while making this and the chinchin turned out well. God bless your good heart. Ur recipes are usually my go-to for baking. Thanks so much and God bless you.
I am very glad you nailed it. Thanks for the feedback Sola.
Been bingeing on your posts, Terry. You are so talented wit a huge dollop of OCD.
I made your chinchin recipe. It came out awesome esp as this is my 1st time making it. The kids are still devouring it as we speak.
I’m so glad I found your blog. Pls keep up d good work!
I am glad to hear that Khadija. Thanks for sharing your experience.
Pls I want my chin chin to be crunchy. 2. Must I add eggs because I was told the egg make the chin chin softer. 3. Instead of liquid milk can I use powdered milk or milk flavour without diluting it. Thanks
Why don’t you try the recipe as it is first and see how it turns out?
Hi Terry,
I have tried the recipe as it is and it turned out great.
I got a challenge with the oil though ,the oil foams after the first round of deep frying. how do you deal with this.
I have the same challenge after a couple of fries. I’d say using as little flour as possible to roll out the dough will reduce the foaming. It will however not eliminate it.
OMG! I’ve never tried making chin chin before because I saw it as being difficult but boss, u slayed it here. I will definitely give it a trial as in today! today!!. Tnx so much Boss, God bless u for ur selfless service
Thanks Cisca.
Thanks 4 everything terry,may God increase ur knowledge. Pls can u help me with red velvet cake recipe?i will be so glad if my request is granted. Thanks a bunch.
Hi Sola. See link.