Chin Recipe: How to Make Nigerian Chin Chin at Home
Chin Recipe: How to Make Nigerian Chin Chin at Home. Please watch >>>>>
Whether it’s Christmas, weddings, birthdays, or just a weekend treat, chin chin is always a welcome delight.
Growing up, my mom would make big batches for special occasions, and I’d eagerly help her knead and cut the dough.
That nostalgic joy is part of why this recipe means so much to me. Now, before we dive in, let’s settle the age-old debate: soft vs. crunchy Chin Chin.
Chin Recipe: Soft vs. Crunchy Chin Chin – Which One Are You?
Team Softy
If you love a slightly tender bite, the soft version is exactly what you need.
Straight out of the fryer and even days later, it stays firm but tender, like a cookie with a crisp outer shell and a soft, chewy inside.
That’s the version I enjoy the most, and that’s the style this recipe focuses on.
Team Crunchy
If you’re more into bold, crunchy bites—the kind that snap when you chew, similar to chips or those unpopped popcorn kernels—then you’ll want the crunchy version.
The twist? Just skip the eggs in the recipe. Same ingredients, just one small change, and you’ve got crunchy chin chin.
Ingredients (for Soft Chin Chin)
- 8 cups (1kg) all-purpose flour (Do not use self-rising or gluten-free flour)
- 10 oz Peak Evaporated Milk
- 250g (8 oz) margarine
- 1¼ cups granulated sugar (add up to ½ cup more if you want it sweeter)
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract (optional)
- 2 eggs (optional – omit for crunchy version)
- Water (only if needed)
- Vegetable oil for frying
Helpful Tips before You Start
- For Crunchy Chin Chin: Simply skip the eggs.
- Use a stand mixer with a dough hook to make kneading easier.
- Use a pizza cutter for quick, even cuts.
- Avoid dusting the dough with flour before frying—it causes oil to foam.
Step-by-Step: How to Make Nigerian Chin Chin
- Firstly, sift the flour into a large mixing bowl.
- Add sugar, nutmeg, cinnamon, and mix thoroughly.
- Add margarine in chunks and rub it into the dry mix with your hands until it resembles breadcrumbs.
- Add eggs, vanilla, and evaporated milk. Mix with a spatula, then knead by hand or with a stand mixer. It may feel dry—resist the urge to add more liquid. Only add a little water if necessary.
- Once a dough forms, cover and let it rest for 15 minutes.
- After resting, knead the dough again for a few minutes—it should be softer now.
- Roll out a portion of the dough and cut into small squares or strips using a knife or pizza cutter.
- Do not dust with flour. If mixed properly, it won’t stick while cutting.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- Test with one piece—if it rises and sizzles, the oil is ready.
- Add your cut dough to the oil carefully. Don’t overcrowd the pot. Stir gently to prevent sticking.
- Fry until golden brown, stirring occasionally. Fry time is about 2–3 minutes per batch.
- Once golden, remove from the oil and place on paper towel-lined sieves to drain excess oil.
- Serve warm or let cool—either way, it’s delicious!
- Once completely cooled, store in airtight containers to maintain freshness.
Chin Recipe: Final Thoughts
Whether you prefer your Chin Chin soft and tender or crunchy and bold, this recipe lets you decide your texture destiny.
Serve with a cold drink, pack it in lunchboxes, or gift it to friends—it’s always a hit.
Now you’re all set to make one of Nigeria’s most loved snacks from scratch. Happy frying!
Q&A About Nigerian Chin Chin
What is chin chin-chin made of?
Chin chin is made from flour, sugar, margarine, milk, eggs (optional), and flavorings like nutmeg and vanilla. It’s deep-fried until golden.
What makes a chin-chin soft or crunchy?
The presence or absence of eggs affects the texture. Eggs make chin chin soft and tender. If you want it crunchy, simply omit the eggs.
Can I bake chin-chin instead of frying?
Yes, you can bake a chin chin at 350°F (175°C) for 15–20 minutes. It won’t be quite as crispy, but it’s a healthier alternative.
How can I prevent chin chin from absorbing oil?
Avoid adding too much liquid to the dough. Also, make sure the oil is hot enough before frying—350°F is ideal.
Why does the chin chin foam while frying?
Foaming oil can result from dusting the dough with flour before frying or from frying too many batches in the same oil without straining.
How long can I store chin chin?
Chin chin can last up to a month in an airtight container at room temperature. Keep it dry and away from heat or moisture.
Can I add flavors to chin chin?
Yes! Try coconut flakes, lemon zest, or a splash of rum or almond extract for a unique twist. Just don’t overdo the liquids.
