Irresistible Nigerian Chin Chin: A Crunchy Christmas Delight

Discover the magic of Nigerian Chin Chin – the ultimate sweet, crunchy snack that’s perfect for holiday indulgence!

Imagine biting into a crispy, golden morsel bursting with festive flavors. That’s the joy of Nigerian Chin Chin! These bite-sized treats transform simple ingredients into an addictive snack that’s cherished year-round but especially beloved during Christmas. Whether you’re hosting a party or looking for a unique homemade gift, Chin Chin is sure to impress.

Our recipe elevates the traditional Chin Chin with a zesty twist. We’ve added fresh citrus zest for a bright, aromatic touch that complements the classic nutmeg spice. The result? A perfect balance of sweet, spicy, and tangy that’ll keep you reaching for more.

Chin Chin has come a long way since its humble beginnings. Once a homemade treat or street food delicacy, it’s now found its way onto supermarket shelves. But nothing beats the satisfaction of crafting these crunchy bites in your own kitchen. Our recipe sticks to the authentic method, using eggs for richness and that irresistible texture.

The beauty of Chin Chin lies in its versatility. Enjoy it warm and soft right out of the fryer, or let it cool for that signature crunch. Serve it as a snack, pair it with your favorite beverage, or get creative and use it as a crunchy topping for desserts. The possibilities are endless!

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

Directions

1. Combine milk and vanilla extract in a small bowl, whisking until well blended. Set aside to infuse.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, zest, and nutmeg. Grate cold butter over the dry ingredients using a box grater. Use your hands to distribute the butter evenly throughout the mixture.
3. Create a well in the center of your dry ingredients. Slowly pour in the milk mixture, stirring gradually to combine. Knead the dough against the bowl sides or on a lightly floured surface until it forms a soft, cohesive ball. Cover and let rest for 10 minutes. For make-ahead convenience, you can wrap the dough tightly and refrigerate for up to 2 days or freeze for up to 6 months.
4. Divide the dough into 4 equal portions. Roll each portion into a 5-inch circle, about 1/4 inch thick. Cut the dough into 1/2-inch-wide diamonds using a sharp knife or pizza wheel. Transfer the pieces to a floured baking sheet, dusting and tossing gently to prevent sticking.
5. Prepare for frying by lining a large strainer with paper towels. Heat oil in a wok or Dutch oven to 360°F (180°C). Fry the Chin Chin in batches, turning occasionally, until golden brown on all sides (about 3 minutes). Drain in the prepared strainer.
6. Allow the oil to return to 360°F (180°C) between batches. Once all Chin Chin are fried, transfer to a serving bowl. Enjoy warm for a softer texture, or let cool completely (15-20 minutes) for maximum crunch.

Make-Ahead and Storage

Store cooled Chin Chin in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months.