Description
Crispy, golden-brown fried snack made from sweet dough. It is perfect for tea time, parties, or a crunchy treat anytime.
Ingredients
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3 cups all-purpose flour
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1/2 cup granulated sugar
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1/2 cup unsalted butter, softened (or margarine)
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1 large egg
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1/2 cup evaporated milk (or whole milk)
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1 teaspoon baking powder
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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Vegetable oil, for frying
Instructions
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In a small bowl, whisk together the egg and milk. Set aside.
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In a large bowl, combine flour, sugar, salt, nutmeg, and baking powder.
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Add butter and rub into the flour mixture until crumbly.
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Gradually mix in the egg and milk mixture to form a dough.
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If dough is too dry, add 1 tablespoon milk or water at a time until soft but not sticky.
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Transfer dough to a lightly floured surface, knead briefly, and roll out to about ¼-inch thickness.
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Cut dough into small squares or strips and dust lightly with flour.
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Heat oil over medium heat and fry chin chin in batches until golden brown, stirring occasionally.
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Remove with a slotted spoon and drain on paper towels.
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Allow to cool completely before serving or storing.
Notes
For extra crunch, roll the dough thinner and fry on medium-low heat so it cooks evenly inside.
Nutmeg can be replaced with cinnamon or vanilla for a different flavor twist.
Do not overcrowd the oil — fry in batches to prevent soggy chin chin.
Let chin chin cool completely before storing to keep it crisp.
Store in an airtight container at room temperature for up to 2 weeks.You can bake chin chin at 350°F (180°C) for 18–22 minutes, flipping halfway, for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack/dessert
- Method: Frying
- Cuisine: Nigerian