KFB Foodie Talk: How to make Nigerian Chin chin

 For our newbies, the KFB foodie talk column is basically for ladies and 'guys' that are interested in learning how to cook better  ;).' The best part is, the column will now be handled by our very own blog super star, Nike Ola.
This week, she shares tips on how to make Nigerian chin chin, enjoy!
I’m going to demonstrate how to make Nigerian Chin Chin recipe for you in this post, so you can make for your family. It’s the holiday season and if you’re looking for what snacks you can make for the kids that will soon be out of school for the holiday, this chin chin recipe should be on your “to-do list” snack to make. 

You can make it and add to the hamper gift you want to give to your friends. Are you looking for a side business? this chin chin recipe is all you need, you can make it, pack and sell to your colleagues at work or on campus. 

Chin chin is good as part of small chop for occasions. You don’t need to order before you can get or make chin chin for any occasion or to eat the delicious chin chin you’re craving for, and you know what’s good about it? you make it in the comfort of your home and know what’s in what you’re eating. Let’s get started.chin chin in jars
Nigerian Chin Chin
  • 3 2/3 Cups All-Purpose Flour (more for dusting and kneading)
  • 1/2 Cup Milk (your choice)
  • 2/3 Cup Granulate Sugar (adjust to your liking) plus 2 tablespoons
  • 10 Tablespoons Cold Butter (1/2 cup +2 Tablespoons)
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Grated Nutmeg
  • 1/2 Teaspoon Salt
  • 2 Eggs
  • Oil for frying
  1. In a large bowl, Sift flour, baking powder, nutmeg, salt, and sugar.
    chin chin ingredients
  2. Cut butter into chunks, drop the butter into the flour mixture and mix to form crumbs. It is okay to have small butter like a ball in the crumbs.
    chin chin add butter
  3. Pour eggs (crack eggs into a small bowl to prevent egg shells from dropping into the mixture) and milk (your choice) into the flour mixture and mix to form a dough ball. Sprinkle flour on a worktop and transfer the dough and knead for a few minutes, don't over-knead but it shouldn't be sticky. 
    chin chin add egg n milk
  4. Cover with a plastic wrap and set aside (or refrigerate) for 30 minutes.
    chin chin wrap in a plastic wrap
  5. I cut the dough into five balls (I worked on each ball one at a time). So,  depending on the size of your pot or fryer cut the dough into the part that when you roll out and cut you can fry that portion at a time and make sure you wrap up the remaining dough.
    chin chin wrap in a plastic wrap cut into chunks
  6. Roll out each dough, make sure it thin (don't forget to wrap the rest of the dough). Cut into any shape you choose. I cut the dough into strip before cutting into bite size. sorry I forget to take picture of the tiny bite size.
    chin chin into strip
  7. Heat the oil in a pot or fryer to about 300-325 degrees F. If you don't have a thermometer drop one dough and if it floats immediately you can fry the first batch. If the oil is too hot the chin chin will turn dark immediately you drop inside the oil and you don't want that.
  8. Drop the dough into the oil and fry. When it is light golden brown (you don't want it to be too brown because the color gets darker after it has been taken out of the oil) 
    chin chin lightly golden brown
  9. Remove the chin chin and drain on the paper towel-lined pan.Continue the rolling out, cutting and frying until you exhaust all the dough.
    chin chin drain on a paper towel
  10. Let it cool down and store in an airtight container.
    chin chin in a bowl
  11. Enjoy!
    chin chin in jars
Recipe Notes
You can use fresh, evaporated, or powdered milk but you will need to mix the milk with water to give you the quantity you will need for the recipe. Adjust the sugar to your liking.
Do not over knead the dough because you don't want your chin chin to be too hard, and feel like you're eating a stone (too crunchy) when eating it. 

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  1. Yaaaaaaaaaay! Our very own! πŸ™ŒπŸ™ŒπŸ™ŒπŸ™ŒπŸ™Œ

    Please i want some, looks so yummy😍😍😍😍😍

  2. Yummy!But I am of the opinion that adding fresh or evaporated milk to the chin chin makes it sour.I stand to be corrected though.

    1. No, it doesn't make it sour, it's one of the ingredients that make it soft and too crunchy, it doesn't alter the taste.

  3. Thanks for dis recepie. Am so bookmarking this...

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  5. Nice job Nike.
    Christmas chin chin loading...


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